Best Skillet Corn Casserole Recipes

Skillet Corn Casserole image

Provided by Ree Drummond : Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 4

16 ears corn, still in the husks
8 tablespoons (1 stick) salted butter
1 1/3 cups heavy cream
Kosher salt and freshly ground black pepper

Steps:

Cut the corn from the cobs into a bowl, then use the blunt side of the knife to press and scrape the cob all the way down to get all the bits of kernel and creamy milk inside.
Add butter to a very large skillet over medium-high heat and melt. Add the corn and toss. Add the cream and some salt and pepper to taste, then simmer for 20 minutes. Garnish with more fresh pepper.

Skillet Corn Dog Casserole image

Provided by Heidi Hoerman

Categories Casseroles

Time 50m

Number Of Ingredients 19

2 Tbsp canola or other light oil
1 stalk(s) celery, diced fine
1/2 medium red or green bell pepper, diced fine
3/4 c frozen corn niblets, thawed
4 to 6 medium hot dogs
3 oz cheddar cheese, 1/4" dice
CORN BREAD BATTER - DRY INGREDIENTS
1/2 c all purpose flour
1/2 c corn meal
2 Tbsp sugar
2 tsp baking powder
1/2 tsp sage, rubbed or ground (optional)
1/2 tsp salt
2 Tbsp buttermilk powder (optional)
1/8 tsp baking soda (only if using buttermilk powder)
CORN BREAD BATTER - WET INGREDIENTS
1 large egg, lightly beaten
1/2 c milk, plus 2 tablespoons, if needed
2 Tbsp butter, melted

Steps:

1. Preheat the oven to 400F.
2. Heat a 10" cast iron skillet over medium heat. Add the oil. When it shimmers, add the diced celery and pepper and saute until the vegetables are soft and translucent, about 10 minutes.
3. While the vegetables are cooking, prepare the batter. Combine the dry ingredients in a medium bowl. Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. Pour the wet ingredients onto the dry ingredients. Stir briefly, until no ingredients remain dry. The resulting batter will be lumpy and should resemble a thick pancake batter. If the batter is thick like a muffin batter, add the remaining milk and stir briefly. Set the batter aside.
4. Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
5. Remove the skillet from the heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs. Add the celery, peppers and corn, forming an even layer around the hot dogs.
6. Pour the batter over the hot dogs and vegetables. Spread the dough to reach the walls of the skillet. Distribute the diced cheese over the batter.
7. Place the skillet in the center of the hot oven and bake 20 minutes until the cheese is well melted and the top is golden.
8. Allow to rest 10 minutes before serving. Serve warm.