Grandmother Willow's Whispering Sweet Potato and Cornbread Pudding
A comforting, earthy take on a classic pudding, this dish channels the wisdom and warmth of the ancient forest. Sweet potato and cornmeal create a dense, satisfying base, while spices and a hint of maple sing of autumn leaves and quiet contemplation. Perfect for a chilly evening.
Directions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- 2
In a large bowl, whisk together the cornmeal, flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt.
- 3
In a separate bowl, combine the mashed sweet potato, eggs, milk, cream, melted butter, and vanilla extract.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the pudding tough.
- 5
Pour the batter into the prepared baking dish and spread evenly.
- 6
Bake for 45-55 minutes, or until the pudding is set and a wooden skewer inserted into the center comes out mostly clean.
- 7
The top should be golden brown and slightly firm to the touch.
- 8
Remove from the oven and let cool for at least 15 minutes before serving.
- 9
Serve warm, drizzled generously with maple syrup.