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?
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We originally made this using a double boiler but a heavy saucepan will work fine.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.
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
Here's a recipe:
Texas Cornbread Pudding
1/2 cup diced yellow onion
1 1/2 cups fresh cut corn
1 tablespoon vegetable oil
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.
And there's another one from Tom Douglas of Etta's in Seattle here: