Monday, December 2, 2013

Jalapeno Cheddar Cornbread Pudding

 Cornbread is usually a part of our Thanksgiving meal. I am not crazy about dry cornbread.  The solution is this very easy and moist cornbread pudding. Of course I had to jazz it up with plenty of jalapeno, onion and cheddar cheese.  This pudding is a winner and worthy of being made all year around, not just for the Thanksgiving table.

2 box Jiffy Cornbread Mix
3 eggs
1 1/2 cups sour cream
1 (15oz) can whole kernel corn drained
2 cans (15oz) cream style corn
1 stick butter
1 medium onion finely chopped
2-3 jalapenos seeded and finely chopped
red chili flakes to taste (optional)
1 tsp granulated garlic powder
2 cups cheddar cheese (divided)

In a large pan saute onion and jalapeno with butter.  Add red chili flakes and granulated garlic.  Allow mixture to cool for a few minutes.
Next add the cream corned, whole kernel corn and sour cream.  This will cool down the mixture.  When the mixture is a room temperature add eggs and whisk into mixture.

Next add the box cornbread.  Tip: I like to sift this for a smooth batter.  Finish off with 1 cup of shredded cheese into batter.   Mix all ingredients to form a lump free batter.
Spray small baking dishes or a large casserole dish with cooking spray or butter and pour batter.  Bake at 350 degrees for 30 minutes (larger casserole will take longer).  Before dish is completely done, add more cheese to top to bubble and brown. Dish is done when toothpick comes out clean.  Serve hot or warm.  Enjoy. 


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