Gold Rush Corn Bake
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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 teaspoons 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.
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