Spicy Cheddar Cornbread Pudding
A little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year.
As a Brit, I get a lot of questions about pudding, most often along the lines of “Why do you have so many of them?”. It’s true. Puddings of all sorts — whether sweet or savory — are practically part of our DNA. There are gelatin or custard puddings (such as blancmange), steamed puddings (sticky toffee or Christmas pudding), baked puddings (you’ve probably heard of the Yorkshire), and even sausages (black pudding).
But corn pudding is American through and through, and this week we cooked up our favorite version: a spicy cheddar cornbread pudding, flavored with fresh sweet corn, scallions, and our two favorite cheeses from Cabot Creamery: Seriously Sharp Cheddar and Pepper Jack (though you can also use the Habanero Cheddar if you like things extra spicy!)
This is a sponsored post in collaboration with Cabot Creamery.
Our farmer’s market haul from the weekend, and our favorite Cabot cheeses!
Thai Basil Gimlet
Thai basil adds spicy, anise-like notes to a gimlet. Together with lime, elderflower liqueur, and good quality gin, the Thai basil gimlet is a cool twist on an elegant classic that we can sip while enjoying the color and scents of our summer herb garden.
Salted Chocolate Chip Peanut Butter Cookies
Is it possible for a cookie made without butter or flour to be the most delicious cookie we’ve ever tasted? The answer is a resounding YES. With only 3 essential ingredients: peanut butter, eggs and brown sugar, these cookies are practically a miracle. Crisp on the...
Our Kitchen Renovation
Hello, friends. You might have spotted that we haven't posted for quite a while now — the fact that we still have our Thanksgiving 2019 post on the front page is a constant source of embarrassment to us — so let me explain what's been going on. You'd better sit down,...
Creamy Cheddar Polenta with Sausage and Charred Ramps
Creamy, cheesy Cheddar polenta with charred ramps (wild garlic) and grilled sausages: a dish made for Spring. The sweetness in the corn pairs beautifully with extra-sharp cheddar cheese, and a topping of garlicky grilled ramps is as delicious as it is simple. If ramps...
Sticky Gochujang-Honey Chicken
What happens when you marinate chicken in gochujang (spicy Korean chili paste), honey, ginger and garlic? Deliciousness, that’s what. Sticky Gochujang-Honey Chicken is our newest weeknight favorite: a little sweet, a lot spicy and just plain tasty.
Holiday Recipe Roundup 2019
The holidays wouldn’t be the same without egg nog, baked brie, roast pork, and all the favorite dishes we’ve collected in this recipe roundup!
Chocolate Frangelico Mousse — a Peek from Cork and Knife
Chocolate frangelico mousse is our favorite way to treat our holiday dinner party guests. Light, fluffy chocolate mousse, flavored with nutty Frangelico liquor, and topped with whipped cream, toasted hazelnuts and chocolate flakes? It must be Christmas.
Thanksgiving Recipes Round-Up 2019
Cooking for a big holiday is hard enough without having to search for and keep track of a million dishes. So here are our favorite Thanksgiving recipes.
Stuffing with Apples, Sausage and Fennel
Our Stuffing with Apples, Sausage and Fennel is so good, we make it for Thanksgiving every year. Like a savory bread pudding, it’s moist and flavorful in the middle, with crispy brown sides and top. The flavor combination of rich breakfast sausages, sweet apples and fennel make this the Thanksgiving side dish we just can’t do without.
Perfect Classic Glazed Meatloaf
Classic doesn’t have to mean boring. Perfect meatloaf should be tender, juicy and packed with savory flavor. Extra points if it’s brushed with a sweet/tart glaze. This is a dish that’s equally adept at making your kids jump for joy as your (adult) dinner guests.
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