Jalapeno Cornbread Pudding
1 Tbsp vegetable oil
1/2 C diced yellow onions
1 1/2 C fresh kernels of corn (about 3 to 4 ears)
4 large eggs, lightly beaten
2 C heavy whipping cream
4 C cornbread, crumbled
8 oz Jalapeno Jack cheese, shredded and divided (1 C and 1 C) You can add more if you're like me and love melty cheesey goodness.
dash of salt
freshly ground black pepper
1 to 2 fresh jalapenos, seeded and thinly sliced*
2 to 3 roasted red peppers, thinly sliced

Preheat oven to 300 degrees.
Grease and 8 inch square pan.
Heat oil in a large skillet. Add onions and corn, saute until onions are translucent. Remove from heat. Stir in eggs, cream, cornbread and 1 C cheese. Season to taste with salt and pepper. Pour pudding into pan. Sprinkle with remaining cheese and top with jalapeno and red pepper slices.
Place pan in a water bath and bake 1 hour or until firm.

*If you have never seeded and sliced fresh jalapenos before, I suggest gloves and WASH those hands VERY VERY well and very carefully before going to the bathroom touching your eyes. Trust me. Should you not do this... buttermilk works well to soothe the burning sensation.