Jalapeno 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.
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Servings:
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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.
Container: 8x8 square baking pan
Directions
PREP
15 mins
COOK
1 hr
READY IN
1.25 hrs
  • Preheat oven to 300 degrees F.
  • 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.
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