Looking for a simple yet delicious corn casserole recipe that will impress your guests or bring back nostalgic memories at family gatherings? Look no further than Linda’s Easy Corn Casserole. This recipe, cherished and passed down through generations, offers a delightful twist on a classic dish with a beautiful buttery crust that will leave your taste buds wanting more.
My mother, Linda, began documenting her favorite recipes and holiday traditions for us kids to enjoy. These recipes have become a cherished link to her, especially during festive family meals. Sharing her culinary creations is a way to honor her memory and keep her legacy alive for future generations.
Why You’ll Love This Recipe
- Southern Comfort: A delightful blend of cornbread and bread pudding textures in one dish.
- Buttery Goodness: The unique baking method in a cast iron skillet creates a crispy, buttery crust.
- Family Tradition: A recipe steeped in history and passed down with love.
- Simple Ingredients: Basic pantry staples combine to create a comforting and satisfying side dish.
Ingredient Notes
- 1 box Jiffy corn muffin mix (8.5 oz)
- 8 oz sour cream
- 1 stick butter or margarine
- 1 egg
- 1 can creamed corn (14.75 oz)
- 1 can kernel corn, drained (15.25 oz)
How to Make Linda’s Easy Corn Casserole
Step 1: Preparing the Skillet
Preheat a well-oiled cast iron skillet in an oven set to 375°F. The skillet needs to be hot and ready for the batter.
Step 2: Mixing the Ingredients
In a large mixing bowl, combine melted butter, egg, sour cream, and Jiffy corn muffin mix by hand until well blended.
Step 3: Adding the Corn
Fold in the drained kernel corn and the can of creamed corn to the mix for added texture and flavor.
Step 4: Baking the Casserole
Pour the mixture into the hot skillet and bake at 375°F for approximately 45 minutes until the top is medium-dark golden brown and slightly crunchy around the edges.
Step 5: Serving the Casserole
Allow the casserole to cool for 5–10 minutes, then swiftly invert it onto your chosen serving platter. The beautiful crust will be revealed as you plate it up.
Tip: This recipe can easily be doubled for larger gatherings, provided you have a sizeable cast iron skillet on hand. The well-seasoned skillet is the secret to the perfect crust formation in this dish.
Storage Options
To store any leftovers, simply cover the cast iron skillet with aluminum foil or transfer the casserole to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze the casserole in a freezer-safe dish for up to 3 months. Reheat in the oven or microwave until heated through.
Variations and Substitutions
- Cheesy Twist: Sprinkle shredded cheddar cheese on top before baking for an extra indulgent touch.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a spicy variation.
- Herbaceous Flavor: Mix in chopped fresh herbs like parsley or chives for a fragrant upgrade.
- Vegan Option: Substitute dairy-free alternatives such as plant-based butter and sour cream for a vegan-friendly version.
What to Serve With Linda’s Easy Corn Casserole
- BBQ Chicken: The smoky flavors of BBQ chicken pair perfectly with the sweet and savory corn casserole.
- Fresh Salad: A crisp garden salad with a tangy vinaigrette provides a refreshing contrast to the creamy casserole.
- Garlic Butter Shrimp: Serve this decadent seafood dish alongside the corn casserole for a surf-and-turf meal.
- Iced Tea: A cold glass of sweet tea or lemonade complements the hearty casserole with a touch of sweetness.
Frequently Asked Questions
Can I use fresh corn instead of canned?
Yes, you can substitute fresh corn kernels for canned corn if desired. Simply cook the corn until tender before mixing it into the batter.
How can I ensure the crust turns out perfectly?
Ensuring the skillet is well-oiled and hot before adding the batter is crucial to achieving that crispy, golden crust.
Can I make this ahead of time?
Yes, you can prepare the corn casserole ahead of time and bake it just before serving for a convenient meal prep option.
Can I use a different baking dish if I don’t have a cast iron skillet?
While the cast iron skillet is traditional for this recipe, you can use a similar-sized baking dish as an alternative.
After preparing and savoring Linda’s Easy Corn Casserole, you can expect a comforting and satisfying dish that captures the essence of home-cooked goodness. The crispy crust, paired with the soft and creamy interior, offers a delightful texture contrast with every bite. Whether enjoyed at a family gathering or a quiet dinner at home, this corn casserole is sure to become a beloved favorite.
Linda's Easy Corn Casserole Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 box Jiffy corn muffin mix (8.5 oz)
- 8 oz sour cream
- 1 stick butter or margarine
- 1 egg
- 1 can creamed corn (14.75 oz)
- 1 can kernel corn, drained (15.25 oz)
Instructions
- Preheat a well-oiled cast iron skillet in an oven set to 375°F. The skillet needs to be hot and ready for the batter.
- In a large mixing bowl, combine melted butter, egg, sour cream, and Jiffy corn muffin mix by hand until well blended.
- Fold in the drained kernel corn and the can of creamed corn to the mix for added texture and flavor.
- Pour the mixture into the hot skillet and bake at 375°F for approximately 45 minutes until the top is medium-dark golden brown and slightly crunchy around the edges.
- Allow the casserole to cool for 5-10 minutes, then swiftly invert it onto your chosen serving platter. The beautiful crust will be revealed as you plate it up.