Brennan's Texas Cornbread Pudding recipe

1/2 cup diced yellow onion
1 1/2 cups fresh cut corn
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread
1 1/2 cup shredded jalapeño jack cheese
1 jalapeño sliced (more depending on taste)
Salt and pepper to taste

Heat oven to 300 degrees F.

Sauté 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 jalapeño slices and remaining cheese. Set pan in water bath and bake for 1 hour or until firm.