Serious Eats: Recipes
Cook the Book: Corn Pudding
This Corn Pudding from The Grand Central Baking Book by Piper Davis and Ellen Jackson is a not only an insanely rich side or fantastic brunch dish, it's also a bit of an optical illusion. When the pudding emerges from the oven it appears to be a golden yellow-brown pan of cornbread studded with scallions, cheddar, and bacon but the second you break the surface it reveals its true nature. Under the crisp surface lies a creamy, custardy pudding that I for one would be happy to eat all day.
It's an incredible feat of texture, and honestly the only thing that I can compare it to is the ubiquitous molten chocolate cake. The outer edges are all crumbly cornbread goodness and the insides ooze out onto the plate. I served mine with Lucinda Scala Quinn's Quick Fried Chicken and some wilted spinach and it was wonderful but this pudding was made for barbecue or even chili. It would make the perfect foil for any type of slowly cooked spiced meat.
The basic recipe here is meant to be tweaked to your taste and what's in season. Obviously fresh corn would be a great addition but you could certainly swap out the cheddar and scallions for ricotta or Parmesan to make this into a dish that is similar to a creamy polenta to be served with osso bucco.
Win The Grand Central Baking Book
As always with our Cook the Book feature, we have five (5) copies of The Grand Central Baking Book to give away this week.