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Thanksgiving Recipe: Supper’s Pumpkin Cornbread Pudding

Supper's savory pumpkin cornbread pudding is an unexpected twist on traditional stuffing. Photo courtesy: A.Calbeck for GPTMC

Chef Mitch Prensky has been at the forefront of Philadelphia’s local food movement and his restaurant, Supper, is always a locavore favorite. Chef Prensky’s daily travels to his partner farm, Blue Elephant, in Newtown Square provides the inspiration and ingredients for Supper’s seasonal menu. Here, Chef Prensky shares his alternative for traditional cornbread stuffing.

Pumpkin Cornbread Pudding
Chefs Note: This recipe requires that the cornbread soak in the pumpkin custard overnight, be sure to plan accordingly.

1.5 lbs cornbread, cut into cubes
4 eggs plus 6 egg yolks, beaten
2 tablespoons unsalted butter
3 cups heavy cream
1/2 cup pumpkin puree
1/8 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
Zest of 1/2 an orange
Salt and Pepper to taste


  1. Beat eggs with sugar. Add spices, pumpkin puree and heavy cream
  2. Pour custard mixture over cornbread cubes. Refrigerate overnight
  3. Preheat oven to 350 degrees. Butter a 9×13 baking dish and pour in cornbread mixture.
  4. Place baking pan into a large roasting pan and place in oven. Pour boiling water into roasting pan so that it comes halfway up sides of the cornbread baking dish.
  5. Bake 1 ½ hours until puffed in center and when a knife comes clean when inserted into the middle.
  6. Let cool. Cut into squares and serve.

Philly Homegrown tip:
Want Chef Prensky to make your entire Thanksgiving meal? Well, you’re in luck! Supper is accepting reservations for a family style Thanksgiving meal. The restaurant will host three seatings at 2pm, 4:30pm and 7pm. Dinner is $58.00 per person for adults and $29.00 for children under 12. Reservations are required; call 215-592-8180. For more information, visit Supper’s Thanksgiving website

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