Blog | Weekly Specials

Gluten-Free Leek & Cornbread Pudding

Recipe by Chef Bryan Weener of Haggen Market Street Catering

  • 1 bag Bob’s Red Mill Gluten-Free Cornbread Mix
  • 2 Tbsp unsalted butter
  • 1 large leek, green top removed, sliced into half-moons
  • 8 eggs
  • 4 cups heavy cream
  • 8 oz cut corn
  • 2 Tbsp fresh thyme, chopped
  • 1/2 bunch green onions, thinly sliced
  • Kosher salt and fresh ground pepper

Bake Bob’s Red Mill cornbread per mix instructions.

This can be done a day ahead of time. Cut cornbread into large cubes. Toast bread in 300° oven until dry all the way through. About 15 to 18 minutes. Cool and set aside.

In a sauté pan melt butter and cook leeks with a pinch of the salt and pepper until tender, 5 to 7 minutes.

In large bowl, combine eggs and cream, and mix well. Fold in cornbread cubes and remaining ingredients. Let stand for 15 minutes. Remix then place in large cast iron or a 13″x9″ baking pan.

Bake for 40 to 55 minutes until the center is set and not liquid like. If it starts getting too dark on top, cover with foil until done.

pinterest-holidaysides

community

Community Matters

grocery

A World of Tea

meat

Beefalo: The Healthiest Beef on Earth

delicatessen

It’s Salad Bar Season

diy

DIY Homebrewed Kombucha

recipes

Fluffy Cauliflower Rice

diy

DIY Infused Vinegars

grocery

Mavuno Harvest

recipes

Asian-Style Spaghetti Squash Noodle Salad

delicatessen

A Better Spice with Spice Hut

delicatessen

Football Finger Foods

produce

Beyond The Pale

recipes

Nourishing Soups

grocery

Serve Up Some Winners

produce

Pear Ceviche with Oysters

bakery

Finger Foods Festivities
X
- Enter Your Location -
- or -