What’s Cooking in Kelli’s Kitchen Cornbread Pudding

I have reached a new milestone in my adult life, which I am not proud to admit–I need help with (some) new technology.  I sought assistance from my officemate Sara to figure out my work iPhone, I avoid new social media platforms like the plague, and I have started delegating tech-related tasks to my younger colleagues, who are infinitely better equipped to do the job efficiently. A few weeks ago, I wrote my column from the Nevada legislature building on a new tablet I purchased to slim down what I needed to carry around when working remotely. I finished the article and attempted to send it in, but instead, it vanished. I still have no idea what happened–only two sentences of the 700-word missive remained. This is all to say that I am circling back to share a recipe that I intended to appear in the paper in time for Superbowl Sunday. The disappearing article included two recipes: a pot of chili and cornbread pudding. Strangely, the article that Rachel re-published included a chili recipe from 2023, so I will skip that part and move straight on to the savory pudding.

This recipe is so simple and yet utterly delicious!  My friend Junior told me that it reminds him of one of his favorite meals that his grandmother made–which is just about the highest compliment that one can be given.

Cornbread Pudding, adapted from Ernest Servantes

INGREDIENTS:

Non-stick cooking spray

2 medium jalapenos, stemmed, seeded, and minced

1 box cornbread mix

1 can of creamed corn

1 can whole kernel corn, drained and rinsed

½ c salted butter, melted and cooled

2 T sugar

2 large eggs, beaten

1 c sour cream

¼ c milk

Mexican cream, tajin, and crumbled queso fresco for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk, and jalapenos until just combined.  Don’t overmix.  Pour the batter into the prepared dish.
3. Bake until golden brown and gently set in the center (55-65 minutes).
4. Top with the crema, tajin, and queso fresco.      Serve warm.

It’s been a minute since I have shared a recipe for a beverage. I am always on the lookout for new cocktail recipes to make with Frey Ranch bourbon. Here’s one that popped up on my newsfeed this week.

Paper Plane Cocktail

INGREDIENTS:

¾ oz Frey Ranch bourbon

¾ oz Aperol

¾ oz Amaro Nonino (or substitute Campari) 

¾ oz fresh lemon juice

DIRECTIONS:

1. Add all ingredients to a cocktail shaker filled with ice.
2. Shake vigorously until well-chilled (about 10-15 seconds).
3. Strain into a chilled glass
4. Garnish with a lemon twist
5. Enjoy

And for those who prefer their beverages sans-alcohol:

The Bright & Bitter (batch mocktail)

INGREDIENTS:

3 c orange juice

1 ½ c unsweetened cranberry juice

¾ c lemon juice (about 4 lemons)

¾ c lime juice (about 6 limes)

¼ c simple syrup

12 dashes non-alcoholic bitters

Chilled soda water

Lime wedges

DIRECTIONS:

1. Mix the juices and simple syrup together in a pitcher.  Add the bitters and taste. Add more bitters or simple syrup if desired.
2. Add ice and stir to chill.  Top up the pitcher with soda water to taste.  Serve over ice with lime wedges.