Gold Rush Corn Bake
Courtesy of Mr. Food Test Kitchen
Servings: 8
Prep Time: n/a
Cook Time: 35 Min.
Prep Time: n/a
Cook Time: 35 Min.
What you need:
* 3 corn muffins, crumbled
* 4 tsp. butter, melted, divided
* 1 (12-ounce) package frozen corn, thawed
* 1 (14-1/2-ounce) can creamed corn
* 1 egg, beaten
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 4 tsp. butter, melted, divided
* 1 (12-ounce) package frozen corn, thawed
* 1 (14-1/2-ounce) can creamed corn
* 1 egg, beaten
* 1/2 tsp. salt
* 1/4 tsp. black pepper
What to do:
1. Preheat oven to 375°F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
2. In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
3. In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
4. Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
5. Bake 35 to 40 minutes, or until heated through and golden on top.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
3. In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
4. Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
5. Bake 35 to 40 minutes, or until heated through and golden on top.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.