My aunt made the most delicious corn casserole for Thanksgiving in 2017 and I still dream of that dish to this very day. She had created this recipe years ago on an index card. This is a very simple recipe that requires little work. Pair this with Chrissy Teigen’s Vegetable Stew (chili). Recipe can be found here. Make sure to make this corn casserole with honey maple butter!
I’ve gotten a few messages lately asking for quick Thanksgiving dishes, and this dish is easily the perfect one! It’s pretty much a dump everything in a dish kind of meal. So, if you’re in a hurry, this is your dish!
Soft, moist, and crispy on the edges! This is a staple!
- 1 Egg
- 1 stick unsalted Butter melted
- 1 Tbsp Honey
- 1/2 cup Milk non-dairy is fine
- 1 box Jiffy Corn Bread Mix
- 1 can Creamed Corn
- 1 can Whole Kernel Corn drained
- 4 Tbsp Butter unsalted
- 1 Tbsp Honey
- 1 tsp Maple Syrup
Preheat the oven to 350 degrees. Place a 10" or 12" cast iron skillet in the oven while preheating. Remove the cast iron from the oven once oven is preheated and carefully grease the skillet with olive oil. Option to grease a 9x11 pan instead and set aside.
Melt the butter. Combine the corn, creamed corn, butter, honey, and egg. Mix well. Add in the Jiffy mix and stir until combined.
Pour mixture into a the heated cast-iron skillet (or 9x11 pan) and bake for one hour - or until golden and firm. Remove from oven and cut into servings of your choice.
Whip together the butter, honey, and maple until combined. Serve in a side dish for people to add to their serving.