Skillet Corn Pudding

This bakes up light and goes well with anything tex-mex.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 12" skillet

Ingredients

• 3  tablespoons butter
• 3  tablespoons flour
• 2  tablespoons sugar
• 1⁄3 teaspoon salt
• 1⁄2 teaspoon baking powder
• 14  ounces  creamed corn
• 3⁄4 cup 2% evaporated milk
• 2  tablespoons 2% evaporated milk
• 3  eggs

Directions

1. Preheat oven 350 F.
2. Beat eggs and set bowl aside.
3. In a 12" cast iron skillet, melt butter, stiring until lightly browned.
4. Combine flour, sugar, salt and baking powder and stir into melted butter.
5. Continue stiring for 1 minute.
6. Stir in creamed corn, followed by evaporated milk.
7. Quickly stir in the beaten eggs and combine into corn mixture.
8. Place skillet in preheated oven for 25-30 minutes.
9. ** 1/2 tsp chili powder or paprika can be added to the flour mixture for variety, with 1/2 tsp dried parsley or.
10. **1/2 cup shredded sharp cheddar cheese can be sprinkled on top for the last 7 minutes of baking.