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Name: Skillet Corn Bake
Yield: 12 servings
Ingredients: 3 (15.25 oz.) cans Del Monte® Whole Kernel Corn, drained well in a colander; ¼ cup unsalted butter; 2 tsp fresh thyme leaves; ¾ cup all-purpose flour; 2 tsp baking powder; 1 tsp kosher salt; ¼ tsp. ground black pepper; ⅛ to ¼ tsp. cayenne pepper; 6 eggs; 2 cups College Inn® Chicken Broth; 1 cup sour cream; Garnish options: see Chef's Tips

Ingredients

3 (15.25 oz.) cans Del Monte® Whole Kernel Corn, drained well in a colander
¼ cup unsalted butter
2 tsp fresh thyme leaves
¾ cup all-purpose flour
2 tsp baking powder
1 tsp kosher salt
¼ tsp. ground black pepper
⅛ to ¼ tsp. cayenne pepper
6 eggs
2 cups College Inn® Chicken Broth
1 cup sour cream
Garnish options: see Chef's Tips

Instructions

Heat oven to 400°F. Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Add corn (reserve ½ cup for garnish), butter and thyme; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper and cayenne in a large bowl; add remaining ingredients and stir until smooth. Pour evenly over corn.

Transfer skillet to oven and bake 35 to 40 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

Notes from the Kitchen

Chef's tip

Chef's Tip

Garnish options: Combine any of the following with the reserved corn - sliced chives or green onions, cooked and crumbled bacon, sliced jalapeños, shredded white cheddar

Try a swap

Try a Swap

**9x13 Directions:**

1. Heat oven to 400°F. Coat a 9x13-inch baking dish (3-qt.) with non-stick cooking spray. Sprinkle corn evenly over bottom of dish, reserving 1/2 cup for garnish.

2. Stir together flour, baking powder, thyme, salt, pepper and cayenne in a large bowl. Melt the butter and add to flour mixture with remaining ingredients; whisk until smooth. Pour evenly over corn.

3. Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

Ingredients

3 (15.25 oz.) cans Del Monte® Whole Kernel Corn, drained well in a colander
¼ cup unsalted butter
2 tsp fresh thyme leaves
¾ cup all-purpose flour
2 tsp baking powder
1 tsp kosher salt
¼ tsp. ground black pepper
⅛ to ¼ tsp. cayenne pepper
6 eggs
2 cups College Inn® Chicken Broth
1 cup sour cream
Garnish options: see Chef's Tips

Instructions

While corn cooks, whisk together flour, baking powder, salt, pepper and cayenne in a large bowl; add remaining ingredients and stir until smooth. Pour evenly over corn.

Notes from the Kitchen

Chef's tip

Chef's Tip

Garnish options: Combine any of the following with the reserved corn - sliced chives or green onions, cooked and crumbled bacon, sliced jalapeños, shredded white cheddar

Try a swap

Try a Swap

**9x13 Directions:**

1. Heat oven to 400°F. Coat a 9x13-inch baking dish (3-qt.) with non-stick cooking spray. Sprinkle corn evenly over bottom of dish, reserving 1/2 cup for garnish.

2. Stir together flour, baking powder, thyme, salt, pepper and cayenne in a large bowl. Melt the butter and add to flour mixture with remaining ingredients; whisk until smooth. Pour evenly over corn.

3. Bake 40 to 45 minutes until edges are puffed and golden and center is set but slightly wobbly (a knife inserted in center should come out clean). Let cool 5 minutes before garnishing.

All Recipes

Skillet Corn Bake

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap

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Skillet Corn Bake

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Try a Swap

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