Savory

4 lg Eggs

1 1/2 c Yellow cornmeal

4 c Milk

1 tb Baking powder

1/2 ts Cayenne; or to taste

1 ts -Salt

14 oz Can of tomatoes; drained

-well and chopped

1 c Milk

1 lg Egg

6 Scallions; chopped fine

3 tb Unsalted butter;

-melted and cooled

Make the corn bread: In a bowl, stir together the flour, cornmeal,

baking powder and salt. In 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. Pour the batter into a greased 8-inch square

baking pan and bake the corn bread in the middle of a preheated 425 degree

20 to 25 minutes, or until a tester comes out clean. Let the

corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it

cool completely. Crumble the corn bread coarse into 2 shallow baking pans

and toast it in the middle of a preheated 325 degree F. oven, stirring

30 to 35 minutes, or until it is dried and deep golden.

The crumbled corn bread may be made 3 days in advance and kept in an

airtight container.

In a large bowl, whisk together the eggs, milk, cayenne and salt to

taste, add the crumbled corn bread, tomatoes and scallions and combine the

2 greased 9-inch round

cake pans, let it stand for 15 minutes and bake the pudding in the middle

375 degree F. oven for 40 to 45 minutes, or until it is

golden. Cut the pudding into wedges.