Recipe from Brennan’s, Houston.
1/2 cup diced yellow onion
1 1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1 1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced
Preheat oven to 300 degrees. Sauté onion and corn in oil on medium-high heat until onion is translucent. Combine eggs, cream, cornbread, 1 cup cheese, and onion-and-corn mixture in large bowl. Season with salt and pepper. Pour mixture in 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.