July 24, 2014


Heat 9-by-13-inch baking pan in a 425° oven. Combine cornmeal, flour, sugar, and salt in a large bowl. Sift in baking powder and baking soda. In separate large bowl, combine cream, water, condensed milk, and eggs.

Add wet mixture to dry ingredients and mix thoroughly. Stir in melted butter. Remove pan from oven, coat with nonstick cooking spray, and pour in cornbread mixture. Carefully cover with foil and return to oven for 20 minutes. Uncover and cook until golden and just set, about 10 additional minutes. Do not overcook, it will firm up as it cools.

Recipe courtesy of Blue Marlin

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  • 2 cups yellow cornmeal
  • ½ cup all-purpose flour
  • ⅔ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ cups heavy cream
  • ½ cup water
  • 1 (14-ounce) can condensed milk
  • 2 large eggs, lightly beaten
  • 4 tablespoons butter, melted
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