Skillet Cornbread Pudding with Ham and Pepper Jack

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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.

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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!

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This is a really great fall meal! I will be making this again soon!

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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.

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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!