Cornbread Custard Recipe
This recipe is adapted from when hubby used to work at a well-known creole fine dining place in Houston called Brennan's. They would make more cornbread than they needed, and the leftovers would get turned into this custard on subsequent nights. It's rich and delicious, and you can toss whatever kind of veggies you have in there. It's perfect for getting rid of leftovers, and that's exactly what we did here with some of the leftover fiesta corn from last week's recipe.
You can use whatever type of cheese you want. We didn't have a whole lot on hand, so we chopped up a little bit of single-serving snacking cheese. The smoked cheddar added a really lovely smokiness to the custard, and the whole thing came out delicious. This is a great side dish with Thanksgiving coming up. Make a little extra cornbread and let it get a -little- bit stale (you don't want it completely dried out, but it soaks up the egg mixture a bit better if it's a day or two old.
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It sounds wonderful! I'd put some Hatch green chiles in the mix. 
