Cornbread Puddle Cakes w/ Savory Gingersnap Gravy

Recipe Rating:	5 Ratings5
Categories:	Other Side Dishes, Gravies, Side Casseroles
Collections:	Thanksgiving Table, World Food Champs
Keywords:	savory, corn, cornbread, cornmeal, gingersnap
Serves:	6 - 8
Prep Time:	20 Min
Cook Time:	20 Min

Ingredients

CORNBREAD PUDDLE CAKE
1 can(s)	creamed corn, 14.75 oz
3/4 c	heavy cream
1 c	evaporated milk
1 c	cornmeal (i like yellow because it's pretty)
2 Tbsp	sugar
1 tsp	salt
4	eggs, separated
2 Tbsp	butter, softened to butter the baking dishes
GINGERSNAP GRAVY
MIX THE SEASONING MIX FIRST
1/4 tsp	black pepper
1/8 tsp	white pepper
1/2 tsp	salt
1/2 tsp	ground ginger
1/2 tsp	thyme, dried
1/4 tsp	sage, dried
1/8 tsp	cumin
NOW MAKE THE GRAVY
3 Tbsp	butter, (2 tbl to saute and 1 tbl to finish gravy)
1/2 c	red onions, chopped finely
1 tsp	garlic, minced
3 c	chicken stock, 2 of the 14.5 oz cans
12	gingersnap cookies

Pinched by daisyddd, and 688 more.

Jackie Mento

Well Seasoned

The Villages, FL (pop. 13,926)

LivesToEat

Member Since Dec 2010

Jackie's Notes:

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.

Comments from the Test Kitchen:

Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.

Directions

Preheat oven to 425 degrees.

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.

Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.

Spread mixture evenly in 6 to 8 generously buttered 7 oz ramekins. Bake for 15 to 20 minutes. Be careful not to over bake. You want the middle to be very moist, but not runny.
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.

While the puddle cakes are baking, combine your spices for the seasoning mix and set aside. Saute the onions and garlic in 2 T of the butter until softened but not browned, then add the seasoning mix and saute to blend.

Add 3 cups of chicken stock, boiling to reduce to approximately 2 cups

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.

Let the puddle cakes cool briefly and then serve either in the baking dish or run a knife around the rim and gently remove. Serve with a generous dollop of gingersnap gravy. Because of the creamy texture of the souffles paired with the gravy this dish goes very well with any simply prepared grilled meat. And if you have any leftover souffles serve with a spicy dish of chili topped with all the fixings! Boo Yah!

Comments

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Dorthy Erlandson no1funcook

Sep 7, 2012

Hello,
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

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.

deb baldwin messinthekitchen

Oct 4, 2012

Congratulations, Jackie on your blue ribbon!

Susan Cutler suak

Oct 9, 2012

This sounds wonderful! I will make it at some point. I love things which are different and really like to serve beyond the same ol' same ol' and keep guests guessing. I am looking forward. Congrats on your blue ribbon status for your recipe..

Bobbie Weiner Mykidsusemeformycookies

Oct 10, 2012

Congrats!!! I love corn pudding! I love the fact that you made these in individual servings. I make a corn pudding and "some" folks forget that there are other people in the house that would like some too!!!! I call em' " Double scoopers"

Joan Todd pomerputt

Oct 13, 2012

Congrats! I'm looking forward to trying this.

missy gbaby Reese... butchreese

Nov 8, 2012

Congratulations one your Blue ribbon!! This sounds so YUMMY!!

Marvin Beachler mbeachler

Nov 15, 2012

Whoa! Only one blue ribbon for this incredible recipe? I thought this would be a good side dish for chicken. My guests had a different opinion. The dish impressed them... They raved about it, almost embarrassing... Almost. The spices blended well, the texture was firm yet light and the overall dish is now going to be a regular on the menu.