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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle powdered sugar over top. Remove stencil by lifting straight up.