Recipe: Skillet cornbread pudding
Having returned not that long ago from a trip that included a number of National Parks, I have a deep appreciation of the treasure we Americans own.
I have to admit though, we never had a restaurant meal at any of the parks. Now I realize we should have, especially one particular park.
TheDailyMeal.com recently named Great Smoky Mountains National Park as a top spot for the best eats in America’s national parks.
We were there. We did not eat gourmet food. We ate grocery take out in our car due to a bear scare.
I think I would have preferred eating in a great restaurant. Oh well, next time.
The Daily Meal suggests those with a love of local stop at Blackberry Farm, a slow-food lover’s paradise for an overnight stay, cooking class, or a sampling of Foothills cuisine.
Here’s a recipe to try from Blackberry Farm, that would make a wonderful accompaniment (at least in my mind), to the chili I’ll soon be making!
It will have to do until our next visit to the Park.
Skillet Cornbread Pudding
1 cup cornmeal
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons salt
1 cup buttermilk
1 egg
2 ounces melted butter
Directions
In a bowl combine all dry ingredients. In another bowl whisk together egg and buttermilk . With a rubber spatula pour the wet ingredients into the dry and gently fold them together. Once incorporated, fold the melted butter into the mix. Pour mixture on preheated Le Creuset skillet and bake at 4250F until golden brown.
Skillet Cornbread Pudding
2 cups diced cornbread
1 ¾ cups cream
1 egg
½ teaspoon salt
1 teaspoon minced chives
Directions
In a mixing bowl combine eggs, cream, salt and whisk together. Fold in cornbread, and chives. Place mixture into Le Creuset skillet. Bake in 350°F oven until set (approximately 25-30 minutes). Remove from oven and serve.
Lynn Colwell and Corey Colwell-Lipson are mother and daughter and authors of Celebrate Green! Creating Eco-Savvy Holidays, Celebrations and Traditions for the Whole Family, and founders of Green Halloween®.
