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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:
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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