CORNBREAD PUDDLE CAKES W/ SAVORY GINGERSNAP GRAVY
Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.
Provided by Jackie Mento
Categories Other Side Dishes
Time 40m
Number Of Ingredients 24
Steps:
- 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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amanze udochukwu
[email protected]These cornbread puddle cakes were a great way to use up some leftover cornbread. The cakes were moist and flavorful, and the gravy was delicious. I will definitely be making these again.
Alejandria Munoz
[email protected]I'm not sure what I did wrong, but my cornbread puddle cakes turned out dry and crumbly. The gravy was good, though.
Michelle Morgan
[email protected]These cornbread puddle cakes were delicious! The cakes were moist and flavorful, and the gravy was rich and tangy. I served them with fried chicken and mashed potatoes, and it was a perfect meal.
shashi limbu
[email protected]I love these cornbread puddle cakes! The cakes are so moist and flavorful, and the gravy is the perfect finishing touch. I always make a double batch because they disappear so quickly.
Crazy Gamer
[email protected]These cornbread puddle cakes were a bit too dry for my taste. I think I would add more milk or buttermilk to the batter next time. The gravy was good, though.
M Momin
[email protected]I've made these cornbread puddle cakes several times now and they are always a hit! The cakes are moist and flavorful, and the gravy is rich and tangy. I love serving them with fried chicken or pork chops.
AngelHeart K.Jacobson
[email protected]These cornbread puddle cakes were easy to make and turned out great! The cakes were light and fluffy, and the gravy was flavorful. I served them with fried chicken and collard greens, and it was a delicious meal.
Tyler Baio
[email protected]I made these cornbread puddle cakes for a potluck and they were a huge hit! Everyone loved them. The cakes were moist and fluffy, and the gravy was rich and flavorful. I will definitely be making these again.
Najeeb Ullah
[email protected]I'm not a big fan of cornbread, but I decided to give this recipe a try. I was pleasantly surprised! The cakes were moist and flavorful, and the gravy was delicious. I will definitely be making these again.
Yousuf Sarker
[email protected]These cornbread puddle cakes were a disappointment. The cakes were dry and the gravy was bland. I would not recommend this recipe.
Siyel B
[email protected]I followed the recipe exactly and the cornbread puddle cakes turned out perfectly. The gravy was a bit too spicy for my taste, but my husband loved it. Overall, a great recipe!
Hal Jam
[email protected]I made these cornbread puddle cakes for my family and they loved them! The cakes were so easy to make and the gravy was delicious. I will definitely be making these again.
Penny Powers
[email protected]These cornbread puddle cakes with savory gingersnap gravy were a hit at our dinner party! The cakes were moist and flavorful, and the gravy was rich and tangy. Everyone raved about them.