Corn Pudding in a Cast Iron Skillet

I made this for a "camping food" themed potluck on Saturday. To make this, you first need a completed batch of cornbread. This recipe comes from the "Cast Iron Skillet Cookbook".

Ingredients

1 batch of cornbread, cubed
1/2 yellow onion, thinly sliced
1/2 c. sour cream
1/2 c. half and half (or 1/4 c heavy cream + 1/4 c milk)
3/4 c. sharp cheddar cheese, grated
2 eggs
2/3 c. fresh or frozen cut corn
1 tsp salt
freshly ground black pepper

Directions

Preheat oven to 350 degrees F.

1. Cut the cornbread into 1" cubes and place in a single layer in a 12" diameter cast iron skillet.

2. Whisk together until combined: eggs, sour cream, half and half, salt, black pepper and corn kernels. Pour mixture on top of cornbread.

3. In a small sauté pan over low-medium heat, brown and caramelize onions.

4. Scatter onions and grated cheese on top of cornbread.

5. Bake at 350 degrees for 30 minutes or until the mixture has set.