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Jalapeño Cheese Cornbread Pudding Recipe

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Wonderful side dish for a Mexican buffet or outdoor barbecue. A great alternative to stuffing on Thanksgiving.

Jalapeño Cheese Cornbread Pudding Recipe (+)

Directions

Preheat oven to 300°
Grease an 8 inch square pan
Heat oil in a large skillet.
Add onions and corn to skillet.
Sauté 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 jalapeños.
Place pan in a water bath.
Bake approximately 1 hour or until firm.
Cut into squares and serve.

Container: 8x8 square baking pan

Prep Time: 15 minutes

Cook Time: 1 hour

Serving Description: one 2x2 square

Servings: 8

Enter desired servings:

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 jalapeño jack cheese, shredded, approximately 2 cups
		salt and pepper to taste
-		1 fresh jalapeño, seeded, thinly sliced or chopped. More if desired.

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