Scalloped Corn Skillets

Serve this delicious corn spoon bread in individual cast iron skillets.

• Ready In: 45 mins
• Serves: 16

Ingredients

• 2  eggs
• 1  cup sour cream
• 1⁄2 cup  melted butter
• 1 (14 ounce) can  creamed corn
• 1 (14 ounce) can whole kernel corn (undrained)
• 1 (8 ounce) package  Jiffy cornbread mix
• 1  cup  shredded cheddar cheese
• 1 1⁄2 cups  crushed  Ritz crackers
• 4  tablespoons butter, melted
• 3  tablespoons  chopped fresh herbs, parsley, sage, chives

Directions

1. Preheat oven to 350 degrees F. Spray individual skillets with cooking spray and set aside.
2. In a medium mixing bowl, beat eggs slightly and stir in sour cream, butter, and both cans of corn. Fold in dry corn bread mix and cheese until blended. Fill each skillet with 1/3 cup batter.
3. Combine crackers, butter, and herbs and then sprinkle over the corn mixture. Place skillets on a baking sheet and bake in preheated oven for 20 to 30 minutes or until a knife inserted into the center comes out clean.
4. Note: can alternatively be baked and served in a 2-quart casserole.