For the cornbread:
1 1/3 cups butter
1 cups white sugar
6 eggs large
2 3/4 cups buttermilk
1 tablespoons baking soda
2 3/4 cups cornmeal
2 3/4 cups all-purpose flour
1 tablespoon salt
Preheat oven to 375, oil a half-size sheet pan with parchment paper on the bottom cut to fit.
Melt butter in large skillet; remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and very few lumps remain. Pour batter into prepared pan. Bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
This step can be done a day ahead.
For the pudding garnish:
2 Spanish onions peeled and diced
2 cups of cleaned chanterelle mushrooms (can sub any mushroom if chanterelles unavailable)
2 branches of celery diced
5 garlic cloves
1 teaspoon chili flake
1 small sugar pumpkin roasted and broken into one to two inch pieces
1/4 cup picked fresh sage leaves
1/4 cup Parmesan cheese
Season with salt, chili flake, and pepper to taste the garlic, celery, and onion. Then sweat in olive oil until translucent.
Add the cleaned chanterelles and turn up the heat; cook mushrooms until soft and add sage. Let cool on plate and add roasted pumpkin.
Custard mix:
9 whole large eggs
1 cup buttermilk
3 cups heavy cream
Blend all this together and season to taste with salt and pepper. This is important. All the elements will be put together and baked, and the seasoning will be finished at this point.
Assembly:
Break up the cooled cornbread into three-inch or so rough pieces, not too much at this point. Add the garnish with the Parmesan and fold together, trying not to break up the cornbread too much. Add the custard mix and fold together, and put into a large oiled and parchment-paper-lined casserole dish. Tap lightly to settle the ingredients together. Leave for the custard mix to soak into the cornbread for three hours. Cover with parchment paper and then wrap with aluminum foil. Bake at 300 degrees for one hour and twenty minutes or until a thermometer reads from center 180 degrees. Let cool completely; overnight is best. Turn out cornbread pudding onto cutting board and slice to appropriate serving pieces, and sauté in a little butter until golden and warmed through and serve.
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