Recipes - print - Jalapeno Cheese Cornbread Pudding

Jalapeno Cheese Cornbread Pudding - Recipe

Wonderful side dish for a Mexican buffet or outdoor barbecue. A great alternative to stuffing on Thanksgiving.
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Jalapeno Cheese Cornbread Pudding Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 8x8 square baking pan
Servings: 8
-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.