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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.