Celebration Cornbread Pudding

• 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

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.

corn bread, flour, yellow cornmeal, baking powder, salt, milk, egg, unsalted butter, pudding, eggs, milk, cayenne, tomatoes, green onions

Taken from www.food.com/recipe/celebration-cornbread-pudding-56330 (may not work)