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Does anybody remember that episode of The Cosby Show when Claire is making Thanksgiving dinner and keeps sending Cliff out to the store to buy things?  She’s making this cornbread, and she needs 12 eggs for it.  I always thought, Wow.  That sounds amazing.  She also nags him to find nutmeg.  I assume that what she is making is some sort of Southern spoonbread, and so this year I made up a recipe that goes along with what she made.  Mine doesn’t have a dozen eggs in it, though. She was feeding an army.  We don’t have that many friends.

This recipe is surprisingly simple to make, and it would make a great side dish for any Thanksgiving table.  It contains no wheat four, so it would be perfect for someone who cannot eat gluten.

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cornbread pudding

1 1/2 (375g) cups water
3/4 cup (110g) yellow cornmeal
1 tablespoon butter
1 teaspoon salt
1/4 cup brown sugar
1 cup (250g) heavy cream
5 large eggs
1/2 teaspoon nutmeg

1.  Preheat oven to 350 degrees (180 degrees celsius).  In a medium saucepan, boil 1 1/2 cups of water.  Take off heat.  Whisk in cornmeal, salt, butter, and sugar.


2.  In a separate bowl, whisk together cream, eggs, and nutmeg.  Add cream mixture to cornmeal and whisk until smooth.  Pour into buttered soufflé dish or deep pie plate.  Bake for 60-80 minutes, until golden brown.

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