Title: Savory Corn Bread Pudding
Categories: Bread Side Gourmet
Yield: 10 Servings
| 1 | c | All-purpose flour |
| 1 1/2 | c | Yellow cornmeal |
| 1 | tb | Baking powder |
| 1 | ts | -Salt |
| 1 | c | Milk |
| 1 | lg | Egg |
| 3 | tb | Unsalted butter; melted and cooled |
| 4 | lg | Eggs |
| 4 | c | Milk |
| 1/2 | ts | Cayenne; or to taste |
| 14 | oz | Can of tomatoes; drained well and chopped |
| 6 | | Scallions; chopped fine |
Make the corn bread: In a bowl, stir together the flour, cornmeal,
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
batter is just combined. Pour the batter into a greased 8-inch square
baking pan and bake the corn bread in the middle of a preheated 425 degree
F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the
corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it
cool completely. Crumble the corn bread coarse into 2 shallow baking pans
and toast it in the middle of a preheated 325 degree F. oven, stirring
occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
The crumbled corn bread may be made 3 days in advance and kept in an
airtight container.
In a large bowl, whisk together the eggs, milk, cayenne and salt to
taste, add the crumbled corn bread, tomatoes and scallions and combine the
mixture well. Divide the corn bread mixture between 2 greased 9-inch round
cake pans, let it stand for 15 minutes and bake the pudding in the middle
of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is
golden. Cut the pudding into wedges.
From: Gourmet - January 1992