This is a print preview of "Lee Roy Selmon's Restaurant Recipe for Corn Casserole" recipe.

Lee Roy Selmon's Restaurant Recipe for Corn Casserole Recipe
by Jack Parrino

Lee Roy Selmon's Restaurant Recipe for Corn Casserole

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

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1

Ingredients

  • 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

Directions

  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.