Linda's Easy Corn Casserole Recipe

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.

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Course: Side Dish

Keyword: Corn Casserole, Southern Comfort, Family Tradition, Easy Recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: slices

Calories: 280kcal

Author: Sarah

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.

Notes

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.

Nutrition

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