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Nancy
where and how much corn bread? Homemade or store bought?
Hillary
Has anyone done this as a make ahead dish? If so, I'd love some advice on how to reheat.
Anna Davis
One of the best recipes for corn bread. It came out better that I expected.
Sara Kuhlman
This would be good made vegetarian simply by using smoked paprika in the greens and veg stock.
Jamie
Yes, I’ve only them ahead (only way I could manage to serve as a Thanksgiving side) and kept in the fridge. To reheat, I took them out of the fridge to get to room temp in a covered casserole dish before putting them in the oven 350 for 20 minutes or so.
sam
I made this recipe with homemade cornbread (Mark Bittman's NYT recipe), omitted the basil, added chopped jalapeños and cubed sharp cheddar, used collards instead of mustard greens, and baked it in silicon muffin tins. I've never had corn pudding before so I didn't know what to expect. It's good, a little sweet in a nice way, but not that special. A bit bland. IMO not worth all of the work. I would prefer to just have a nice pan of cornbread on the table--quicker and tastier!
Brandon J. Li
I use to swear that I would never eat Corn Pudding..........Now I swear that I will never stop :)))
Thank you for the wonderful recipe that has already become a new family favorite
Lucy
You can double the recipe and make this in a springform pan which makes a beautiful vegetarian centerpiece for the Thanksgiving table if you eliminate the bacon (I’m going to try adding smoked paprika as others have suggested). Make ahead and reheat for 30 min at 350 deg before unmolding. I use the cooks illustrated “new southern cornbread” recipe (2 batches) from the April 1998 edition. I use sage instead of basil since it’s Thanksgiving.
ashleyinjp
If you live in the northeast, you will probably have to make the cornbread yourself-- most supermarket pre-mades are far too sweet. Arrowhead Mills makes a decent mix, or if you have time to order White Lily Self Rising Cornmeal, that works too.This is a great recipe that can be made vegetarian if you can get the smokey spice in the greens. I make it with collards. If you use collards, don't use the precut bags, as the chop is too big & it will throw the texture off.
Mary
Do you bake the cornbread first then put the cooked cornbread crumbles in the oven and cook again and bake fro 50-60 min? Why does that seem like it would be so dry? Or am I putting the batter in the custard cups?
Charlie
Yes, or you can buy the cornbread ready and break it up.
Jean
I don’t have individual Pyrex cups. Could this work in muffin tins? Or in one giant casserole? Thanks!
ashleyinjp
A deep casserole or two loaf pans will work.
Nina Boasso
Do you add the water to the pudding or in the baking dish?
sam
I made this recipe with homemade cornbread (Mark Bittman's NYT recipe), omitted the basil, added chopped jalapeños and cubed sharp cheddar, used collards instead of mustard greens, and baked it in silicon muffin tins. I've never had corn pudding before so I didn't know what to expect. It's good, a little sweet in a nice way, but not that special. A bit bland. IMO not worth all of the work. I would prefer to just have a nice pan of cornbread on the table--quicker and tastier!
Hillary
Has anyone done this as a make ahead dish? If so, I'd love some advice on how to reheat.
Jamie
Yes, I’ve only them ahead (only way I could manage to serve as a Thanksgiving side) and kept in the fridge. To reheat, I took them out of the fridge to get to room temp in a covered casserole dish before putting them in the oven 350 for 20 minutes or so.
Klazine Pollock
Can they be made in muffin tins?
Jamie
Yes, I preferred that size to the 6 oz. dishes called for in the recipe.
dsinla
what can you do to subitute the smoked bacon if you don't get pork?
thanks
Nancy M
Labor intensive but worth it. Surprising colors, textures, flavors. Used collards to please my Southern guests. Grandchildren who first eyed it with suspicion actually loved it.
Sara Kuhlman
This would be good made vegetarian simply by using smoked paprika in the greens and veg stock.
Irene
Forgot to add, I cooked the onionherbs and spices in the bacon drippings and put the whole mixture in with the cream, eggs, and cornbread. I made homemade cornbread, but any will do.
Irene
Really delicious and I didn't even have celery or sweet red pepper. Baked in a rectangular glass casserole dish in about 40 minutes. And I skipped the greens, too, as we're not fans. My husband said it would be even better with sautéed mushrooms which can be cooked with the onions, etc to remove the excess moisture. Next time I'll use milk, not cream to save some calories.
Alene
I assume you didn't unmold it. That would probably be too messy.
Janet
Do you think I can make this in a casserole instead of individual cups?
Alene
I would like to know that as well. I would like to cook it in a casserole dish or a Pyrex dish, 4x4, and not unmold it. It's going on a buffet.
Angel
Hello everyone,
This really looks good but can someone tell me,
is this a main dish, side dish or to be used as one uses corn bread, say as when cooking chile?
Enquiring cooks wants to know :-)
Thank you!
Alene
I would think that it's a side dish or could be used with chili. If the latter, I would add chopped jalapeños somewhere in the recipe. It's a little custard-y for chili though.
Mary C
This is originally part of a Thanksgiving dinner, so one of many sides.
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