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Skillet Corn BakeSkillet Corn Bake
Skillet Corn Bake
Skillet Corn Bake
Delicious with turkey, ham and other holiday sides, this rich and savory corn bake has a light, fluffy texture with pops of golden sweet corn in every bite. It is sure to be the talk of the table and become a new holiday favorite. If a deep, 12-inch oven-safe skillet is unavailable, prepare in a 9x13-inch baking dish.
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Recipe - Dearborn Market
SkilletCornBake.jpg
Skillet Corn Bake
Prep Time10 Minutes
Servings12
Cook Time45 Minutes
Ingredients
3 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained well in a colander
1/4 cup butter
2 tsp fresh thyme leaves
3/4 cup all-purpose flour
2 tsp baking powder
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
6 eggs
2 cups College Inn® Chicken Broth
1 cup sour cream
Directions

1. 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.

 

2. 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.

 

3. 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.

 

10 minutes
Prep Time
45 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
3 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained well in a colander
Corn on the Cob, 1 each
Corn on the Cob, 1 each
$0.83
1/4 cup butter
Bowl & Basket Whipped Salted Butter, 8 oz
Bowl & Basket Whipped Salted Butter, 8 oz
$2.49$0.31/oz
2 tsp fresh thyme leaves
McCormick Thyme Leaves, 0.75 oz
McCormick Thyme Leaves, 0.75 oz
$4.89$6.52/oz
3/4 cup all-purpose flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
2 tsp baking powder
Davis OK Double Acting Baking Powder, 8.1 oz
Davis OK Double Acting Baking Powder, 8.1 oz
$4.79$0.59/oz
1 tsp kosher salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$1.69$0.21/oz
1/4 tsp black pepper
Cento Ground Black Pepper, 3 oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/oz
1/4 tsp cayenne pepper
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
$4.69$0.39/fl oz
6 eggs
Puglisi Egg Farms Fresh White Grade A Large Eggs, 18 count, 36 oz
Puglisi Egg Farms Fresh White Grade A Large Eggs, 18 count, 36 oz
On Sale!
$3.99 was $5.99$0.22 each
2 cups College Inn® Chicken Broth
College Inn 40% Less Sodium Chicken Broth, 32 oz
College Inn 40% Less Sodium Chicken Broth, 32 oz
$3.29$0.10/oz
1 cup sour cream
Bowl & Basket Natural Sour Cream, 16 oz
Bowl & Basket Natural Sour Cream, 16 oz
$1.99$0.12/oz

Directions

1. 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.

 

2. 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.

 

3. 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.