Creamy Corn and Spinach Skillet Casserole

What’s Up, Hungry People

Corn casserole in cast iron – all my favorite things!

Whether you’re still cooking on the grill or using an indoor oven to escape the cool autumn air, this corn casserole takes all the best parts of the summer-to-fall transition and turns them into something crazy delicious!

I love to “hack the box” by using ingredients like Jiffy mix and brand-name spinach dip to really boost the flavor of my cream corn casserole. You wouldn’t even know a boxed mix was involved!

Golden hominy adds tons of delicious texture too, making this creamed corn truly unique.

Here’s What You Need

• Butter – adds richness and helps sauté the shallots and garlic.
• Shallot – provides a mild, sweet onion flavor.
• Garlic – brings a savory, aromatic element to the dish.
• Golden hominy – adds a unique, chewy texture.
• Roasted golden corn or fresh sweet corn – adds sweetness and crunch.
• Creamy spinach dip – contributes creaminess and a hint of spinach flavor.
• Jiffy cornbread mix – gives the casserole a classic cornbread base.
• Fresh spinach – adds color and a fresh, earthy taste.
• Plain Greek yogurt – adds tanginess and moisture.
• Salt & pepper – enhances and balances the flavors.

Let’s Cook

First, preheat your oven to 350°F. This way, it will be ready when you need it. Melt the butter in a cast iron skillet over medium-high heat. Once it’s sizzling, toss in the finely diced shallots and minced garlic. Sauté these until they’re fragrant and the shallots are translucent, which should take about 3-5 minutes.

Adding the Corn and Hominy

Next, add the drained golden hominy and roasted corn to the skillet. Stir them around to mix with the shallots and garlic, and let them heat through. This step is all about infusing the corn and hominy with those aromatic flavors.

Spinach Time

Now, it’s time for the fresh spinach. Add it to the skillet and cook until it’s wilted and a vibrant green. This should only take a couple of minutes. Season the mixture with salt and pepper to taste.

Mixing the Batter

In a medium-sized bowl, combine the Jiffy cornbread mix, creamy spinach dip, and plain Greek yogurt. Stir until you have a thick, smooth batter. Now, transfer the sautéed corn and spinach mixture into this bowl and mix everything together until well combined.

Baking the Casserole

Pour the entire mixture back into your trusty cast iron skillet. No need to clean it out first; those leftover bits add extra flavor. Smooth the top with a spatula, then pop the skillet into your preheated oven. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the casserole cool until the skillet is safe to handle. Serve and enjoy!

Extra Tips and Troubleshooting

• Getting the Right Texture: If you prefer a firmer casserole, bake it a bit longer until the top is golden brown. If you like it softer, check a few minutes earlier.
• Adding Extra Flavor: Toss in some chopped jalapeños or shredded cheese to the batter for a spicy or cheesy kick.
• Making It Ahead: This casserole can be prepared a day in advance. Just cover and refrigerate it before baking, then bake when you’re ready.
• Leftover Love: This dish reheats well. Just pop leftovers in the oven at 350°F for about 10-15 minutes or until warmed through.
• Skillet Substitutes: If you don’t have a cast iron skillet, use an oven-safe dish. The cast iron gives a great crust, but any dish will work.

This cast iron corn and spinach casserole is the perfect way to enjoy those cozy fall evenings. With its mix of creamy spinach dip, sweet corn, and the hearty bite of hominy, it’s a dish that feels both comforting and exciting. Plus, it’s a breeze to throw together with a few pantry staples. You’ll love how the flavors meld together, creating a rich and creamy casserole. So grab your skillet and give this recipe a try – it’s bound to become a new favorite!

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