Custard Filled Breakfast Cornbread

When I read this recipe by Marion Cunningham (not Mrs. C from Happy Days), from "The Breakfast Book", I thought it sounded like the perfect foodie version of Mom's "Fried Cornmeal Mush". It's quite a treat, I suggest you try it!

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
3 tablespoons butter — melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

Preheat the oven to 350 degrees. Butter an 8-inch square baking dish or 9" round cake pan, and place it in the hot oven while you prepare the batter. Sift or stir together the flour, cornmeal, baking powder and baking soda. In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth and there are no lumps. Don't be alarmed about how runny the batter is, that's just how it is. Pour the batter into the heated baking dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned and it's not super jiggly in the middle. It may take 50-60 minutes total. Let stand for 20 minutes. Serve warm with maple syrup and perhaps accompanied by some maple glazed bacon.