Savory Corn Bread Pudding

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Servings: 10 Difficulty: Advanced
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A hearty, custardy dish featuring toasted cornbread cubes mixed with tomatoes and scallions.
Savory Corn Bread Pudding recipe image
Savory Corn Bread Pudding recipe image
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Savory Corn Bread Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 690.8

Description

This savory corn bread pudding is a comforting, rustic dish that transforms simple cornbread into a rich, custardy meal. The process begins with baking a fresh, slightly sweet cornbread, which is then crumbled and toasted to create a deep golden, crunchy texture. These toasted crumbs are then combined with a savory custard made from eggs and milk, along with fresh chopped tomatoes and sharp scallions. The result is a harmonious blend of textures and flavorsthe crunch of the toasted bread against the soft, creamy custard, brightened by the acidity of the tomatoes and the bite of the green onions. It makes for an excellent vegetarian main course or a substantial side dish at potlucks and family dinners. The dish offers a warm, home-style appeal that is both satisfying and easy to prepare with pantry staples.

Ingredients

Directions

  1. Preheat the oven to 425F (220C).
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  3. In a small bowl, whisk together the milk, egg, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Pour the batter into a greased 8-inch square baking pan.
  6. Bake the cornbread for 20 to 25 minutes, or until a tester comes out clean.
  7. Let the cornbread cool in the pan for 5 minutes, then invert onto a rack to cool completely.
  8. Crumble the cooled cornbread into coarse pieces.
  9. Spread the crumbled cornbread onto two shallow baking pans.
  10. Reduce oven temperature to 325F (165C) and toast the cornbread crumbs, stirring occasionally, for 30 to 35 minutes until dried and deep golden.
  11. In a large bowl, whisk together the 4 eggs, 4 cups milk, cayenne, and salt to taste.
  12. Add the toasted cornbread crumbs, chopped tomatoes, and chopped scallions to the custard mixture.
  13. Stir well to combine all ingredients evenly.
  14. Divide the mixture between two greased 9-inch round cake pans.
  15. Let the mixture stand for 15 minutes to allow the bread to absorb the custard.
  16. Increase oven temperature to 375F (190C).
  17. Bake the pudding for 40 to 45 minutes, or until golden and set.
  18. Allow to cool slightly before cutting into wedges and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 690.8kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 7.9g40%
Cholesterol 118.6mg40%
Sodium 5470.8mg228%
Total Carbohydrate 117.4g40%
Dietary Fiber 8.2g33%
Sugars 5.6g
Protein 18.7g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The toasted cornbread crumbs can be prepared up to 3 days in advance. Store them in an airtight container at room temperature until ready to use.

Ensure the canned tomatoes are drained very well to prevent the pudding from becoming too watery.

For a spicier kick, increase the cayenne pepper to taste.

Keywords: cornbread, pudding, savory, vegetarian, custard, cornmeal, tomatoes, scallions, eggs, baking, comfort food, side dish, main course, toasted, homemade, rustic, hearty, meal
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