In the spirit of the holiday or whatever, please follow below link if you would like a recipe for the most heavenly of cheesy-bready goodness in the form of Seattle restaurant guru Tom Douglas’s Etta’s Cornbread Pudding.
But be forewarned: just looking at the ingredient list will clog at least one (1) artery.
I will be making it for the Tofurky Day festivities tomorrow and while it’s not likely to be quite as transcendent as the stuff at the restaurant, I don't see how anything with that quantity of full-fat dairy products could possibly turn out bad.
(Also…not that I would know anything about this particular part of the country because I certainly wouldn’t be foolish enough to put any personal/distinguishing characteristics out here on this grounds-for-termination blog, but I have heard tell that if you are ever around Seattle way, you really cannot go too wrong with any of Tom Douglas’s places. The shrimpy thing at Lola’s? Nothing bad about that.)
While I do have to work on Black Friday, I will likely be both hungover and carbed-out-sluggish, so either no posts or if there are posts, I’m just going to apologize in advance now for their even more phoning-it-in than usual quality.
Sorry.
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