- Today, I'm going to show you how to make this creamy,
dreamy, intoxicating,
and completely delicious cornbread pudding.
It is just like made with children's dreams and magic.
That's how good it is.
Okay, let's get started.
I'm prepping my jalapenos just by taking off that stem,
giving them a cut down the middle,
and let's remove all those seeds and that pith.
Nobody wants to eat that, remove.
You can wear gloves for this
if you're very sensitive
or if you get really spicy jalapenos.
I feel like it's almost a gamble.
Some of them are like totally spiceless like candy
but then sometimes they're real spicy, at least for me.
All right, so you're just going to give this
a nice rough dice.
It doesn't have to be perfect at all.
Just kind of making them little bite-size pieces.
If you like things really spicy,
go ahead and use those Thai chilies or habaneros
or whatever you like.
And I'm using two but you can totally use 3 or even 4.
Or you can skip them altogether if you're anti-spice.
So now into a large bowl,
I'm going to be adding 8 ounces of sour cream.
I'm using a kitchen scale.
Now, 2 large eggs at room temperature.
I'm draining a 15 ounce can of whole kernel corn,
and we're going to add all that drained corn into our bowl.
Let's give this a little bit of a mix to get started.
Now, some creamed corn!
This recipe isn't a fancy recipe.
I'm not doing all of this from scratch.
The holidays can be really busy
and any shortcuts are always welcome.
My shortcuts are often telling people
to bring something like my mom.
I'll call her up and say,
"Mom, so what would you like to bring to Thanksgiving?".
And she'll have a whole list cause she actually enjoys that.
Okay, into the bowl.
I'm going to add my jalapenos in now.
Now, we have 8.5 ounces of corn muffin mix,
straight into the bowl.
You don't have to, but I am going to sift this
just because this can be a little bit lumpy.
So throw it in there.
See all those lumps.
We don't want lumps.
So just sift it,
move it around.
Oh, it feels so good on your fingers.
This recipe is almost finished.
It's so fast.
A lot of my favorite holiday recipes
are really time intensive
like I love spanakopita since I'm part Greek,
so I love eating it and making its fun,
but it takes a long time to get all that
phyllo stacked and buttered and assembled.
So quick dishes like this are always really fun.
Okay, look, I'm down to solid lumps.
See this is why we sift things.
Okay, set that aside.
Move it around.
Okay, I'm going to grate in about
a third of a cup of pecorino.
You could also use parmesan or any cheese you'd like.
So, let's grate about a third of a cup of pecorino.
You could use more or less, skip it, or go crazy.
Yes, there we go
come through cheese
into my bowl like a blessing of cheese.
Stir it up.
And you might think oh we're done, but we're not.
3 quarters of a cup of melted and cooled butter.
Oh, look at this.
This is extreme, but it's the holidays, right.
Holidays can be any day ending in "y".
Perfect excuse to make this.
Okay, just give it a nice stir.
Now, a nice dusting of salt.
I'm also going to add some black pepper,
just kind of as much as you feel like.
Now, continue mix, give it a quick.
Get a nice dish out.
This is like a 9 by 9, but you could do a larger dish
and have a shallower piece.
I like a thick piece though.
All right, mixture in.
Look at this.
This looks delicious.
This goes into a preheated oven at 350 for 90 minutes.
90 minutes is a long time,
but this is all creamy stuff.
There is no flour.
It's like some corn meal.
So it needs that 90 minutes.
Make sure the center is set.
Might need 10 minutes less,
maybe a couple minutes more just keep an eye on it,
and you will be in heaven.
Okay, into the oven.
All right, 90 minutes later,
cooled a little bit so I can handle it.
Oh my God, I wish you could smell this.
It is insane.
All right, I'm going to cut this open, give it a taste,
and let you know what I think.
Look at that.
Do you see how puddingy and creamy
and just like amazing this is.
I don't know if it looks amazing
cause it's literally just cornbread pudding,
but the taste is phenomenal.
It is addictive.
Can you put a pad of butter on this?
Is that too much?
No, it's not too much.
Put a bad of butter on it.
Go to town.
So, all done.
So easy, it does take some time in the oven,
but it's beyond worth it.
And let me tell you,
I recipe tested this for a bit,
and every one who tried it was like, "Eh cornbread",
and they're like, "ahhh, this is so good, oh my God".
(eating)
Like that, I'm not even exaggerating.
That's what happened.
Okay,
love jalapenos.
The cheese, the creamy corn, the butter,
the more butter
it all comes together for this symphony of wonderment.
Really is like an indulgent side dish,
so I hope you get to make this recipe.
If you have any questions, leave them in the comments below,
hit that like button, and don't forget to subscribe.