Custard-filled cornbread – dinner or dessert?

When I first read the recipe for custard-filled cornbread in Molly Wizenberg’s book, A Homemade Life, I wondered why it lacked a warning label.  Two cups of whole milk, one cup of heavy cream, corn meal, flour, sugar. The fat warning zoomed straight to red on this one.

But oh, is it worth it. Molly discovered the recipe in Marion Cunningham’s The Breakfast Book.  You can find the recipe here. I was relieved to see that a square is only 213 calories; it tasted to be at least twice as much. Consider reducing the sugar by half if you’re serving it for dinner as I did.  But take Molly’s advice and replace that sweetness with a spoon of maple syrup.  The sweet gooey cake-like bread was the perfect side for the spicy main attraction on a weeknight: Louisiana Greens with Andouille Sausage, a recipe on the package of Trader Joe’s bagged greens of kale, mustard greens and chard.

We enjoyed more of the cornbread the following night with paprika-spiced pork chops and roasted cauliflower with red pepper and caper vinaigrette. Trader Joe’s came to the rescue again, allowing me to substitute the roasted red peppers in the original recipe with a few dollops of its Red Pepper spread.  I love this zesty mash of red peppers, garlic and eggplant on most anything that benefits from a kick just before serving: scrambled eggs; artichoke dip; chicken burgers.

With my husband out of town, I took advantage of short cuts on Wednesday (baked penne with marinara sauce and sausage) and skipped the kitchen altogether on Thursday with teriyaki take-out. No complaints from the guys on this plan!

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