Ingredients Jump to Instructions ↓

  1. 1 c All-purpose flour

  2. 4 lg Eggs

  3. 1 1/2 c Yellow cornmeal

  4. 4 c Milk

  5. 1 tb Baking powder

  6. 1/2 ts Cayenne; or to taste

  7. 1 ts -Salt

  8. 14 oz Can of tomatoes; drained

  9. -well and chopped

  10. 1 c Milk

  11. 1 lg Egg

  12. 6 Scallions; chopped fine

  13. 3 tb Unsalted butter;

  14. -melted and cooled

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

  16. 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

  17. batter is just combined. Pour the batter into a greased 8-inch square

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

  19. 20 to 25 minutes, or until a tester comes out clean. Let the

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

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

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

  23. 30 to 35 minutes, or until it is dried and deep golden.

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

  25. airtight container.

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

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

  28. 2 greased 9-inch round

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

  30. 375 degree F. oven for 40 to 45 minutes, or until it is

  31. golden. Cut the pudding into wedges.


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