This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Veracruz Skillet Corn Cake
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- #80986
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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 package (8.25 ounce size) corn muffin mix
1 package (9 ounce size) yellow cake mix
1/4 cup sugar
powdered sugar
directions
Preheat oven to 350 degrees F.
Melt 1 Tb. butter in a 10" skillet over medium-low heat. Tilt pan to allow butter to coat base of skillet. Remove skillet from heat to cooling rack.
Finely chop thawed corn using food chopper. Place corn and remaining butter in a small micro-cooker. Microwave on high for 1 minute or until butter has melted. Stir and set aside.
Place eggs, egg yolk, milk and vanilla in bowl; whisk until well combined. Stir in corn mixture. Add corn muffin mix, cake mix and sugar. Whisk until well combined.
Pour batter into skillet. Bake for 30-35 minutes or until cake tester inserted in center comes out clean. Carefully remove skillet from oven using oven pad or oven mitt (handle will be hot).
Place skillet on a cooling rack. Cool for 5 minutes. Carefully invert onto a round serving platter. Cool for 15-20 minutes.
Sprinkle with powdered sugar.
added by
foodism
nutrition data
Nutritional data has not been calculated yet.
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