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Wintry Corn Bread Pudding
Wintry Corn Bread Pudding by hardlikearmour
WHO: hardlikearmour is a Pacific Northwest-based cook, cake decorator, and veterinarian.
WHAT: A comforting, vegetarian side that will stick to your ribs in the best way.
HOW: After the leeks are nice and slouchy, it's just a quick mix of the base and in the oven it goes.
WHY WE LOVE IT: This corn bread pudding ingeniously uses yeasted bread in place of cornbread, gleaning its classic flavor from cornmeal folded into the mix. It's a smart move: the sturdier bread cubes hold up well during cooking, which creates a nice texture and crumb in the final dish.
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If you think this is pretty, just wait until the pudding comes out of the oven.
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Winter squash pureé is an earthy, unexpected touch.
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Eggs and half-and-half combine to make a custard-like base.
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Let's all pause for a moment to appreciate this beautiful, globe-shaped whisk.
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Onto a new bowl: careful with that cornmeal, you'd better use two hands.
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Salt, pepper, Aleppo, and the very best part: Gruyère.
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A watch-skillet never melts. Just be patient.
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Look how vibrant! Don't lose your focus, though, your pudding depends on it.
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If this doesn't smell delicious enough yet, add thyme.
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The melding of the dry and wet ingredients.
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Leeks: check.
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The contest theme makes an appearance! Fold in the bread cubes, you're almost there.
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The rest is smooth sailing. Just pour the batter...
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...And bake!
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Then take a picture of your gorgeous work, of course.
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Comments (1)
6 months ago MandiFran
I think I'll be making this. But I've gotta know: WHAT IS THAT WHISK AND WHERE CAN I GET IT?????