Celebration Cornbread Pudding

Recipe by Normaone
READY IN: 2hrs 25mins




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