Skillet Cornbread Pudding with Ham and Pepper Jack

Ingredients

• 6 ounce forest ham diced black chunk ()
• 6 servings pepper black freshly ground
• 0.5 teaspoon chili powder 
• 3 large eggs 
• 0.3 cup basil leaves fresh chopped
• 1.5 cups regular corn fresh frozen thawed cooked
• 1 clove garlic chopped
• 2 cups half-and-half 
• 1 teaspoon kosher salt 
• 4 ounces pepper jack cheese diced
• 1 bunch scallions white green sliced ( and parts)
• 1 cup d cornbread stuffing cubes 
• 1 pinch sugar 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat the oven to 350 degrees F.
2. Melt the butter in a 10-inch cast iron skillet over medium heat.
3. 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.
4. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet.
5. Pour the egg mixture over and stir gently to distribute all the ingredients evenly.
6. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes.
7. Serve warm.