This easy one skillet meal from Del Monte is sure to be a crowd pleaser. It uses Del Monte canned corn, and if you purchase it at a select retailer and upload your receipt you’ll get 20 SB! Here’s how to make it.
2 tsp. fresh thyme leaves or 1/2 cup thinly sliced green onion
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt and 1/4 tsp. ground black pepper
1/8 to 1/4 tsp. cayenne pepper
6 eggs
2 cups chicken broth
1 cup sour cream
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. 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.
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.
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