My Mom (Deb) 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.
Blue Ribbon Recipe
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.
The key to turning out the casserole is to have a well-oiled skillet.
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.
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