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We'd all but pushed aside thoughts of Thanksgiving stuffing when The Grocery's chef-owner Kevin Johnson reminded us that the traditional corn bread version is a versatile vehicle for showcasing seasonal ingredients--and far too good to eat just once a year. At his Charleston, South Carolina, restaurant, Johnson roasts peak-season spring onions to capture their inherent sweetness, then combines them with corn bread, parsley and a nutty Swiss-style cheese in this savory bread pudding. Forget potatoes: This Southern-inspired recipe will be our starchy side dish of choice until spring onions disappear.
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