Corn Caserole
Ingredients
- 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)
Directions
- 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.
- 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.
- Add drained whole kernel corn and can of creamed corn.
- 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.
- Cool 5-10 minutes.
- Turn quickly to your choice of serving platter.
- 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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