deb's easy corn casserole

★★★★★ 2 Reviews
lokenzmom avatar
By Lisa Beasley
from Jasper, AL

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 Test Kitchen @kitchencrew
serves 6-12
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For deb's easy corn casserole

  • 1 box
    Jiffy corn muffin mix (8.5 oz)
  • 8 oz
    sour cream
  • 1 stick
    butter or margarine
  • 1
    egg
  • 1 can
    cream corn (14.75 oz)
  • 1 can
    kernel corn, drained (15.25 oz)
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How To Make deb's easy corn casserole

Test Kitchen Tips
The key to turning out the casserole is to have a well-oiled skillet.
  • 1
    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.
  • 2
    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.
  • 3
    Add drained whole kernel corn and can of creamed corn.
  • 4
    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.
  • 5
    Cool 5-10 minutes.
  • 6
    Turn quickly to your choice of serving platter.
  • 7
    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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