Skillet Directions
1. Heat oven to 400°F. Reserve 1/2 cup corn for garnish; set aside. Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Add remaining corn, spread 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 eggs, broth and sour cream and stir until smooth. Pour over corn that is evenly dispersed over bottom of skillet.
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.
9x13 Directions
1. Heat oven to 400°F. Grease a 9x13-inch baking dish (3-qt.) with additional spread. Reserve 1/2 cup corn for garnish; set aside. Sprinkle remaining corn evenly over bottom of dish.
2. Whisk together flour, baking powder, thyme, salt, pepper and cayenne in a large bowl. In a medium bowl, combine 1/4 cup melted spread, broth, eggs and sour cream; add to flour mixture and whisk until smooth. Pour over corn.
3. Bake 40 to 45 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.
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Directions
Skillet Directions
1. Heat oven to 400°F. Reserve 1/2 cup corn for garnish; set aside. Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot. Add remaining corn, spread 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 eggs, broth and sour cream and stir until smooth. Pour over corn that is evenly dispersed over bottom of skillet.
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.
9x13 Directions
1. Heat oven to 400°F. Grease a 9x13-inch baking dish (3-qt.) with additional spread. Reserve 1/2 cup corn for garnish; set aside. Sprinkle remaining corn evenly over bottom of dish.
2. Whisk together flour, baking powder, thyme, salt, pepper and cayenne in a large bowl. In a medium bowl, combine 1/4 cup melted spread, broth, eggs and sour cream; add to flour mixture and whisk until smooth. Pour over corn.
3. Bake 40 to 45 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.