Featherbed Eggs

Step 1: To make the cornbread: preheat oven to 400 degrees F.

Step 2: Line rimmed baking sheet with parchment paper and spray the paper with cooking spray.

Step 3: In a bowl whisk together the dry ingredients (cornmeal - cayenne). In another bowl whisk milk and eggs together and then whisk the milk/egg mixture into the dry ingredients until combined.

Step 4: Pour batter into prepared sheet, spreading to cover the entire baking sheet. Bake for 15-20 minutes or until lightly browned and cornbread started to pull away from sides. Let cornbread cool in sheet on wire rack for 10 minutes.

Step 5: To make the custard: spray a 11 x 9 inch baking dish with cooking spray. Tear the cornbread into 1 inch pieces and place in cooking dish. Pour 1 1/2 cups cheddar and the scallions over the bread; toss. In a bowl whisk together the wet ingredients (milk -eggs plus salt). Pour custard over the bread mixture and then top with 1 cup cheddar. Cover with plastic wrap. Weigh down with filled plastic bags (these can be filled with rice or sugar) and refrigerate for at least 6 hours or up to 24 hours.

Step 6: Preheat oven to 325 degrees F. Remove weighted bags and discard plastic. Bake for 50-60 minutes or until lightly browned. Let rest 15 minutes. Serve with hot sauce.