Usually I serve with green beans and buttered bread but I had come across a recipe for Jalapeno Cornbread Pudding on the back of a package while looking for my noodles in the pantry and on a whim decided to make it because it sounded good. (Sometimes I think I have cooking ADD!) So I threw that together and was it ever good! Definitely a keeper.
Jalapeno Corn Bread Pudding
(Recipe from back of Flavorite Restaurant Style Cheese & Garlic Crouton package)
Prep Time: 10 Minutes
Bake Time: 50-60 Minutes
4 large eggs
1 cup milk
1 (15 oz) can cream-style corn
2 tbsp chopped jalapenos
1/2 tsp ground cumin
3 cups (1 pkg) Cheese & Garlic Croutons
1 cup shredded cheddar cheese
Preheat oven to 350.
In large mixing bowl, whisk eggs & milk until well combined. Mix in corn and jalapeno peppers and cumin. Fold in croutons and almost all of cheese, reserving a small amount.
Transfer to a 2 quart casserole dish that has been greased with cooking spray.
Bake in a preheated oven for 20 minutes. Stir; continue baking for another 30 minutes.
Sprinkle remaining cheese on top and continue baking until cheese is melted and toothpick inserted in middle comes out clean.