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Custard-filled cornbread

kept byshanstei

3 Tbsps. unsalted butter
1 c. unbleached all-purpose flour
¾ c. yellow cornmeal, preferably medium ground
1 tsp. baking powder
½ tsp. baking soda
2 large eggs
3 Tbsps. sugar
¾ tsp. salt
2 c. whole milk (not low fat or nonfat)
1½ Tbsps. distilled vinegar
1 c. heavy cream
Pure maple syrup, for serving. (And perhaps some roasted rhubarb, too, my plan for next weekend.)



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