Cheddar Jalapeno Cornbread Pudding

2 servings

¼9x13 inch or 2 - 8x8 inch pans of homemade, store bough or leftover cornbreadapproximately 8 cups crumbled

¼ Tablespoonvegetable oil

¼ mediumjalapenoseeded and diced

⅕ mediumwhite oniondiced

½ cupsshredded sharp white cheddar cheese

¼ cupbuttermilk

¼ cupheavy cream

½ largewhole eggs

⅕ teaspoonkosher salt

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Preheat the oven to 375˚ and grease a 9x13" baking pan with butter or baking spray.
Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish.
Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions. Cook for about 5 minutes, stirring occasionally, until softened.
Sprinkle the cooked jalapeños and onions evenly over the crumbled cornbread and then top with shredded cheddar cheese. Using a large spoon or hands, gently toss the ingredients together.
In a small mixing bowl, combine the buttermilk, heavy cream, eggs, and salt. Whisk to break up the eggs and combine all of the ingredients.
Pour the liquid over the top of the cornbread mixture and using hands or the back of a large spoon, gently press down on the cornbread so it's all moistened and absorbs the liquid.
Bake the cornbread pudding in the preheated oven for 30-35 minutes until golden brown and no longer jiggly in the middle.