Veracruz Skillet Corn Cake Recipe
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Veracruz Skillet Corn Cake

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

Preheat oven to 350�F. 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.

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.

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.

Bake 30-35 minutes or until Cake Tester inserted in center comes out clean. Carefully remove skillet from oven using Oven Pad or Mitt (handle will be hot). Place skillet on cooling rack; cool 5 minutes. Carefully invert onto Round Serving Platter; cool 15-20 minutes.

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).

Yield: 10 servings

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

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.

Source: Pampered Chef

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