Cornbread Puddle Cakes w/ Savory Gingersnap Gravy

10
Jackie Mento

By
@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.

Blue Ribbon Recipe

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


Rating:

★★★★★ 6 votes

Comments:
Serves:
6 - 8
Prep:
20 Min
Cook:
20 Min
Method:
Bake

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

How to Make Cornbread Puddle Cakes w/ Savory Gingersnap Gravy

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!

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