All mornings should be like this – Custard-filled cornbread

Yesterday, two am.

Tonight, we ate al fresco. In our garden. Who said you’re not allowed to play make-believe anymore?

I made dessert. One strawberry tart, only it’s so much more. Black olives, vanilla, and olive oil shortbread. White chocolate crémeux. Strawberries from the little patch that somehow resisted the month of May; or perhaps, I should say the month of rain. Strawberry coulis and jam, just so. I topped it with borage flowers, and basil blossoms. And it was pretty amazing.

One massive pistachio and cherry cake. So simple. And yet, the hint of cinnamon in the hidden white chocolate mousse felt just right. We had a slice each. And then a second.

By that time, mosquitos began dancing around us, making our heads spin. By that time, stars started to fill the sky, not unlike light through a moth-eaten blanket.

After dinner, I read. A lot. But most of all, I found this.

“She made some of her “griddles trimmed with lace,” as only Barbara’s griddles were trimmed; the brown lightness running out at the edges into crisp filigree. And another time it was the flaky spider-cake, turned just as it blushed golden-tawny over the coals; and then it was breakfast potato, beaten almost frothy with one white-of-egg, a pretty good bit of butter, a few spoonfuls of top-of-the-milk, and seasoned plentifully with salt, and delicately with pepper,—the oven doing the rest, and turning it into a snowy soufflé.”
Adeline Dutton Train Whitney (1870), We Girls: A Home Story

And for it I have to thank Jess, and Molly. And Marion too.

This morning, eight am.

I woke up with the sun through curtains so light they seemed to glow. I buttered a 24cm-wide cake tin and turn the oven on.

Coarse polenta got mixed with flour, sugar, and a lot of milk. And cream was poured with no other explanation than this cornbread I’d read about yesterday.

I didn’t grow up on cornbread. But cornbread grew up on me.
It might have been because of that guy with deep-blue eyes and the cutest American accent ever. He would make me peanut butter and honey sandwiches, and halve strawberries into salads. We had matching front teeth, of the large kind – yes, I do believe that I only fall in love with boys who have two large front teeth, just like mine; but we’re not here to talk about genetics.

This very cornbread can’t wait.

While it was in the oven, I rolled green tea puff pastry and made vanilla crème diplomate. I wrote a little too. And after an hour had passed, I took the glorious bubbling cake out from the oven and let it cool while coffee was being made.

I had a slice, still warm, with plenty of runny honey. And trust me, I think all mornings should be like this.

Custard-filled cornbread
Adapted from Molly Wizenberg‘s A Homemade Life.

I did not know what to expect from this cake. Sure, knowing both Molly and Jess, I knew it’d be good. Sure I had a picture in front of my very eyes. And yet, it always feels like magic to me when a batter separates into layers.

When it was baked, I could barely wait to slice it. And the cream was still on the slightly runny gooey side. Not that there is anything wrong with it. Now, a few hours later, it’s firmed up into a silky custard (yes, I totally had a pre-lunch slice).

The edges remind me of canelés. The bottom is rich with corn. And the top feels like a pillow of creamy custard.

Custard-filled cornbread

makes one 24cm cake

50g butter
140g flour
120g polenta
1 1/2 tsp baking powder
a fat pinch salt
2 eggs
45g caster sugar
480g whole milk
50g butter, melted
1 tbsp vinegar
1 tbsp vanilla extract
240g double cream

Butter a 24cm-wide cake tin, preheat the oven to 170°C, and place the tin in the oven to warm up.

In a large bowl, combine the flour, polenta, baking powder and salt. In a jug, whisk the eggs and sugar, add the milk, butter, vinegar and vanilla extract.
Slowly pour the wet ingredients over the flour, and mix until just combined.

Scrape the batter in the hot tin, then slowly pour the cream in the centre of the batter. Bake for one hour. Allow to cool for 30 minutes or longer, and servee in thick slices with syrup or honey.

13 thoughts on “All mornings should be like this – Custard-filled cornbread

  • MOnsterscircus June 8, 2012 at 12:03 pm

    What a lovely dish, I love polenta! Have a beautiful weekend

    • fanny June 8, 2012 at 12:33 pm

      You too! I don’t know if your corner of the world is as sunny as here, but it promises only good things. x

  • thelittleloaf June 8, 2012 at 12:16 pm

    This post paints such an incredibly beautiful picture. Makes me want to eat and bake and laze in the early morning sun all at once :-)

    • fanny June 8, 2012 at 12:36 pm

      And that sounds like the best thing to do… Every single day if you ask me! xx

  • Rosane June 8, 2012 at 11:01 pm

    Your cake looks soooo delicious! I must try this recipe. We love corn meal cakes and breads.
    My mother makes a cake that looks like yours but without double cream. Instead she uses more milk, sugar, one extra egg and grated parmesan cheese (!!!). She mixes everything and the custard just appears like magic :) and the parmesan gives a cheesy taste to the cake. It taste also very good with coffee. I saw your cake and missed her. But I digress. Sorry!
    Thank you for sharing the recipes.
    P.S. I love your blog!

    • fanny June 9, 2012 at 11:45 am

      Rosane, your mother’s cake sounds so delicious. I’d love to have the recipe! And make it turn a simple morning in something amazing. xx

      • Rosane June 9, 2012 at 9:21 pm

        Hi Fanny,
        It was nice to hear from you! I was very surprised.
        Here is the recipe:
        · 4 eggs
        · 4 tablespoons of butter or margarine
        · 2 ½ cups milk
        · 250 g sugar
        · 200 g polenta (don’t use the very thin one like cake flour!)
        · 100 g grated Parmesan cheese
        · 2 tablespoons plain flour
        · 1 tablespoon baking powder

        · Blend the liquid ingredients (eggs, butter, milk) in a blender. Add the dry ingredients (sugar, corn meal, flour, parmesan cheese, baking powder) and blend well (the mixture is runny, don’t worry!)
        · Put the cake mixture in a mould previously greased with butter and dusted with wheat flour. Bake the cake in preheated oven (350 F) for 35-50 minutes (depends on the pan) or until golden brown and done.
        · let the cake cool down. Remove the cake from the mould and serve

        I usually bake in a square mold. It bakes quicker but if you use a deeper baking pan (bundt pan) the cheese custard will be broader. Hmmmmm……
        If you want to see how it looks like, you can see some pics here:

        Keep your beautiful blog going :)

        • fanny June 10, 2012 at 10:05 pm

          Wonderful. Thank you so much Rosane. I have the feeling that it’s going to be on my to-do list soon! x

  • Soft light rye & honey bread, with chocolate-ganache like spread « Two Spoons June 10, 2012 at 3:58 am

    […] Custard filled cornbread @ Like a Strawberry Milk […]

  • Marion June 12, 2012 at 2:35 pm

    Doux Jésus, ça a l’air incroyable !

  • Lucia June 25, 2012 at 4:25 pm

    Oh dear, I’ve never tasted cornbread and now it feels as if my life has been empty without it. I’ll fill it as soon as possible with your recipe!

  • Melissa@Julia's Bookbag July 3, 2012 at 5:25 am

    Fanny, I’ve been meaning to write to you for awhile. Your recipes look DIVINE and I have been pinning them! I’ve actually had your blog marked for awhile as an inspiration in blog design. I ADORE YOUR LAYOUT! Can you tell me who designed your blog?

  • Justa January 13, 2014 at 10:21 pm

    I have no idea how I came across your blog but I’m glad I did :)

    Thank you for sharing all those recipes!

    Greetings from Poland. x

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