Skillet Corn Pudding Recipes

SKILLET CORN PUDDING

Steps:

• Preheat oven 350 F.
• Beat eggs and set bowl aside.
• In a 12" cast iron skillet, melt butter, stiring until lightly browned.
• Combine flour, sugar, salt and baking powder and stir into melted butter.
• Continue stiring for 1 minute.
• Stir in creamed corn, followed by evaporated milk.
• Quickly stir in the beaten eggs and combine into corn mixture.
• Place skillet in preheated oven for 25-30 minutes.
• ** 1/2 tsp chili powder or paprika can be added to the flour mixture for variety, with 1/2 tsp dried parsley or.
• **1/2 cup shredded sharp cheddar cheese can be sprinkled on top for the last 7 minutes of baking.

CORN PUDDING {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.
• Whisk together the eggs and the sugar and then add in the sour cream, creamed corn and butter, stirring between each addition. Whisk together the dry ingredients and then add to the corn mixture. Stir until well combined.
• Pour into the prepared pan and bake for 45-55 minutes, depending on your pan. When the pudding is golden brown and slightly firm to the touch, it is done.
• Let cool at least ten minutes before serving. Scoop with a spoon or slice into squares to serve. Enjoy!

SKILLET CORNBREAD PUDDING WITH HAM AND PEPPER JACK

Steps:

• 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.