Why save bread pudding for dessert when it’s great dressed for dinner? Our skillet cornbread pudding jacks up this comfy classic with ease.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 537 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 211 mg |
| Sodium | 1432 mg |
| Serving Size | 1 of 6 servings |
| Calories | 537 |
| Total Fat | 35 g |
| Saturated Fat | 17 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 30 g |
| Cholesterol | 211 mg |
| Sodium | 1432 mg |
Reviews
Happy I made this cornbread pudding and it is so good! Great way to use up corn stuffing mix it was a very pleasant surprise since this the first time I have made corn pudding.
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.
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.
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!
This is a really great fall meal! I will be making this again soon!
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.
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!