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spoonbread
- Thread starter jaybird
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aeronca65t
Great Pumpkin
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I didn't give you one, but I have one....pretty simple.
INGREDIENTS:
1 cup white cornmeal
2 cups water
1 teaspoon salt
1 cup cold milk
2 large eggs, well beaten
2 tablespoons melted butter
PREPARATION:
In a large saucepan, combine cornmeal with 2 cups of water; add 1 teaspoon of salt. Bring mixture to a boil then lower the heat; cook, stirring constantly, for 5 minutes. The mixture will be very stiff.
Remove from heat and slowly stir in 1 cup of cold milk. Stir in the beaten eggs and melted butter. Preheat oven to 400° and heat a greased 1 1/2 to 2-quart baking dish or 8-inch square baking dish. Pour the well blended batter into the hot baking dish; bake for about 40 minutes, or until firm in the middle and nicely browned. Serve hot, straight from the baking dish. This quantity provides 4 to 6 small servings; for more, double the recipe.
INGREDIENTS:
1 cup white cornmeal
2 cups water
1 teaspoon salt
1 cup cold milk
2 large eggs, well beaten
2 tablespoons melted butter
PREPARATION:
In a large saucepan, combine cornmeal with 2 cups of water; add 1 teaspoon of salt. Bring mixture to a boil then lower the heat; cook, stirring constantly, for 5 minutes. The mixture will be very stiff.
Remove from heat and slowly stir in 1 cup of cold milk. Stir in the beaten eggs and melted butter. Preheat oven to 400° and heat a greased 1 1/2 to 2-quart baking dish or 8-inch square baking dish. Pour the well blended batter into the hot baking dish; bake for about 40 minutes, or until firm in the middle and nicely browned. Serve hot, straight from the baking dish. This quantity provides 4 to 6 small servings; for more, double the recipe.
tony barnhill
Great Pumpkin - R.I.P
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Ah, man, that reminds me of the bread my grandmother used to make when I was young....
kennypinkerton
Yoda
Offline
I'm more of a bread pudding kind of guy.
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I would kill for good bread pudding. Just can't find it. /ubbthreads/images/graemlins/frown.gif
R.
R.
kennypinkerton
Yoda
Offline
good bread pudding starts with an authentic, but stale new orleans bread.
kennypinkerton
Yoda
Offline
huh uh, I do...
/ubbthreads/images/graemlins/grin.gif /ubbthreads/images/graemlins/devilgrin.gif
/ubbthreads/images/graemlins/grin.gif /ubbthreads/images/graemlins/devilgrin.gif
kennypinkerton
Yoda
Offline
15 cups 1-inch cubes day-old New Orleans bread.
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups (plus 2 tablespoons for sauce) brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (buy some whole nuts and a micro-grater) you'll thank me. /ubbthreads/images/graemlins/grin.gif
1/4 teaspoon salt
Confectioners' sugar, for garnish
1 Whiskey Sauce, recipe follows
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt, in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
Whiskey Sauce:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup Jack Daniels, or Jim Beam.
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
One of MY favorites.. but not the bread pudding I'm making this year. The sauces are important though.
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups (plus 2 tablespoons for sauce) brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg (buy some whole nuts and a micro-grater) you'll thank me. /ubbthreads/images/graemlins/grin.gif
1/4 teaspoon salt
Confectioners' sugar, for garnish
1 Whiskey Sauce, recipe follows
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt, in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
Whiskey Sauce:
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup Jack Daniels, or Jim Beam.
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
One of MY favorites.. but not the bread pudding I'm making this year. The sauces are important though.
kennypinkerton
Yoda
Offline
looks like french or italian bread. It's made at the local Foodworld Deli.