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Add a photoServings: 10
Ingredients
- 1 c. All-purpose flour
- 1Â 1/2 c. Yellow cornmeal
- 1 Tbsp. Baking pwdr
- 1 tsp -Salt
- 1 c. Lowfat milk
- 1 lrg Egg
- 3 Tbsp. Unsalted butter, melted and cooled
- 4 lrg Large eggs
- 4 c. Lowfat milk
- 1/2 tsp Cayenne, or possibly to taste
- 14 ounce Can of tomatoes, liquid removed well and minced
- 6 x Scallions, minced fine
Directions
- Make the corn bread: In a bowl, stir together the flour, cornmeal, baking pwdr and salt. In a small bowl, whisk together the lowfat milk, egg and butter and stir the mix into the cornmeal mix, stirring till 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 min, or possibly till a tester comes out clean. Let the corn bread cold in the pan for 5 min, invert it onto a rack, and let it cold 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 min, or possibly till it is dry and deep golden brown.
- The crumbled corn bread may be made 3 days in advance and kept in an airtight container.
- In a large bowl, whisk together the Large eggs, lowfat milk, cayenne and salt to taste, add in the crumbled corn bread, tomatoes and scallions and combine the mix well. Divide the corn bread mix between 2 greased 9-inch round cake pans, let it stand for 15 min and bake the pudding in the middle of a preheated 375 degree F. oven for 40 to 45 min, or possibly till it is golden brown. Cut the pudding into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 10 servings | |
| Calories 257 | |
| Calories from Fat 68 | 26% |
| Total Fat 7.69g | 10% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 497mg | 21% |
| Potassium 328mg | 9% |
| Total Carbs 36.14g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.63g | 5% |
| Protein 10.58g | 17% |
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