Corn on the Cobb Pudding

Name: Corn on the Cobb Pudding
Ingredients: 2 tablespoons butter; 1 12 cups onions (chopped); 4 green onions (thinly sliced); 2 jalapeno peppers (seeded and finely chopped); 3 cups kernel corn (fresh or frozen); 24 slices French bread (1/4 inch thick); 4 eggs (slightly beaten); 2 cups skim milk; fresh herb, green onion curls, red pepper strips (optional)

9 ingredients

9 steps

Ingredients

2 tablespoons butter
1 12 cups onions (chopped)
4 green onions (thinly sliced)
2 jalapeno peppers (seeded and finely chopped)
3 cups kernel corn (fresh or frozen)
24 slices French bread (1/4 inch thick)
4 eggs (slightly beaten)
2 cups skim milk
fresh herb, green onion curls, red pepper strips (optional)

Directions

1

In medium skillet heat butter,add onions,green onions,jalapeno peppers and cook until tender,3-4 minutes.
2

Stir in corn, cook until heated through.
3

Layer 12 slices bread on bottom of a lightly greased baking dish.
4

Top with corn mixture.
5

Place remaining bread slices on top.
6

Combine eggs and milk in bowl and carefully pour over layers.
7

Cover and chill for at least 2 hours, up to 24 hours.
8

Bake uncovered in a 350* oven about 45 minutes or until lightly browned and set.
9

Garnish with herb sprigs, curled green onions and red peppers if desired.