Cornbread Pudding

Banana, Pineapple, Caramel, Banana Crème Anglaise, Pecan Caramel Corn

Pastry Chef Kelsey Geremia of Woods Hill Pier 4 | Boston

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Adapted by StarChefs | june 2024

INGREDIENTS

Cornbread:
Yield: 6 hotel pans
1.89 kilograms whole egg
2.82 kilograms granulated sugar
1.89 kilograms cornmeal
2.49 kilograms all-purpose flour
65 grams baking soda
30 grams kosher salt
4.098 kilograms buttermilk
4.05 kilograms melted butter

Cornbread Pudding:
Yield: 6 hotel pans
5.58 kilograms whole milk
3.6 kilograms heavy cream
1.2 kilograms egg yolk
12 teaspoons ground cinnamon
12 teaspoons vanilla extract
3 teaspoons kosher salt
1.28 kilograms brown sugar
Demerara sugar

Caramel:
Yield: 12 pints
2.142 kilograms heavy cream
630 grams butter
2.7 kilograms granulated sugar
765 grams glucose
4 tablespoons sea salt
6 tablespoons vanilla extract

Pecan Caramel Corn:
Yield: 12 quarts
Sunflower oil
470 grams corn kernels
Kosher salt
1 teaspoon baking soda
430 grams toasted pecan, roughly chopped

Banana Crème Anglaise:
Yield: 7 quarts
1.284 kilograms chopped banana
84 grams butter
420 grams dark brown sugar
2.22 kilograms whole milk
468 grams egg yolk
600 grams granulated sugar
192 grams cornstarch
500 grams heavy cream
6 teaspoons ground cinnamon
64 grams vanilla paste

To Assemble and Serve:
Diced banana
Diced pineapple

METHOD

For the Cornbread:
Heat oven to 375°F. In the bowl of a stand mixer fitted with a paddle attachment, combine eggs and sugar. Once combined, add dry ingredients and buttermilk. Mix to combine, then add melted butter. Portion 2.78 kilograms mixture into greased and parchment-lined hotel pans. Bake 11 minutes. Rotate pans and cook additional 11 minutes. Let cool slightly, then cut into 1-inch cubes. Set aside.

For the Cornbread Pudding:
In a mixing bowl, combine milk, heavy cream, egg yolk, cinnamon, vanilla, salt, and 960 grams brown sugar. Using an immersion blender, blend mixture until smooth. Set aside. Divide 2.14 kilograms diced Cornbread evenly among two greased and parchment-lined hotel pans. Top each pan with 80 grams brown sugar and 1.935 kilograms cream mixture. Let sit 2 hours. Heat oven to 325°F. Top with demerara sugar. Bake 45 minutes, or until cornbread is golden brown. Let cool then store in airtight containers.

For the Caramel:
In a pot over low heat, cook cream and butter until butter has melted. Set aside. In a separate pot over high heat, add sugar, glucose, and 558 grams water, cooking until a deep amber color is achieved and sugar has fully melted. Remove from heat and whisk in heavy cream mixture, salt, and vanilla. Return to low heat and cook until mixture reaches 215°F. Transfer to an airtight container and refrigerate.

For the Pecan Caramel Corn:
Heat oven to 250°F. In a pot over medium-high flame, heat a splash of oil. Once oil is hot, add kernels and cook until kernels have popped. Transfer to a large bowl and toss with salt and pecans. Set aside. In a small saucepan over medium flame, heat 2 cups Caramel until simmering. Whisk in baking soda, then pour over popcorn-pecan mixture. Gently stir until evenly coated. Transfer mixture evenly to 3 silpat-lined half sheet trays. Bake 20 minutes. Let cool, then transfer to an airtight container and reserve.

For the Banana Crème Anglaise:
In a medium saucepan over medium heat, add banana, butter, and brown sugar. Cook until mixture is golden brown, stirring often. Using an immersion blender, blend until smooth. Remove from heat and set aside. In a separate pot over medium flame, heat milk until simmering. In a bowl, whisk to combine egg yolks, sugar, and cornstarch. Temper egg mixture with milk mixture, then add to the pot with milk. Cook, whisking constantly until mixture has thickened and a pudding-like consistency is achieved. Strain into a nonreactive container. Add banana mixture and, using an immersion blender, blend until smooth. Stir in heavy cream, cinnamon, and vanilla. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 300°F. Cut 1 slice Cornbread Pudding and transfer to a sheet tray. Bake in oven until warmed through. Set aside. In a small saucepan over medium heat, bring Caramel to a simmer. Once hot, add banana and pineapple. Stir until fruit is evenly coated. Spoon Caramel mixture onto a serving plate. Top with warmed Cornbread Pudding, followed by 1 spoonful Banana Crème Anglaise. Finish with desired amount Pecan Caramel Corn.

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