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Brennan's Texas Cornbread Pudding®
1/2 cup diced yellow onion
1-1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1-1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced
Preheat oven to 300°F.
Sauté onion and corn in oil on medium-high heat until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, and onion-and-corn mixture in large bowl.
Season with salt and pepper.
Pour mixture in greased 8 inch square pan. Sprinkle top with jalapeño
slices and remaining cheese.
Set pan in water bath and bake for 1 hour or until firm.
1/2 cup diced yellow onion
1-1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1-1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced
Preheat oven to 300°F.
Sauté onion and corn in oil on medium-high heat until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, and onion-and-corn mixture in large bowl.
Season with salt and pepper.
Pour mixture in greased 8 inch square pan. Sprinkle top with jalapeño
slices and remaining cheese.
Set pan in water bath and bake for 1 hour or until firm.
