Celebration Cornbread Pudding

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I love corn bread all by itself. But this recipe is really yummy, especially when served with a nice pork roast and a little gravy on the side. I hope you enjoy it. Prep time does not include the cooling period for the corn bread.

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Steps

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The cornbread can be made several days in advance and kept in an airtight container.

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To make the corn bread: in a bowl , combine the flour , cornmeal , baking powder , and salt.

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In a small bowl , whisk together the milk , egg , and butter.

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Stir the milk mixture into the cornmeal mixture until just combined.

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Pour the batter into a greased 8-inch square baking pan.

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Bake the cornbread in the midle of a preheated 425^f oven 20-25 minutes until a tester comes out clean.

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Let cool in pan for 5 minutes.

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Invert onto a rack.

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Cool completely.

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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.

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Set aside.

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To make the pudding: in a large bowl , whisk together the eggs , milk , cayenne , and salt to taste.

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Add the crumbled corn bread , tomatoes and scallions.

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Combine well.

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Divide the pudding between 2 greased 9-inch round cake pans.

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Let s.

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Ingredients

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all-purpose flour, yellow cornmeal, baking powder, salt, milk, egg, unsalted butter, eggs, cayenne, tomatoes, green onions