Cornbread Puddle Cakes w/ Savory Gingersnap Gravy
By Jackie Mento LivesToEat
I LOVE cornbread, the kind that is sweet and moist. I wanted to create a side dish that was reminiscent of cornbread's moistness, but more like a pudding, yet not sweet and one that would also be a surprise on the dish - a side that would be creamy and mild in flavor so that I could pair it with my zingy Gingersnap gravy. Serve this in place of potatoes or rice.
This is a pretty side dish and guests will probably not be able to guess what makes the gravy so flavorful - those gingersnap cookies! This is a special side that complements a simple grilled chicken, smoked pork chop or ribs.
Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.
Heat heavy cream, evaporated milk, creamed corn, sugar, cornmeal and salt till thoroughly combined in a medium sized heavy saucepan, stirring frequently, then simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool for 5 minutes, stirring occasionally, then whisk in egg yolks.
NOTE: I needed 8 portions for my dinner party but you can easily fill only 6 of the 7 oz ramekins. The puddle cakes rise some and will deflate a little after baking.
NOTE: Reduce the broth so you will have more of an intensified chicken broth. The time for this will vary - for my range this took about 15 minutes, uncovered.
Add the crumbled gingersnaps and heat until softened, then whisk to blend. Whisk in the remaining 1 T of butter.
NOTE: When you taste this gravy on its own you are going to think it is really spicy (great on mashed potatoes!) but when you taste it with the delicate flavor of the puddle cakes they complement each other well. Two of my sisters who do not like spicy foods at all even enjoyed them together.
Dorthy Erlandson no1funcook - Sep 7, 2012
This recipe sounds intriguing. I too love cornbread and the flavor of gingersnaps. :)
One question, when do you add the cornmeal?
Jackie Mento LivesToEat - Sep 7, 2012
thanks for your comment. I did update the recipe. See step 1
Dorthy Erlandson no1funcook - Sep 8, 2012
No problem. I will let you know the results when I make it ;)
Kitchen Crew JustaPinch - Oct 3, 2012
I tried this recipe and say it's Family Tested & Approved!
SANDRA WEBB SANDRAWEBB - Oct 4, 2012
CONGRATULATIONS SISTER. IT WAS DELICIOUS & YOU DESERVE THE BLUE RIBBON.