SKILLET CORN CASSEROLE
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)
INSTRUCTIONS
Test Kitchen Tips
The key to turning out the casserole is to have a well-oiled skillet.
Preheating an oiled skillet.
1
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.
Melted butter, egg, sour cream, and Jiffy corn mix combined in a bowl.
2
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.
Mixing in whole kernel corn and creamed corn.
3
Add drained whole kernel corn and can of creamed corn.
4
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.
Easy Corn Casserole cooling in the skillet.
5
Cool 5-10 minutes.
Easy Corn Casserole turned onto a serving platter.
6
Turn quickly to your choice of serving platter.