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Skillet Cornbread Pudding with Ham and Pepper Jack

Food Network Kitchens

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (2)

  • Cook Time:

    35 min

  • Level:

    Easy

  • Yield:

    4 to 6 servings

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Times:

Prep
10 min
Inactive Prep
--
Cook
35 min
Total:
45 min
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Ingredients

  • 2 tablespoons unsalted butter
  • 1 1/2 cups cooked corn, fresh or thawed frozen
  • 1 bunch scallions (white and green parts), sliced
  • 1 (6-ounce) chunk Black Forest ham, diced (about 11⁄4 cups)
  • 1 clove garlic, chopped
  • 1/2 teaspoon chili powder
  • 3 large eggs
  • 2 cups half-and-half
  • 4 ounces pepper jack cheese, diced
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup packaged cornbread stuffing cubes
  • Pinch sugar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste.

Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Skillet Cornbread Pudding with Ham and Pepper Jack
    Cheryl Mountlake Terrace, WA 04-03-2006

    Flag

    You must make this dish!

    Rated: 5 stars out of 5
    I bought the Food Networks Cookbook and when I saw this recipe, I couldn't resist trying it. I was not disappointed. This is... a great change of pace from the normal breakfast rut and a terrific dish for guests.Read more
  • recipe Skillet Cornbread Pudding with Ham and Pepper Jack
    CRAIG White Plains, NY 12-28-2004

    Flag

    Easy with a great down-home flavor

    Rated: 5 stars out of 5
    I have made this recipe several times--for dinner, for breakfast, and, most recently for a work brunch. At the brunch, it... was considered by many there to be their favorite offering! I like its versatility and eas of preparation. It's fun to use the skillet both on the stove and in the oven. It is deceptive in presentation, looking like a standard egg dish, but surprising guests with a serious amount of flavor. Thanks!Read more
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