sweet corn bread pudding with raisins, cinnamon, and maple syrup

a week ago it was sunny and 70F!  just so you know.

"spring is in the air" as they say, but not really.  for us eagerly awaiting as Spring settles in, today is a partly sunny and mid-40s shunning of the spring season.  if you do not know what this is like, just come on down to Missouri, she delivers every year.

i had a great morning run, even in the freezing temps, thanks in part to the fuel this sweet corn bread pudding had given to me.  it is a special treat, even reheated a week later.

my spring (late-winter weather) break was intended to have more sun than i could stand, not possible, and tanning-quality 70 degree temps.. all spent on the lake!  substitutes will have to be made for some of those plans, but trust me, you won't be needing any sub's while making this corn bread pudding.

get after it!

the friendlier printer version

sweet corn bread pudding with raisins, cinnamon, and maple syrup
full credit goes to Jane's Sweets & Baking Journal

serves six

make the corn bread first, let it cool, then bake again making the bread pudding.
i chose to make corn bread, refrigerate, and then make the bread pudding as i had the time.

corn bread:

30 minutes

3/4 c. yellow corn meal

1 1/4 c. all purpose flour, unbleached
1/4 c. sugar, granulated
1/2 tsp salt
2 farm eggs, lightly beaten
1 c. whole milk
1/4 c. vegetable oil

start by preheating oven to 400F.  mix dry ingredients into a medium size bowl.  whisk together liquids in small size bowl.  pour liquids onto dry ingredients and stir just to combine.  add mixture to lightly greased or buttered 8"x8" or 9"x9" baking pan.  bake for 20 minutes, or until top of bread is lightly brown and passes the toothpick test.  cool on stove top or rack in the baking pan.

bread pudding:
serves six, 1 hour 30 minutes

corn bread cubes, cut from above recipe

2 c. whole milk

1 c. heavy whipping cream

4 farm eggs, lightly beaten

1/2 c. maple syrup

1/2 c. sugar

1 tbsp ground cinnamon

1/4 tsp salt

1/2 to 2/3 c. raisins, depending on your liking for raisins

start by preheating oven to 325F.  remove cornbread from baking pan.  scrap crumbs from bottom of pan, then cube bread back into the baking pan.  bread cubes should be about 1 inch square and tightly packed with all cubes touching or close to bottom of the pan.  baked for 15 minutes until dry and nicely toasted, doesn't need to color.  remove from oven and cool on stove top or rack in the baking pan.

increase oven temperature to 350F.

in a large mixing bowl, thoroughly whisk together milk, heavy cream, eggs, and maple syrup.  in a small mixing bowl mix together sugar, cinnamon, and salt.  add dry sugar mixture to wet milk mixture and thoroughly whisk. 

once corn bread cubes have had time to cool, spread raisins evenly across top and press into creases between cubes.  whisk liquid mixture once more and pour slowly over corn bread cubes.  make sure all cubes are covered and able to adsorb liquid.  lightly press cubes still dry to bottom of pan.  allow pudding and liquid mixture to sit for 15 minutes for the liquid to adsorb.

bake pudding for 60 minutes, checking at half way mark to see if tops are browning too quickly.  if they are, cover with aluminum foil and continue baking.  bake until tops and sides are toasty and golden.  remove from oven and cool on stove top or rack, middle of pudding should be wet, but not "jiggly".  serve while warm with small drizzle of syrup if you like.  store leftovers in refrigerator up to one week.