Skillet cornbread pudding with ham and pepper jack

2

Ingredients

  • 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

Use imperial measurements

Method

How to make Skillet cornbread pudding with ham and pepper jack

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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