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Yield:
approximately
8 servings
Corn Bread for Pudding:
Yield: 2 (8-inch square) cakes
- 1
cup cake flour
-
1 cup sugar
-
1 cup cornmeal
-
1 Tablespoon baking powder
-
1 ½ teaspoons kosher salt
-
2 cups buttermilk
-
8 each eggs
- ½
cup unsalted butter, melted
-
parchment paper
Preheat
oven to 350ºF. In a large bowl, combine dry ingredients. In
a separate container combine eggs and buttermilk with whisk. Add
the wet ingredients to the dry and mix gently until combined. Whisk
in melted butter, just until combined.
Line
the bottom of two 8-inch square baking pans with parchment paper
and butter the sides. Pour in the batter and bake for 30 minutes
or until a skewer inserted in the center comes out clean.
Cool
and turn out.
Custard
for pudding:
Yield: 8 portions
- 5
cups heavy cream
-
8 egg yolks
-
kosher salt and fresh cracked black pepper to taste
-
a pinch of cayenne pepper to taste
Whisk
together cream and yolks.
To
make the corn pudding:
Bake
corn bread and cool. Make custard base. Butter a (4-inch) deep 8
by 8-inch casserole or baking dish. Cut the corn bread in half,
using a long bread knife. The idea is to create thin slices of bread,
which you will use to make layers in the pudding. (You should have
a total of 4 thin layers.) Place and fit one layer of corn bread.
Pour a quarter of the custard over the bread and allow it to seep
in. Place and fit another layer of corn bread. Pour more of the
custard over the top. Repeat for the third and fourth layers (or
until you run out of space). Do not push too firmly-you don't want
the custard to come above the top layer of corn bread, or it will
overflow in the oven while cooking. Cover with foil and cook in
a water bath at 350ºF for approximately 1 hour 15 minutes.
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