This corn casserole was a hit with our family.Â It is very easy and only requires basic ingredients.Â This is where things get a little crazy. It’s cooked in an iron skillet, much like a cornbread.Â 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.Â 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
1Â box Jiffy corn muffin mix (8.5 oz)
8Â oz sour cream
1Â stick butter or margarine
1Â can cream corn (14.75 oz)
1Â can kernel corn, drained (15.25 oz)
Tips: A well-oiled skillet is the key to a great casserole.
1.Â Pre-heat a cast iron skillet with oil in an oven at 375Â°F.Â 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.Â This is what I do by hand and not with a mixer.
3.Â Creamed corn can be added to drained whole kernel corn.
4.Â Bake at 375Â° for 45 minutes, or until the mixture is a little crunchy around the edges.
5.Â Take 5-10 minutes to cool down.
6.Â You can quickly change to the serving platter of your choice.
7.Â If you have a large cast iron skillet, this recipe will double in size.Â This recipe is best if you have a well-seasoned cast iron skillet.