A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Brennan's Texas Cornbread Pudding
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- #92068
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup diced yellow onion
1 1/2 cup fresh cut corn
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread
1 1/2 cup shredded jalapeno jack cheese, divided
1 jalapeno, sliced (more depending on taste)
salt and pepper, to taste
directions
Preheat oven to 300 degrees F.
Saute onion and corn in oil until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, and onion-corn mixture in a large bowl. Season with salt and pepper.
Pour mixture into greased 8-inch square pan. Sprinkle top with jalapeno slices and remaining cheese. Set pan in water bath and bake for 1 hour or until firm.
added by
99bottlesofbeer
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
June 11, 2009
LOVED IT! Never had it at the resturant so can't compar it but that being said I loved it.