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Savory corn bread pudding
Artist: _
Categories: Bakery, Breads, Cereals, Corn, Pastry, Puddings & Custards, Side-dishes, Vegetables
Yield: 10
Rating: 0
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Ingredients:
1 cupAll-purpose flour
1 1/2 cupYellow cornmeal
1 tbspBaking powder
1 tsp-Salt
1 cupMilk
1 largeEgg
3 tbspUnsalted butter
-melted and cooled
4 largeEggs
4 cupMilk
1/2 tspCayenne, or to taste
14 ozCan of tomatoes, drained
-well and chopped
6 Scallions, chopped fine
Procedures:
1Make the corn bread: in a bowl, stir together the flour, cornmeal, baking powder and salt.
2In a small bowl, whisk together the milk, egg and butter and stir the mixture into the cornmeal mixture, stirring until the batter is just combined.
3Pour the batter into a greased 8-inch square baking pan and bake the corn bread in the middle of a preheated 425 °F.
4Oven for 20 to 25 minutes, or until a tester comes out clean.
5Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.
6Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325 °F.
7Oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
8The crumbled corn bread may be made 3 days in advance and kept in an airtight container.
9In a large bowl, whisk together the eggs, milk, cayenne and salt to taste, add the crumbled corn bread, tomatoes and scallions and combine the mixture well.
10Divide the corn bread mixture between 2 greased 9-inch round cake pans, let it stand for 15 minutes and bake the pudding in the middle of a preheated 375 °F.
11Oven for 40 to 45 minutes, or until it is golden.
12Cut the pudding into wedges
 
 
 
 

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