Gold Rush Corn Bake

SERVES: 8

COOK TIME: 35 Min

In the 19th century, folks went crazy for mining shiny gold nuggets all over the U.S., but the Native Americans treasured a different kind of "gold." It was corn! With its popularity came corn cakes, corn bread and even hot-from-the-oven corn bakes, like our Gold Rush Corn Bake. This updated corn casserole is to-die-for.

What You'll Need

3 corn muffins, crumbled
4 tablespoons butter, melted, divided
1 (12-ounce) package frozen corn, thawed
1 (14-1/2-ounce) can creamed corn
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do

Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
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.
Bake 35 to 40 minutes, or until heated through and golden on top.

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 264
Calories from Fat 94
Total Fat 10g 16 %
Saturated Fat 4.5g 23 %
Trans Fat 0.2g 0 %
Protein 5.5g 11 %

Amount Per Serving % Daily Value *
Cholesterol 50mg 17 %
Sodium 624mg 26 %
Total Carbohydrates 40g 13 %
Dietary Fiber 3.0g 12 %
Sugars 5.9g 0 %

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NancyT

Jun 03, 2017

The listed ingredients include "4 TEASPOONS butter, melted, divided", yet steps 2 and 3 read "2 TABLESPOONS" butter. My guess would be tablespoons would be correct. It would be appreciated to have this fixed. Thank you.