Celebration Cornbread Pudding

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: 2 hrs 25 mins
• Serves: 10

Ingredients

• For the corn bread

• 1  cup all-purpose flour
• 1 1⁄2 cups yellow cornmeal
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  cup milk
• 1  large egg
• 3  tablespoons unsalted butter, melted and cooled

• For the pudding

• 4  large eggs
• 4  cups milk
• 1⁄2 teaspoon cayenne, to taste
• 1 (15 ounce) 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.