Deb's Easy Corn Casserole

Deb's Easy Corn Casserole

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Lisa Beasley


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.


★★★★★ 1 vote

10 Min
45 Min


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

How to Make Deb's Easy Corn Casserole


  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.

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