Description
Baked Cornmeal Custard Squares are a creamy, nostalgic dessert made from pantry staples like cornmeal, eggs, and milk. With a golden top and silky interior, they’re perfect for any occasion.
Ingredients
Scale
- 1/2 cup cornmeal
- 4 cups whole milk
- 3 large eggs
- 1/2 cup sugar
- 2 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a baking dish.
- In a bowl, whisk together eggs and sugar until smooth.
- In a saucepan, heat milk and butter over medium heat until warm, not boiling.
- Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
- Stir in cornmeal, vanilla extract, and salt.
- Let the mixture rest for 5 minutes, then pour into the prepared dish.
- Optional: Place dish in a larger pan and add hot water halfway up the sides for even baking.
- Bake for 45–50 minutes or until the center is set but slightly jiggly.
- Cool completely at room temperature, then chill in fridge for at least 2 hours.
- Slice into squares and serve as desired.
Notes
- For added flavor, sprinkle in some nutmeg or citrus zest.
- Letting the mixture rest before baking ensures a smooth top layer.
- Use a water bath for gentler, more even baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg