1 (8-ounce) package Monterey Jack cheese, shredded and divided
1 (7-ounce) jar diced pimientos, drained
¼ cup chopped green onion
Garnish: chopped green onion
Instructions
Preheat oven to 350°. Pour vegetable oil into a 10-inch cast-iron skillet; place skillet in oven while preheating.
In the work bowl of a food processor, pulse corn kernels until almost smooth.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper. Whisk in puréed corn, eggs, sour cream, and butter until smooth. Stir in 1½ cups cheese, pimientos, and green onion. Carefully spread mixture into hot skillet.
Bake until puffed and center is almost set, 45 to 50 minutes, covering with foil after 30 minutes to prevent excess browning. Remove from oven, and sprinkle with remaining ½ cup cheese. Let stand for 10 minutes before serving. Garnish with green onion, if desired.
Notes
To add a little heat to this, use Monterey Jack cheese with peppers or stir in a minced seeded jalapeño.
Recipe by Southern Cast Iron at https://southerncastiron.com/creamed-corn-pudding/