Thursday, May 8, 2008

Jalapeno cornbread pudding is zesty brunch dish

Okay, we admit it. We have a sweet tooth. We can leave the main course to another cook, and just focus on dessert. We’re not too picky when it comes to dessert ingredients either. And while we jump at the first chance to add chocolate, other ingredients beckon – apples and cinnamon, fresh strawberries, cream cheese, pears, blueberries, brandy – well the possibilities are endless when it comes to great dessert ingredients.

But, oh no, I’ve done it again. Gotten sidetracked by the dessert tray.

Today’s post is about a hearty bread pudding. Honest. And to prove it, here’s a recipe for a wonderful bread pudding that’s made with cornbread and enhanced with the addition of sweet onions, jalapeno jack cheese, and also fresh or frozen corn. For those who like a little zip in their bread pudding, this dish should hit the spot.


1/2 cup chopped sweet onion
1-1/4 cups fresh cut corn (or frozen, thawed)
1 tablespoon olive oil
4 eggs, slightly beaten
2 cups half & half
6 cups crumbled cornbread
1-1/2 cups shredded jalapeno jack cheese, divided (1 cup, and 1/2 cup)
Salt and pepper to taste
1 jalapeno pepper, sliced (optional)

Saute onion and corn in oil until onion is translucent. In large bowl, combine eggs, half & half, cornbread, 1 cup cheese, salt and pepper. Pour mixture into greased 8- or 9-inch square pan. Sprinkle top with remaining cheese and jalapeno pepper slices if using. Let stand about 20 minutes.
Set pan in larger pan filled halfway up with hot water; bake in preheated 325-degree oven 50-60 minutes or until pudding is firm and browned on top. Serves 6 to 8.

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