Deb's Easy Corn Casserole Recipe

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Deb's Easy Corn Casserole

Lisa Beasley

By
@lokenzmom

My Mom (Deb) started a hand written recipe book of all us kids' faves & holiday traditions about a year before she passed in 2001. These recipes have became 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.


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Serves:

6-12

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 box
jiffy corn muffin mix 8.5 oz
8 oz
sour cream
1 stick
butter or margarine
1
egg
1 can(s)
cream corn
1 can(s)
kernel corn

Directions Step-By-Step

1
Preheat a well oiled cast iron skillet in oven set to 375°. I put my skillet in when I turn on my oven, when oven is preheated, skillet is ready
2
Mix together all ingredients in medium to large mixing bowl, making sure to mix well. I do this by hand, not with a mixer.
3
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
4
Cool 5-10 minutes and turn quickly to your choice of serving platter.
5
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.