My Mom started a handwritten recipe book of all us kids’ faves & holiday traditions about a year before she passed in 2001. These recipes have become a way for us to still have Mom at all of our holiday meals for 14 years now. I’ve never shared until now any of her specialties. However, I find as each year passes & as her grandchildren get older & begin to learn to cook that time is so precious, as my Mom passed in less than 5 minutes UNEXPECTEDLY & very young. I post these to keep her memory alive & to honor a great Mom & wonderful cook.
We absolutely loved everything about this corn casserole. It’s very simple and has basic ingredients. Where this gets a little crazy, is it’s cooked in a cast iron skillet like you would a cornbread. When the slightly sweet casserole is done, it’s inverted onto a platter showcasing the beautiful buttery crust that forms while cooking in the skillet. The crust is similar to cornbread crust, but inside the texture is like a fluffy bread pudding
Serves: 6-12
Prep: 10 Min
Cook: 45 Min
Method: Bake
Ingredients :
- 1 boxJiffy corn muffin mix (8.5 oz)
- 8 ozsour cream
- 1 stickbutter or margarine
- 1egg
- 1 cancream corn (14.75 oz)
- 1 cankernel corn, drained (15.25 oz)
How to Make Deb’s Easy Corn Casserole
Test Kitchen TipsThe key to turning out the casserole is to have a well-oiled skillet.
Step-by-Step
- Preheat a well-oiled cast iron skillet in an oven set to 375°. I put my skillet in when I turn on my oven, when the oven is preheated, the skillet is ready.
- In a large mixing bowl, mix together melted butter, egg, sour cream, and Jiffy corn mix. I do this by hand, not with a mixer.
- Add drained whole kernel corn and can of creamed corn.
- Pour mixture into hot skillet and bake at 375° for 45 minutes or until medium-dark golden brown on top & a bit crunchy around edges.
- Cool 5-10 minutes.
- Turn quickly to your choice of serving platter.
- This recipe doubles very well if you have a large enough cast iron skillet. The well seasoned cast iron skillet is the trick in this recipe.
