Corn Bread Pudding

Ingredients and Weight:

• 1 cup (120g) yellow cornmeal
• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 1 large egg
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) unsalted butter, melted

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Per Serving (1/8 of the recipe): - Calories: 200 - Fat: 9g - Cholesterol: 55mg - Sodium: 240mg - Carbohydrates: 30g - Protein: 4g

Dish Characteristics:

• Moist and fluffy
• Sweet and slightly savory
• Golden brown crust
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This corn bread pudding is delicious! It's so easy to make and has a great flavor."
• "I love the cornmeal texture and the sweetness of the pudding."
• "This dish is a great way to use up leftover cornbread."

Special Precautions and Tips:

• Be sure not to overmix the batter, as this will result in a tough pudding.
• If you don't have buttermilk, you can use sour milk or yogurt as a substitute.
• Serve the corn bread pudding warm with your favorite toppings, such as butter, honey, or fruit compote.