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bdnewell is asking: (2 answers)
When I was growing up my grandmother made a cornbread that was baked in the oven but I remember it having the consistency of a heavy cheesecake rather than the standard crumbly cornbread we have today. Over the years the recipe has been lost. Does anyone have any similar recipes to this description?

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Last updated: Nov. 19, 2012 9:06 am
Posted: Nov. 19, 2012 6:32 am
 
Answered by: Linda (LMT)
Nov. 19, 2012 6:52 am
http://cannella-vita.blogspot.com/2012/10/custard-cornbread.html
Comments:
Linda (LMT)
Nov. 19, 2012 6:53 am
http://livlifetoo.blogspot.com/2011/01/custard-filled-cornbread.html
 
bdnewell
Nov. 19, 2012 7:25 am
Thank you. The second one may be close! I will definitely try!
 
Linda (LMT)
Nov. 19, 2012 7:55 am
Let's us know how it comes out and how you like it if/when you make it.
 
sassyoldlady
Nov. 19, 2012 8:05 am
Here is a link, but in the future we can recommend recipes if you do this as 'request a recipe' instead of 'ask a question'. http://allrecipes.com/Recipe/Sweet-Corn-Cake/Detail.aspx?prop31=1
 
Answered by: Judy in Delaware
Nov. 19, 2012 9:06 am
I make mine by using Jiffy corn bread mix, an egg, 8 oz. sour cream, 1/2 cup white sugar, enough milk to make a batter the consistency of pancake batter. Then throw in some frozen corn. Bake in 8 or 9 inch square pan until golden brown on top and toothpick test is clean. It's very moist but can still be cut.
 
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