Pampered Chef Recipes

Veracruz Skillet Corn Cake

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Yield: 10 servings

Ingredients

  • 5 tablespoons butter, divided
  • 1 cup frozen corn, thawed and finely chopped
  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (8 1/2 ounce) box corn muffin mix
  • 1 (9 ounce) box golden yellow cake mix
  • 1/4 cup granulated sugar
  • Powdered sugar

Instructions

  1. Heat oven to 350 degrees F.
  2. Melt 1 tablespoon butter in Large (10 inch) Skillet over medium-low heat. Tilt pan to allow butter to coat base of skillet; remove skillet from heat to Stackable Cooling Rack.
  3. Finely chop, thawed corn using Food Chopper. Place corn and remaining butter in Small Micro-Cooker(R). Microwave on HIGH 1 minute or until butter has melted; stir and set aside.
  4. Place eggs, egg yolk, milk and vanilla in Classic Batter Bowl; whisk until well combined using Stainless Steel Whisk. Stir in corn mixture. Add corn muffin mix, cake mix and sugar. Whisk until well combined. Pour batter into skillet.
  5. Bake for 30 to 35 minutes or until Cake Tester inserted in center comes out clean.
  6. Carefully remove skillet from oven using Oven Pad or Mitt (handle will be hot). Place skillet on cooling rack; cool 5 minutes.
  7. Carefully invert onto Round Serving Platter; cool 15 to 20 minutes.
  8. Place desired stencil of Cake Stencil Set over cake. Sprinkle powdered sugar over stencil using Flour Sugar/Shaker. Remove stencil by lifting straight up. Serve using Slice 'N Serve(R).

Notes

Tool Tip: Keep hands free while quickly separating egg whites from yolks using the Egg Separator. Secure handle hanging notch onto rim of Small Batter Bowl. Crack egg into wire basket, discard egg shells. Coil designed basket allows egg white to slide through coils while yolk remains in the basket.

Nutrition

Per serving: Calories 330, Total Fat 13g, Saturated Fat 6g, Cholesterol 80mg, Carbohydrates 48g, Protein 6g, Sodium 460mg, Fiber 2g

Attribution

Recipe credit: Pampered Chef


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