Photo: Skillet Cornbread Pudding with Ham and Pepper Jack Recipe
Why save bread pudding for dessert when it's great dressed for dinner? Our skillet cornbread pudding jacks up this comfy classic with ease.
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.
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By mira_giovanni
on November 05, 2012
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I was looking for a recipe to use up some leftover cornbread stuffing when I came across this. It sounded interesting so we tried it. My husband and I both loved this recipe.
I did make a few changes for convience and health. First I only used 1 T of butter and I used fat-free half-and-half. Also, I used standard yellow onions, I just sauted them for an extra few minutes before adding the corn, ham, garlic and chili powder. No fresh basil on hand so used about 1 T of dried.
There were a few spicy bites from the cheese so next time I will make sure t dice the cheese smaller or maybe shred it to distribute better.
Served leftovers with salad greens and tomatoes, equally awesome and satisfying.
By epoling
Seattle, WA
on April 10, 2012
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This is an excellent dish. I used leftovers from a large ham we bought, which worked very well. I missed buying pepperjack and substituted white cheddar. Yummy!
By becky5587
Philadephia, Pa
on October 22, 2011
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This is a really great fall meal! I will be making this again soon!
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