Best 2 Skillet Corn Casserole Recipes

SKILLET CORN CASSEROLE

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

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.