This recipe is used to prepare Mexican Corn-Bread Pudding.
Ingredients
3 tablespoons unsalted butter
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg
Preparation
Step 1
Preheat oven to 425°F and grease an 8-inch square baking pan.
Step 2
Melt butter and cool. Into a bowl sift together cornmeal, flour, baking powder, and salt. In a small bowl whisk together butter, milk, and egg, and stir into cornmeal mixture until just combined.
Step 3
Pour batter into baking pan and bake in middle of oven until pale golden and a tester comes out clean, about 20 minutes. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.
