CORNBREAD PUDDLE CAKES W/ SAVORY GINGERSNAP GRAVY

Cornbread Puddle Cakes w/ Savory Gingersnap Gravy image

Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.

Provided by Jackie Mento

Time 40m

Number Of Ingredients 24

Ingredients

CORNBREAD PUDDLE CAKE
1 can(s) creamed corn, 14.75 oz
3/4 c heavy cream
1 c evaporated milk
1 c cornmeal (i like yellow because it's pretty)
2 Tbsp sugar
1 tsp salt
4 eggs, separated
2 Tbsp butter, softened to butter the baking dishes
GINGERSNAP GRAVY
MIX THE SEASONING MIX FIRST
1/4 tsp black pepper
1/8 tsp white pepper
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/8 tsp cumin
NOW MAKE THE GRAVY
3 Tbsp butter, (2 tbl to saute and 1 tbl to finish gravy)
1/2 c red onions, chopped finely
1 tsp garlic, minced
3 c chicken stock, 2 of the 14.5 oz cans
12 gingersnap cookies

Steps:

1. Preheat oven to 425 degrees. Heat heavy cream, evaporated milk, creamed corn, sugar, cornmeal and salt till thoroughly combined in a medium sized heavy saucepan, stirring frequently, then simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool for 5 minutes, stirring occasionally, then whisk in egg yolks.
2. Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.
3. Spread mixture evenly in 6 to 8 generously buttered 7 oz ramekins. Bake for 15 to 20 minutes. Be careful not to over bake. You want the middle to be very moist, but not runny. NOTE: I needed 8 portions for my dinner party but you can easily fill only 6 of the 7 oz ramekins. The puddle cakes rise some and will deflate a little after baking.
4. While the puddle cakes are baking, combine your spices for the seasoning mix and set aside. Saute the onions and garlic in 2 T of the butter until softened but not browned, then add the seasoning mix and saute to blend.
5. Add 3 cups of chicken stock, boiling to reduce to approximately 2 cups NOTE: Reduce the broth so you will have more of an intensified chicken broth. The time for this will vary - for my range this took about 15 minutes, uncovered. Add the crumbled gingersnaps and heat until softened, then whisk to blend. Whisk in the remaining 1 T of butter. NOTE: When you taste this gravy on its own you are going to think it is really spicy (great on mashed potatoes!) but when you taste it with the delicate flavor of the puddle cakes they complement each other well. Two of my sisters who do not like spicy foods at all even enjoyed them together.
6. Let the puddle cakes cool briefly and then serve either in the baking dish or run a knife around the rim and gently remove. Serve with a generous dollop of gingersnap gravy. Because of the creamy texture of the souffles paired with the gravy this dish goes very well with any simply prepared grilled meat. And if you have any leftover souffles serve with a spicy dish of chili topped with all the fixings! Boo Yah!