A couple of months ago, we moved to the South (to Florida!) so I wanted to pay tribute to that for our Thanksgiving dinner this year. I made a tropical cranberry sauce and of course a turkey (using a cheese cloth wrap that made it taste diving)! We had a bunch of greens (like these and these). We made the carrots sweet and the sweet potatoes personal sized. And instead of making our typical corn pudding and corn muffins, I decided to change it up and combine the two into a custard stuffing.
You guys… it’s beyond amazing! BEYOND! I’m never going back because this was such a hit at Thanksgiving this year (even though we ate in the dark thanks to a blackout!). This would be the perfect side to any brunch or holiday meal. I kid you not, it’s so so so so good!
Cornbread Brioche Custard Stuffing
Ingredients
- 4 tablespoons unsalted butter, plus more for the dish
- 2 poblano chili peppers, seeded and chopped
- 1 red bell pepper, chopped
- 4 scallions, sliced (white and green parts separated)
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 6 large eggs
- 2 1/2 cups low-sodium chicken broth
- 1 1/2 cups half-and-half
- 1 15-ounce can creamed corn
- 6 cups stale 3/4-inch cornbread cubes (about 1 pound)
- 6 cups stale 3/4-inch brioche cubes (about 12 ounces)
- 2 1/2 cups shredded Colby jack cheese
Directions
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving. Enjoy!
