If a deep, 12-inch oven-safe skillet is unavailable, prepare in a 9x13-inch baking dish.

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 12

Ingredients:

• 3 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained well in a colander
• 1/4 cup unsalted butter
• 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 stock: College Inn® Chicken Broth
• 1 cup sour cream

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

Skillet recipe steps:

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.

Nutritional information:

Approximate nutritional values per serving: 170 Calories, 10g Total Fat, 5g Saturated Fat, 0g Trans Fat, 115mg Cholesterol, 670mg Sodium, 15g Carbohydrates, 2g Dietary Fiber, 5g Sugars, 6g Protein, 4% Calcium.