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Buttermilk Cornbread Pudding Recipe


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     Buttermilk Cornbread Pudding

Category   Breakfast - Brunch
Sub Category   Vegetarian
Servings   8
Preptime   10 minutes

4 T unsalted butter, melted
1/2 C corn (fresh; canned or frozen
3/4 C coarse cornmeal
2 T all-purpose flour
1.5 t baking powder
.5 t baking soda
.5 t salt
3 large eggs
1 C buttermilk or milk
1/2 C maple syrup

Preheat oven to 350 degrees F. Butter a 9x9 inch baking dish
In a food processor; blender or mixer - pulse the corn; cornmeal; flour; baking powder; baking soda and salt until combined and the kernels have started to bread down.
Add the butter eggs; buttermilk; and maple syrup and process until well incorporated. Pour the batter into the dish and bake until set around the edges, but slightly custardy in the center, about 35 minutes.
Options- add a quick hint of citrus - sprinkle w/2T of orange zest before serving.
Serving Suggestions
Serve for breakfast with fresh fruit and yogurt OR as a side dish for dinner with poultry OR for dessert with maple syrup

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