• Lee Roy Selmon's Restaurant Recipe for Corn Casserole

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    by Jack Parrino
    1 recipe
    This is one of most requested side items at Lee Roy Selmon's. I believe its popularity lies in its simplicity and blending of familiar flavors and ingredients. The hot sauce gives the dish a little spark to balance the sweetness. as posted by Chef David Del Rio


    • 2 eggs, slightly beaten
    • 1 cup sour cream
    • 1 -17 oz can of cream style corn
    • 1 -17 oz can of whole kernel corn, drained
    • 4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
    • ½ cup granulated sugar
    • Pinch of salt
    • 1 or 2 Tablespoons of your favorite hot sauce
    • 1- 8.5 oz package Jiffy Corn Muffin mix


    1. Butter a 2 qt casserole dish and set aside.
    2. In a mixing bowl, combine the first 8 ingredients.
    3. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture.
    4. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
    5. Allow casserole to rest 10 minutes before serving.

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