Skillet cornbread pudding with ham and pepper jack

  • Preparation Time10 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
30g unsalted butter
250g cooked corn, fresh or thawed frozen
1 bunch spring onions (white and green parts), sliced
1 (180g) chunk ham, diced
1 clove garlic, chopped
0.5 tsp chilli powder
3 large eggs
500ml single cream
120g pepper jack cheese, diced
1.5 tbsp chopped fresh basil leaves
1 tsp salt
Freshly ground black pepper
50g packaged cornbread stuffing cubes
Pinch granulated sugar
1) Preheat the oven to 180C/Gas 4. Melt the butter in a 25-cm cast iron skillet over medium heat. Add the corn, spring onion, ham, garlic and chili powder. Cook, stirring occasionally, until the spring onions are soft, about 3 minutes.

2) Meanwhile, lightly beat the eggs in a large bowl and stir in the cream, cheese, basil, salt, and pepper, to taste.

3) 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.

4) Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

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