Corn pudding with ham and cheese in a skillet

Ingredients:

• 2 tbsp (30 g) butter
• 1.5 cups cooked corn, fresh or thawed frozen
• 1 bunch green onions (white and green parts), cut into circles
• 1 stick (170 g) Black Forest ham, cut into cubes (about 1.25 cups)
• 1 clove of garlic, finely chopped
• 1/2 tsp hot red pepper seasoning
• 3 large eggs
• 2 cups of drinking cream 10%
• 110 g semi-hard cheese, cut into cubes
• 1/4 cup chopped basil leaves
• 1 teaspoon coarse table salt
• 1 tbsp. cornbread stuffing, diced
• A pinch of salt

Preparation:

1. Preheat oven to 180°C.
2. Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the corn, onion, ham, garlic, and chili powder. Cook, stirring occasionally, until the onion is soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the cream, cheese, basil, and salt and pepper to taste.
3. Remove the pan from the heat. Stir in the cornbread stuffing and sugar. Pour in the egg mixture and gently stir until evenly distributed. Place the pan in the oven and cook until lightly fluffy and golden. Serve the pudding warm.