Cornbread Pudding Recipe?

I am looking for a recipe for a bread pudding made with cornbread to make for Thanksgiving, instead of our usual challah stuffing. I would like to use jalapeno peppers, fresh corn, and cheese. I imagine it would use eggs and milk as well. Does this sound good?

Here's a recipe:

Texas Cornbread Pudding

1/2 cup diced yellow onion
1 1/2 cups fresh cut corn
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread
1 1/2 cups shredded jalapeño jack cheese
salt and pepper to taste
1 jalapeño, sliced

Preheat oven to 300 degrees. 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.

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And there's another one from Tom Douglas of Etta's in Seattle here:

Link: http://www.januarymagazine.com/profil...

Below is a link to a Dallas News article that is a Tex-mex Thankgiving Menu that includes a cornbread dressing that includes the ingrediants you mention. I've done something similar in the past and it was quite popular.

5 cups crumbled corn bread
1 (15-ounce) can creamed corn
¾ cup diced onion
¾ cup diced red bell pepper
1 (4-ounce) can diced green chiles
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
½ teaspoon ancho chile powder

Link: http://www.dallasnews.com/sharedconte...

Do you mean like a spoon bread? Try this:

4 C. milk
2 C. fresh tender corn kernels
1 C. Stoneground cornmeal
1 tsp. salt
1/2 C. butter
3 egg yolks, beaten
dash cayenne pepper
3 egg whites stiffly beaten

We originally made this using a double boiler but a heavy saucepan will work fine.

2 C. of milk into the sauce pan and bring to a boil, slowly. Add the corn, since it is out of season I'd use frozen supersweet. Bring the milk back to a boil. Combine the corn meal with the salt and slowly stir into the milk. Stir constantly until the mixture thickens. Remove from the heat and add the remaing 2 C. of milk and the butter. Beat well. Beat in the egg yolks and cayenne, if you wanted to add cheese do it now, probably someting sharp and about 1 cup of it grated. Beat the egg whites with a pinch of cream of tartar until stiff and fold in. Pour into a large well greased casserole and bake about an hour at 350 F. Serve at once.

I was actually thinking of a bread puddingish type of dish, with homemade cornbread as the base.