Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Sweet Corn Bread Pudding with Buttermilk Sorbet and Blueberries

Sweet Corn Bread Pudding with Buttermilk Sorbet and Blueberries by Angela Pinkerton.

"Angela Pinkerton, Pastry Chef, Craftsman & Wolves in San Francisco, CA, shares her Sweet Corn Bread Pudding with Buttermilk Sorbet and Blueberries recipe in the Dessert Trio column."


In's latest issue, the Dessert Trio column features three different dessert perspectives on corn, from three top pastry chefs, François Payard, Michael Laiskonis and Angela Pinkerton. Click the following to see recipes and notes by:
François Payard | Michael Laiskonis


Notes: One of my favorite things in the summer time when I was growing up in Ohio, was buttery, salty, fresh-roasted corn on the cob. I wanted to make a dessert that really captured that flavor – it was luxurious, but balanced and light at the same time. In this dish, you get the full corn flavor from the sabayon, and fun textures and silky smooth cool cream from the cornbread bread pudding. It’s rich, it’s creamy, but then the dish is counter-balanced with tart buttermilk sorbet and sweet blueberries.

Yield: 12 servings

Corn Cake:

  • 6.4 oz/182 g corn flour (preferably Pignulet Corn Flour – Polenta Integrale from Primizie)
  • 4 oz/114 g all-purpose flour
  • 8 oz/225 g granulated sugar
  • 0.35 oz/10 g sea salt
  • 0.5 oz/15 g baking powder
  • 1.5 oz/45 g eggs
  • 8.18 oz/232 g milk
  • 1.76 oz/50 g browned butter

This can all be done by hand: Combine dry ingredients. Stir in eggs and milk. Fold in melted brown butter. Pour batter into a parchment lined quartersheet pan. Bake at 350°F until evenly golden on top. Cool completely. Break into pieces the size of a quarter and dehydrate until crispy and dry.

Bread Pudding Custard Base:

  • 17.6 oz/500 g half-and-half
  • 3 oz/85 g granulated sugar
  • 3.2 oz/92 g eggs
  • 3.5 oz/102  g egg yolks
  • 1 tsp sea salt
  • 1 vanilla bean, scraped

Combine ingredients with a hand blender. Strain, reserve.

Corn Bread Pudding:

  • 7 oz/200 g dried Corn Cake pieces
  • Custard Base, as needed
  • Brown butter, as needed

1. Spray a quarter sheet pan with non-stick cooking spray, and line with parchment. Evenly cover with dried Corn Cake pieces. Pour custard base over cake. Let rest 15 minutes to fully hydrate cake. Refill. Place in 275°F oven in water bath and bake until knife comes out clean.

2. Brush gently with brown butter. Cool completely and cut. Alternately, assemble bread pudding in a Silform mold and steam at 200°F until set. Freeze just enough to remove from mold, brush with hot melted brown butter. Reserve.

Warm Corn Sabayon:

  • 0.035 oz/1 g xanthan gum
  • 1.62 oz/46 g granulated sugar, divided
  • 4 oz/113 g eggs
  • 1 oz/30 g egg whites
  • 3.5 oz/100 g Corn Bread Pudding
  • 0.035 oz/1 g granulated sugar
  • 5.3 oz/150 g unsalted butter, melted
  • 1.76 oz/50 g browned butter, melted
  • 0.28 oz/8 g sea salt

1. Mix the xanthan gum with 0.035 oz/1 g of the sugar to break up. Whip eggs, whites, corn pudding and xanthan until light and fluffy. Sprinkle in remaining 1.5 oz/45 g sugar. Heat butters until hot and drizzle into egg mixture slowly. Whip until cool.

2. To serve, heat over a low temperature water bath just to loosen up mixture and fill foaming canister 2/3’s full. Charge with two NO2 cartridges. Heat in water bath at 82°F for a minimum of 1 hour – this will gently cook the sabayon. Serve hot by dispersing from canister, as needed.

Buttermilk Sorbet

  • 5.3 oz/150 g granulated sugar
  • 7 oz/200 g glucose powder
  • 0.14 oz/4 g sorbet stabilizer
  • 13.12 oz/372 g water
  • 16.8 oz/477 g buttermilk
  • 2.8 oz/80 g milk
  • Fresh lemon juice, to taste
  • 1-2 tsp sea salt

1. Combine sugar, glucose powder and stabilizer; place in rondeau. Add water and mix well. Bring to just a boil, making sure all ingredients are full dissolved. Chill over ice bath until cold.

2. Add milks, juice and salt. Blend with hand blender and strain through chinois. Freeze in ice cream machine. Reserve in freezer until ready to serve.

Glazed Blueberries:

  • 1.76 oz/50 g water    
  • 1.76 oz/50 g granulated sugar
  • 7 oz/200 g blueberries
  • 0.1 oz/3 g lime juice
  • Zest of 1 lime

Combine water and sugar and bring to a boil. Reduce until syrupy, add blueberries and sauté over high heat until juices thicken again into a syrup and are still whole berries. Add lime juice and pour out onto a cool pan. Add lime zest.

Toasted Corn Cake:

  • Clarified butter, as needed
  • Corncake pieces
  • Granulated sugar, as needed

1. Melt some clarified butter in a skillet and lightly fry the corn bread pieces in the butter just until crispy and lightly brown on the outside. Place on paper towel to cool.

2. Once fully cooled, toss in sugar to coat and place in a 315°F oven until crispy and browned, about 5 - 7 minutes.


  • Lime zest
  • Maldon salt

Disperse the Warm Corn Sabayon on to the center of a warm plate. Place the room temperature Corn Bread Pudding in the center of the corn sabayon. Garnish around the outer edge of the sabayon with the Glazed Blueberries, Toasted Corn Cake, fresh lime zest and Maldon salt. Place a quenelle of Buttermilk Sorbet onto the top of the bread pudding and serve immediately.

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