* Exported from MasterCook *
Cornbread Pudding with Rough Country Greens
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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To grease: -- extra-virgin olive oil
1 recipe Herb & Garlic Cornbread -- recipe below, cut into 1-inch pieces and dried for 1 to 2 days
2 cups shredded sharp cheddar cheese -- 8 ounces
1 recipe Rough Country Greens -- recipe below, thoroughly drained
7 large eggs
3 1/2 cups half & half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg -- or to taste
1/4 cup pine nuts
Preheat the oven to 350F. Generously oil a 2 1/2 quart glass baking dish.
Start the pudding: spread the cornbread pieces in the prepared pan and tuck 1/2 cup of the cheese around the cornbread. Spread the greens out as evenly as possible on top.
Make the custard and assemble the pudding: in a large bowl, whisk the eggs, half-and-half, salt, pepper, and nutmeg until well combined. Carefully pour the custard over the cornbread, allowing the bread to fully absorb the mixture. Let it sit for 10 minutes so the bread can take in the custard. It will be a very full pan. Top with the remaining 1 1/2 cups cheese and the pine nuts.
Let the assembled pudding stand at room temperature for 30 minutes. It can be refrigerated and covered at this point and baked later, if desired.
Bake the pudding: bring the pudding to room temperature. Cover with foil and bake for 1 hour, or until the center reaches 170F. on an instant-read thermometer. Let it rest for 15 to 30 minutes at room temperature before serving. Enjoy the pudding hot or at room temperature.
Serves 6 to 8 as a main dish and 8 to 12 as a side dish; doubles easily
Prep time: 1 hour
Rest time: 2 days
Oven time: 2 hours
The entire dish can be assembled ahead and the components made days in advance.
AuthorNote: Every year we do our radio broadcast 'Turkey Confidential' on Thanksgiving morning. Afterward the entire crew packs up their families and comes together to celebrate with our own potluck Thanksgiving dinner.
This recipe started life as cornbread stuffing for that feast. Evolution (and leftovers) took hold and it became a favorite winter meal all on its own. It's really an offbeat bread of herb-garlic cornbread chunks and peppery greens stuffed with pockets of cheddar and finished with toasted pine nuts.
ChupaNote: a quickie pantry version of this can be made with stove top stuffing, or a bag of corn bread cubes for stuffing, and defrosted, rinsed, drained and squeezed frozen greens (spinach, collards, mustard greens, whatever is in your freezer). Use lots of onions, garlic, minced fresh parsley, dill and mint. I prefer feta or Asiago cheese. Add lots of ground Aleppo red pepper and garnish with minced Kalamata olives and capers.
Herb and Garlic Cornbread
3/4 cup unbleached all-purpose flour -- dipped and leveled
3/4 cup coarsely ground cornmeal
1 1/2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1/4 medium onion -- cut into 1/2-inch dice
1/2 teaspoon fresh thyme leaves -- generous
1 large garlic clove -- minced
1/3 cup shredded sharp cheddar cheese
3 tablespoons unsalted butter -- melted and cooled
1 large egg -- plus 1 large yolk, beaten
3/4 cup milk
1 1/2 tablespoons extra-virgin olive oil
Preheat the oven to 425F. Slip a 9-inch square, shiny metal baking pan (not a dark baking pan) into the oven.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt with whisk to thoroughly combine. Stir in the onion, thyme, garlic, and cheese until well blended. Set aside.
In another large bowl, beat the butter with the egg and egg yolk and gradually add the milk. Stir the wet ingredients into the dry ones only long enough to combine. The mixture should be a little lumpy. Don't overmix.
Using thick potholder to take the hot pan from the oven, add the oil and swirl it around to coat the pan. Take extra care not to burn yourself. Pour in the batter and bake for 20 to 30 minutes, or until a knife inserted in the center of the cornbread comes out clean.
Cool for 10 minutes in the baking pan, then turn the cornbread out onto a rack. (Break it up into 1-inch chunks and spread out to dry for stuffing or bread pudding).
Makes one 9-inch square pan (serves 6 to 8)
Prep time: 15 mins
Oven time: 30 mins
Rough Country Greens
To grease: -- good tasting extra-virgin olive oil
1/2 onion -- medium to large, cut into 1-inch dice
salt & freshly ground pepper
1 head very large escarole -- or frisee, or curly endive, or 2 smaller heads, thoroughly washed and chopped into 1-inch pieces
10 ounces chopped frozen greens -- collard or spinach, no need to defrost, or fresh
4 large garlic clove -- minced
1 teaspoon dried oregano
2 teaspoons dried basil
1/3 cup raisins -- or dried cranberries
Coat the bottom of a 12-inch straight sided saute pan with a thin film of oil and heat over medium-high heat. Add the onion and salt and pepper to taste and cook for 3 minutes, or until the onion begins to brown. Stand back and drop in the escarole and collards.
Stir the greens until wilted. Cook away all of their liquid, then add the garlic, oregano, basil, and raisins and 1/2 cup water. Reduce the heat to medium-low and simmer, stirring occasionally. When all of the water is cooked away, add another 1/2 cup water and simmer it away. Repeat adding water and cooking it away for another 5 to 10 minutes, or until the greens are tender. Remove from the heat and cool. Refrigerate, covered, if not using immediately.
Makes 2 cups cooked greens (4 one-half cup servings)
Prep time: 15 mins
Stove time: 20 mins
Can be made ahead and refrigerated
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 391 Calories; 32g Fat (73.6% calories from fat); 19g Protein; 7g Carbohydrate; trace Dietary Fiber; 291mg Cholesterol; 473mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
