Skillet Corn Bake

3 15-oz. cans whole kernel corn, drained well (reserve 1/2 c. for garnish)

1/4 c. unsalted butter

2 t. fresh thyme leaves or 1/2 c. thinly sliced green onion

3/4 c. all-purpose flour

2 t. baking powder

1 t. kosher salt 

1/4 t. ground black pepper

1/8 - 1/4 t. cayenne pepper

6 eggs, lightly beaten

2 c. chicken broth or chicken stock

1 c. sour cream

Garnishes: corn kernels, minced fresh chives or chopped green onions, cooked and crumbled bacon, sliced jalapeno peppers, and/or shredded white cheddar cheese 

Cast-iron skillet directions: 

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. Set aside 1/2 c. corn for garnish. Add remaining corn, butter, and thyme to skillet; cook 5 minutes, stirring occasionally.

While corn cooks, whisk together flour, baking powder, salt, pepper, and cayenne pepper in a large bowl; add eggs, broth, and sour cream, and stir until smooth. Pour evenly over corn in skillet.

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.

9 x 13" baking dish directions:

Heat oven to 400°F. Coat a 9 x 13" baking dish (3-qt.) with non-stick cooking spray. Set aside 1/2 c. corn for garnish; sprinkle remaining corn evenly over bottom of dish.

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

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.

Serves 12.

Adapted from DelMonte.com.