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

　　

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.