Celebration Cornbread Pudding

Submitted by Normaone

"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."

 

• Ready In: 2hrs 25mins
• Ingredients: 12
• Serves: 10

ingredients

• For the corn bread

• 236.59 ml all-purpose flour
• 354.88 ml yellow cornmeal
• 14.79 ml baking powder
• 4.92 ml salt
• 236.59 ml milk
• 1 large egg
• 44.37 ml unsalted butter, melted and cooled

• For the pudding

• 4 large eggs
• 946.36 ml milk
• 2.46 ml cayenne, to taste
• 425.24 g can tomatoes, drained well, chopped
• 6 green onions, finely chopped

directions

1. The cornbread can be made several days in advance and kept in an airtight container.
2. To make the corn bread: In a bowl, combine the flour, cornmeal, baking powder, and salt.
3. In a small bowl, whisk together the milk, egg, and butter.
4. Stir the milk mixture into the cornmeal mixture until just combined.
5. Pour the batter into a greased 8-inch square baking pan.
6. Bake the cornbread in the midle of a preheated 425^F oven 20-25 minutes until a tester comes out clean.
7. Let cool in pan for 5 minutes; invert onto a rack; cool completely.
8. 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.
9. Set aside.
10. To make the pudding: In a large bowl, whisk together the eggs, milk, cayenne, and salt to taste.
11. Add the crumbled corn bread, tomatoes and scallions.
12. Combine well.
13. Divide the pudding between 2 greased 9-inch round cake pans.
14. Let stand for 15 minutes.
15. Bake in the middle of a preheated 375^f oven for 40-45 minutes until golden.
16. Cut into wedges to serve.

Reviews

[Tornado Ali]

This recipe is a solid base for cornbread pudding - a bit bland, but with the addition of some garlic salt and fresh cracked pepper, it'd be a total winner! I halved the recipe, used leftover cornbread from a few nights ago, and added 1/2 can of diced chilies and a whole lot of shredded cheese on top. Oooh, maybe some extra-sharp cheddar cheese mixed into the mixture would give it some flavor, also. (To be fair, I used less cayenne because I am not a fan of HOT...)