Cornbread Pudding

Summer is corn season, especially in our little burg. The small city right next door to us hosts a CornFest each year. While just eating the corn right off the cob is always fun, so it adding it to various recipes. My favorite is adding it to meatloaf and cornbread, but looking around for something different I came upon this recipe.

As always I changed the recipe to my liking. For example adding a little sugar did the trick after my husband said it was missing something. And my son suggests that you don't put ketchup over the it.

Ingredients:
3 medium sized corn on the cobs
2 tablespoons unsalted butter
3 scallions, sliced
½ pound of Black Forest ham, diced
2 tablespoons chopped garlic
1 teaspoon chili powder
3 eggs
2 cups half-and-half
½ cup shredded pepper jack cheese
1/4 cup chopped fresh basil leaves
1 teaspoon Mrs. Dash
1 cup packaged cornbread stuffing cubes
1 tablespoon sugar


Directions:
Preheat the oven to 350 degrees F.
Husk and boil corn for 10 minutes. Place cooked corn in cold water and cool off. When cool enough to handle use a sharp knife to remove corn from cobs.

Melt the butter into a frying pan over medium heat. Saute  corn, scallions, ham, garlic, and chili powder for about three minutes or until scallions are soft.

Beat the eggs in a large bowl, then stir in the half-and-half, cheese, basil and Mrs. Dash.

Place corn and ham mixture in a 13 inch x 9 inch glass oven safe pan. Stir the cornbread stuffing mix and sugar in with the corn and ham mixture. Pour the egg mixture over and stirring gently. Bake for about 30 minutes or until lightly puffed and golden.