Posts tagged ‘pudding’

October 21, 2011

Jalapeño Corn Spoon Bread

I discovered corn spoon bread at a family Thanksgiving my junior year of high school.  How I could go 16 years of my life without knowing about this delicacy is beyond me.  My family was invited over to a friend’s house, and Meghan made her special recipe.  I didn’t even know what it was until it came out of the oven warm and steaming.  Similar to a thick pudding texture, this sweet, creamy dish is a welcomed partner to steak, chili, pork chops, ribs… ok, pretty much anything.

This corn bread meets corn chowder under the alias of spoon bread, is something that I happily mound on my plate knowing it’s both healthy and sweetly delicious.  This is a great substitute to your traditional mashed potatoes, yams, parsnips, root vegetables and other purees that serve as the piles to sop up everything delectable that runs off our main courses before our forks can catch it.  To offset the sweetness of the corn, I add onions and jalapenos to give a mild spice.  I’ve modified the original recipe, but the staples are still there.  Thanks Meghan, and I hope you all enjoy it as much as I do.

Ingredients

  • 1 cup fat-free sour cream
  • 3 tbsp butter
  • 1 egg
  • 1 can whole can corn undrained (no salt added)
  • 1 can creamed corn (no salt added)
  • 1/2 cup chopped onion
  • 4 jalapeños, finely diced
  • 2 tsp. jalapeño powder
  • 1 package corn bread (jiffy)

Method

  • Preheat oven to 350
  • Combine sour cream, butter and egg in a medium size bowl and whisk until smooth
  • Add the remaining ingredients, corm, onion, jalapeno, jalapeño power and corn bread and mix with a wooden spoon
  • Spray a 9” pan with cooking spray
  • Place on center rack in oven and cook for 1 hour
  • Remove from oven and let stand for 10 minutes before serving, it will be very very hot!

THANK YOU MEGHAN!  This one’s for you!

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October 8, 2011

British Bread and Butter Pudding

I’ve tried many bread and butter puddings in fancy restaurants, but I always go back to the simple homemade version I learned from my mom.  It doesn’t have fancy ingredients, or liquor, or vanilla spice, it’s just traditional pudding just like Nanny used to make.

I love the smell of the warm custard baking in the oven; it makes the whole house smell like home.  When it’s ready to take out, the crispy brown coating on the top makes me giddy, and as I spoon it out the warm steam escaping from the pudding is intoxicating.  The raisins plump up in the oven and get nice and juicy and sweet, while the bread is soft and creamy.  I like the slight crust on the top from the sugar; it’s a nice change of texture from the soft, velvety filling.

Ingredients

  • 1 loaf day old bread
  • 2 cups whole milk (don’t use 2%, 1% or skim)
  • 1 3/4 cup light or heavy whipping cream (I’ve used both and I can’t tell any difference)
  • 6 eggs
  • 1/8 cup sugar plus 2 tbsp. for sprinkling
  • 1 cup golden raisins
  • 1 stick salted butter

Method

  • Preheat oven to 350°F, and place rack in center of oven
  • Combine milk and whipping cream in large saucepan and bring to a gentle simmer.
  • In a separate bowl, whisk eggs and 1/8 cup sugar in large bowl.
  • Once the milk starts to foam, remove from heat.  Gradually whisk hot milk mixture into egg mixture, to create a custard.  Add the hot milk slowly while whisking so the eggs don’t scramble, it’s called “tempering” the eggs. Set custard aside.
  • Butter a 9x9x2-inch glass-baking dish
  • Spread a thin layer of butter on both sides of each bread slice
  • Line the bottom of the baking dish with a single layer of bread.  Feel free to break up the slices or cut them to make to make it fit.  You don’t want them overlapping.
  • Sprinkle with raisins and a dusting of sugar.
  • Continue to layer bread, raisins and sugar until you fill the dish.  I don’t put a layer of raisins on the top, as they tend to dry out in the oven.  I only put a sprinkling of sugar and use all the raisins in the pudding.  Don’t worry about filing the dish, the custard will fit!
  • Slowly spoon out the custard over the bread and let it set in as you go.  Make sure you do this gradually, so the custard has time to sink in.  You should be able to use most of the custard; you may be left with about 1/4 cup, nothing to worry about.  Just fill it to the very top.
  • Let stand until some custard is absorbed, about 2 minutes.
  • Place in over and bake pudding until custard thickens and begins to set, about 20 minutes.
  • Preheat broiler. Sprinkle remaining 2 tablespoons sugar over pudding. Broil until sugar browns, rotating baking dish for even browning and watching closely, about 2 minutes.
  • Let pudding cool slightly. Serve warm with a dollop of vanilla ice cream!

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