@aronemerson4: Creamy Baked Cornmeal Custard Cake This Creamy Baked Cornmeal Custard Cake is soft, rich, and irresistibly creamy with a delicate golden top. Made with simple pantry ingredients, it bakes into two delicious layers—a smooth custard center and a lightly crisp golden crust. Perfect for breakfast, dessert, or an afternoon treat. Ingredients • 1 cup fine yellow cornmeal • 4 large eggs • 1 can (12 oz) evaporated milk • 2 cups whole milk • 1 cup granulated sugar • 1/2 cup unsalted butter, melted • 1 teaspoon vanilla extract • 1/4 teaspoon salt Instructions Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan. In a large bowl, whisk together the eggs and sugar until smooth. Add the evaporated milk, whole milk, melted butter, vanilla extract, and salt. Mix until well combined. Gradually whisk in the cornmeal until the batter is smooth with no lumps. Pour the batter into the prepared baking pan. Bake for 50 to 60 minutes, or until the top is beautifully golden and the center is just set. Allow the cake to cool for at least 20 minutes before slicing. Serve warm or chilled for an extra creamy texture. Prep Time: 10 minutes | Cook Time: 55 minutes | Total Time: 1 hour 5 minutes Servings: 9 | Calories: About 320 per serving #dessert #EasyRecipes #cornmealcake #custard #homemade

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