Tex Mex Baked Corn Pudding prepared in a Cast Iron Skillet

I have always said that if you name a recipe beginning with Tex Mex, it has to be good and I do it often. Every one of the recipes are incredible. Here's just another tasty Tex Mex recipe to add to my collection.

I did not take a photo of the other ingredients added to the Onions.
And I didn't take a photo of the Dry Ingredients.

The Batter

Ready for the Oven.

Hot out of the Oven. The edge  Golden Brown.

Tex Mex Corn Pudding in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet

1 TBS Olive Oil
2 TBS Butter, divided
1 Sweet Onion, diced
2 C Corn
1  Red Bell Pepper, diced
1/2 tsp Cumin
1/4  C Cornmeal
2 TBS Flour
1/2 tsp Salt
1 - (14 1/2oz.) can of Cream Style Corn
4 Eggs, beaten
1 - (4oz.) can of Diced Green Chiles, do not drain.
1 C Shredded Queso Quesadilla Cheese

In the skillet on medium heat:
Oil
1 TBS Butter
Heat until Butter melts.

Add:
Onion
Saute for 5 minutes.

Add:
Corn
Bell Pepper
Cumin
Stir and cook an additional 3 minutes.
Transfer to a bowl and set aside.

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Stir to Combine well.
Fold  Onion mixture into the Cornbread mix.

Return the skillet to medium heat and add remaining Butter.
Heat until melted coating the entire bottom of the skillet.
Pour the batter into the skillet, don't stir it.

Bake for 30 - 35 minutes, a knife in the center should come out clean.
Serve hot, from the skillet.

Enjoy!
Peace in the Kitchen!