Skillet Corn Cake
5 tablespoons butter, divided
1 cup frozen corn, thawed and finely chopped
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
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.
Finely chop thawed corn. Place corn and remaining butter in small microwaveable save dish. 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. Place skillet on cooling rack; cool 5 minutes. Carefully invert onto serving platter; cool 15-20 minutes.
Sprinkle powdered sugar over top. Remove stencil by lifting straight up.