Ingredients:
1 cup all-purpose flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large eggs
3 tablespoons unsalted butter, melted and cooled
4 large eggs
4 cups milk
1/2 teaspoon cayenne, to taste
1 (15 ounce) cans tomatoes, drained well, chopped
6 green onions, finely chopped
Directions:
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.
Servings: 10
Time preparation: 25 min.
Time total: 145 min.