Jackie Mento Recipe

Cornbread Puddle Cakes w/ Savory Gingersnap Gravy

By Jackie Mento LivesToEat


Rating:
Serves:
6 - 8
Prep Time:
Cook Time:
Method:
Bake
Comments:

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.

Blue Ribbon Recipe

Notes 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.

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

Directions Step-By-Step

1
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.
2
Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.
3
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.
4
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.
5
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.
6
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!

About this Recipe


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22 Comments

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Gretchen Whitney GretchenWhitney
Nov 23, 2014
What is the Behemoth of Deliciousness of which you speak???? OH MY GOODNESS I CANNOT WAIT TO TRY THIS!!!! I love that you shared it. THANK YOU!!! My mouth is watering!!
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Madonna Kennington Madonna_Kennington
Nov 21, 2014
can't wait to try this. congrats on Blue Ribbon.. I use Gingersnaps in a sweet and sour meatball recipe, and love it. so I know this will be delicious. Can't wait .. thanks
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Jeanne Hageman papineau
Nov 21, 2014
Can't wait to try!
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Gayle Putt navymom1951
Nov 21, 2014
I must try this!! My mother always added gingersnap cookie crumbs to her gravy when she made saurbraten! So delicious.
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Carol Creason carolcreason
Nov 21, 2014
These are my dad's two favorite things to eat!!! Thanks for sharing!!