Name: Dry Corn Bread for 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

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.