Ingredients
For the cornbread
1 cup flour
1 ½ cups yellow cornmeal
1-Tablespoon double acting baking powder
1-teaspoon salt
1 cup milk
1 egg
3 Tablespoon unsalted butter, melted and cooled.
For the pudding:
4 large eggs
4 cups milk
1 Tablespoon Cayenne
14 oz can tomatoes, drained and chopped
6 scallions, chopped fine
Preparation
Make Cornbread. Combine ingredients and bake in greased pan 425 for 20 to 25 minutes. Cool, crumble, and toast. Make pudding. COmbine ingredients. Divide cornbread in two 8 inch greased pans. COver with pudding. Let stand 15 mijutes. Bake in 375 degree oven 40 to 45 minutes
