Corn Pudding with Onions and Jalapeños

This is a recent addition to our Thanksgiving table but quickly became a favorite. You can leave out the onions and jalapeños no problem, but we like to add them give this dish a bit of umami with it's mild spicy kick. You can also substitue canned green chiles for the jalapeño if you prefer. 

Ingredients

2 tbsp. butter

1 cup onion, chopped

2 tbsp. jalapeño pepper, finely chopped (optional)

2 15 oz. can creamed corn

2 15 oz. can whole kernel corn, undrained

4 eggs, beaten

2 pkg. dry cornbread mix

1 cup grated cheddar cheese

Directions

1. Preheat oven to 400°F.

2. In a small skillet melt the butter.

3. Add the onion and cook until translucent, about 10 minutes.

4. Season to taste with salt and add the jalepeños.

5. Let cook for two minutes more until fragrant, remove skillet from heat and let cook slightly.

6. In a separate bowl, combine the two corns, eggs and cornbread mix and the onion mixture.

7. Pour into a prepared 9x13 casserole dish and top with cheddar cheese.

8. Bake for 1 hour until knife comes out clean.

Serves 6

Make ahead! This dish can be easily reheated. Make ahead and pop into a warm oven for 10 minutes before serving.

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