Celebration Cornbread Pudding
Ingredients
- For the corn bread ⓘ
- 1 cup all-purpose flour ⓘ
- 1 1/2 cups yellow cornmeal ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 cup milk ⓘ
- 1 large egg ⓘ
- 3 tablespoons unsalted butter, melted and cooled ⓘ
- For the pudding ⓘ
- 4 large eggs ⓘ
- 4 cups milk ⓘ
- 1/2 teaspoon cayenne, to taste ⓘ
- 1 (15 ounce) can tomatoes, drained well, chopped ⓘ
Instructions
- The cornbread can be made several days in advance and kept in an airtight container.
- To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
- In a small bowl, whisk together the milk, egg, and butter.
- Stir the milk mixture into the cornmeal mixture until just combined.
- Pour the batter into a greased 8-inch square baking pan.
- Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
- Let cool in pan for 5 minutes; invert onto a rack; cool completely.
- Crumble the corn bread coarsely into 2 shallow baking pans and toast in the middle of a preheated 325^F oven, stirring occasionally, for 30 to 35 minutes until it is dried and a deep golden color.
- Set aside.
- To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
- Add the crumbled corn bread, tomatoes and scallions.
- Combine well.
- Divide the pudding between 2 greased 9-inch round cake pans.
- Let stand for 15 minutes.
- Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
- Cut into wedges to serve.
Nutrition & Diet Analysis (per serving)
907
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).