Thyme-Butter Corn Casserole
Mildly sweet, full of thyme and just a little crispy on the outside: this corn casserole has it all! With the power of the cast iron pan, you can make this thyme-infused butter recipe in just a few simple steps.
Recipe adapted from: Allrecipes
Recipe adapted from: Allrecipes
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Thyme-Butter Corn Casserole
Prep Time10 Minutes
Servings6
Cook Time30 Minutes
Ingredients
½ cup unsalted butter
4 thyme springs, plus more leaves for garnish
1 - 15.25-ounce can whole kernel corn, drained
1 - 14.75-ounce can cream style sweet corn
1 - 8.5-ounce box corn muffin mix
1 cup sour cream
2 eggs
Minced chives, for garnish
Directions
- Heat the oven to 350 F. In an ovenproof 9-inch skillet, combine the butter and thyme and place the skillet in the oven as it heats to melt the butter.
- In a medium bowl, combine the corn, cream of corn, muffin mix, sour cream and eggs, and mix well. Set aside.
- Once the butter has melted, remove the skillet from the oven and, using a pair of tongs, remove and discard the thyme.
- Carefully pour half of the melted butter into the batter and mix well. Transfer the batter to the skillet and spread evenly. Bake for 35 to 40 minutes or until the edges are golden brown and crisp.
- Garnish with thyme leaves and minced chives and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
10 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Our Family Whole Kernel Sweet Corn, 15.25 Ounce
Huge Deal
$0.99 was $1.49$0.06/oz
Our Family Cream Style Sweet Corn, 14.75 Ounce
Huge Deal
$0.99 was $1.49$0.07/oz
Jiffy Corn Muffin Mix, 8.5 Ounce
2/$.99 Jiffy Corn Muffin Mix
$0.49 was $0.99$0.06/oz
Daisy Sour Cream, 8 Ounce
$.99 Daisy Sour Cream 8oz.
$0.99 was $2.29$0.12/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
Directions
- Heat the oven to 350 F. In an ovenproof 9-inch skillet, combine the butter and thyme and place the skillet in the oven as it heats to melt the butter.
- In a medium bowl, combine the corn, cream of corn, muffin mix, sour cream and eggs, and mix well. Set aside.
- Once the butter has melted, remove the skillet from the oven and, using a pair of tongs, remove and discard the thyme.
- Carefully pour half of the melted butter into the batter and mix well. Transfer the batter to the skillet and spread evenly. Bake for 35 to 40 minutes or until the edges are golden brown and crisp.
- Garnish with thyme leaves and minced chives and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.