This corn casserole was a hit with our family. It is very easy and only requires basic ingredients. This is where things get a little crazy. It’s cooked in an iron skillet, much like a cornbread. The slightly sweetened casserole is ready to be inverted onto a platter. This will show off the buttery crust formed during cooking in the skillet. Although the crust looks similar to cornbread, the inside texture is more like a fluffy bread pudding.
Cook time: 45 Min
Prep time: 10 Min
1 box Jiffy corn muffin mix (8.5 oz)
8 oz sour cream
1 stick butter or margarine
1 can cream corn (14.75 oz)
1 can kernel corn, drained (15.25 oz)
Tips: A well-oiled skillet is the key to a great casserole.
1. Pre-heat a cast iron skillet with oil in an oven at 375°F. When the oven has been preheated to 375 degrees, I place my skillet in the oven.
2. Mix together the melted butter, sour cream, egg and Jiffy corn mixture in a large bowl. This is what I do by hand and not with a mixer.
3. Creamed corn can be added to drained whole kernel corn.
4. Bake at 375° for 45 minutes, or until the mixture is a little crunchy around the edges.
5. Take 5-10 minutes to cool down.
6. You can quickly change to the serving platter of your choice.
7. If you have a large cast iron skillet, this recipe will double in size. This recipe is best if you have a well-seasoned cast iron skillet.