#cornbread pudding

[brattylikestoeat]

[raximkoron]

Turkey and cornbread pudding. I made chipotle sweet potatoes with bacon and a cheesecake as well, but... sweet potatoes aren't very photogenic. The cheesecake was, before I de-panned it, but didn't get a pic. After de-panning and slicing, it's ugly. Think I need to up the amount of egg and cut back on the sour cream to get it to set firmer. This was my first year not making our family's "green death" (lime jello salad with pineapple, cottage cheese and horseradish... it's a 50's thing I guess). Just didn't have the willpower to make 5 items for Thanksgiving, especially as I knew I was spending it alone. Room mates all visiting family and whatnot. My back is killing me, but I've basically got everything cleaned up from the day. The carcass has been picked clean and is currently simmering to make stock, all the food is packed up and put away and I think the last of the dishes are done. I still have the brining tub sitting in my bathtub to finish cleaning before it gets put away. It's a lot of work, but I like to do it every year to keep the skill set up, regardless of if people will be there to enjoy it or not. Who knows? In the future, I may have a family to provide it for, and I don't wanna be one of those dada that do nothing but watch "the game" on the day.

[bakeddd]

cornbread pudding

click here for recipe

[procrastinatorycooking]

State of the Fridge

Things I have in my house:

Leftover Spicy Lentil Chili (xeroxed by my mother) from Gourmet, adapted from SAUCE Milwaukee. It's the bomb, and most of it is going in jam jars in my freezer for later. I overdid it on the chilli powder with this one, but that's because they were selling jalapenos in packs of 5 at Tesco so I didn't buy 'em and I didn't want to underdo it by mistake.

One giant head of cauliflower, half on a whim and half to try out a dill Waldorf-style salad my friend told me about.

Ancient Dill, Old as the Hills. This shit needs using up.

More celery than anyone could use ever. One rib into the Chili, two into the Waldorf Salad, 4 TBD, most likely eaten with peanut butter at some point.

Leftover spaghetti because I made too much on purpose so I could make frittatatatatatatahhh. What's going into this frittata other than pasta eggs and parmesan remains to be determined.

Ancient Curry with Pulses from before the beginning of time. Eaten for lunch. Thanks, Past Katie.

Two-day old cornbread, going into a cornbread pudding inspired by that recipe from Martha Stewart, but I used orange marmalade instead of maple syrup, milk and Elmlea double instead of half-and-half, and I used 3 eggs because 4 just seems excessive and I am cheap. Plus there's so much double cream in there, it'll be fine. Also, pro tip, if you're ever doing baked french toast or bread pudding, sprinkle some light brown or demerara sugar over the top before it goes in the oven. Just do it.

Original cornbread recipe from Epicurious. I used half butter, half vegetable oil and a little less sugar because I'm a party pooper and it came out just fine. From the reviews it seems like this is a pretty forgiving recipe.

[theeatingspot]

Deliciousness rises from Dryness!

I am reading several cookbooks and practicing recipes.  Currently I am reading Chef on Fire: The Five Techniques for using Heat like a Pro by Joseph Carey and decided to make his cornbread recipe from the dry heat cooking section.  I was very interested in his techniques for the cornbread especially the folding of the egg whites in the batter as opposed to just adding the whole egg.  Also, he uses 3 cups of cornmeal to 1 cup of flour (I usually like more flour than cornmeal) so I was intrigued. 

But sad to say, I didn't really like the end results.  

Well I need to be honest.  I didn't put a 1/2 cup of butter which the recipe called and it came out really really dry.  It was a silly mistake but the next day I did remake with the correct amount of butter and I still think that particular way makes the bread too dry!  I like my cornbread more on the cakey side!

So I decided to use the cornbread to make Cornbread Pudding.  My custard had milk, eggs, ginger, cloves, cinnamon, sugar, salt, and a splash of fresh lemon juice.  I candied some walnuts and threw in some raisins (since I love warm raisins) and I liked, I liked!  I added a basic lemon glaze on top which consisted of lemon juice, butter, salt, and confectioner's sugar!

I will try to perfect this pudding and add some things like vanilla extract and adjust some things i.e. lemon peel as opposed to lemon juice.  

Of course, once I have a recipe I like, I will share!  In the meantime, stare at the picture and I will eat for me and you!  Yum! : )!

[bakeddd]

cornbread pudding

click here for recipe