 | | Directions |
- 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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Prep Time: 15 minutes
Cook Time: 1 hour
Container: 8x8 square baking pan
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. |
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