Cast Iron Corn & Spinach Casserole
Hack the Jiffy box with this easy recipe for cream corn casserole!
Ingredients
- 2 tablespoons butter
- 1 shallot finely diced
- 1 tablespoon garlic minced
- 15.5 oz (1 can) golden hominy drained
- 14.5 oz (1 can) roasted golden corn or fresh sweet corn
- 1 ½ cup jarred creamy spinach dip
- 1 box Jiffy cornbread mix
- 1 bag fresh spinach
- ¼ cup plain Greek yogurt
- salt & pepper to taste
Instructions
- Preheat the oven to 350 F. Melt the butter in a cast iron skillet over medium high heat. Saute the shallots and garlic until fragrant, about 3-5 minutes.
- Add the hominy and corn. Saute until warmed through. Add the spinach and cook until wilted and bright green. Season with salt & pepper to taste.
- In a medium size bowl, stir together the Jiffy mix, spinach dip and Greek yogurt until a thick batter forms. Transfer the sauted corn and spinach mixture to the bowl and stir well to combine.
- Pour the batter back into the cast iron skillet - do not clean out the skillet. Place the skillet into the preheated oven and bake until cooked through in the center, about 30 minutes. A toothpick inserted in the center should come out clean when it is ready. Cool until ready to serve or until the cast iron is cool enough to touch. Enjoy!
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