Jalapeno Cheese Cornbread Pudding Prep Time: 15 minutes Cook Time: 1 hour Servings: 8 Ingredients - 1 tablespoon vegetable oil - 1/2 cup diced yellow onion - 4 ears of fresh sweet corn, kernels removed - 4 large eggs - slightly beaten - 2 cups heavy cream - 4 cups cornbread, crumbled - 8 ounces jalapeno jack cheese, shredded, approximately 2 cups - salt and pepper to taste - 1 fresh jalapeno, seeded, thinly sliced or chopped. More if desired.    Wonderful side dish for a Mexican buffet or outdoor barbecue. A great alternative to stuffing on Thanksgiving.   Directions Preheat oven to 300 degrees F.	1

	Grease an 8 inch square pan Heat oil in a large skillet. Add onions and corn to skillet. Saute until the onions are translucent, approximately 8-10 minutes. Stir in eggs, cream, cornbread and one cup of the cheese. Season with salt and pepper. Sprinkle with remaining cheese and top with diced or sliced jalapenos. Place pan in a water bath. Bake approximately 1 hour or until firm. Cut into squares and serve.	2