3 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained well in a colander

1/4 cup unsalted butter

2 tsp. fresh thyme leaves or 1/2 cup thinly sliced green onion 

3/4 cup all-purpose flour

2 tsp. baking powder

1 tsp. kosher salt and 1/4 tsp. ground black pepper

1/8 to 1/4 tsp. cayenne pepper

6 eggs

2 cups College Inn® Chicken Broth or Chicken Stock

1 cup sour cream

Optional Toppings

Garnish Options: Combine any of the following with the reserved corn - sliced chives or green onions, cooked and crumbled bacon, sliced jalapeños, shredded white

1. Heat oven to 400°F.  Heat a 12-inch cast iron or other deep, 12-inch oven-safe skillet over medium-high heat until hot.  Add corn (reserve ½ cup for garnish), butter and thyme; cook 5 minutes, stirring occasionally.

2. While corn cooks, whisk together flour, baking powder, salt, pepper and cayenne in a large bowl; add remaining ingredients and stir until smooth. Pour evenly over corn.