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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

Jalapeño Cheese Cornbread Pudding (+)
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:    Change 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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Jalapeño Cheese Cornbread Pudding

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