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 jalapeńo jack cheese
Salt and pepper to taste
1 jalapeńo, 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 jalapeńo
slices and remaining cheese.

Set pan in water bath and bake for 1 hour or until firm.