3 corn muffins, crumbled
4 teaspoons butter, melted, divided
1 (12-ounce) package frozen corn, thawed
1 (14-1/2-ounce) can creamed corn
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions1.Preheat oven to 375 degrees F. Coat a 9-inch cast iron skillet or 1-1/2-quart baking dish with cooking spray.
2.In a medium bowl, combine corn muffins and 2 tablespoons butter; mix well and set aside.
3.In a large bowl, combine corn, creamed corn, egg, the remaining 2 tablespoons butter, salt, and pepper; mix well.
4.Sprinkle one-third of corn muffin mixture in skillet. Top with half the corn mixture. Repeat layers, ending with a layer of corn muffin mixture.
5.Bake 35 to 40 minutes, or until heated through and golden on top.