Maria’s Mabon Cornbread Casserole
Image sourced from bellyfull.net
Maria here! 👋If you listened to Episode 28 on Mabon celebrating the Autumn Equinox, this is the Cornbread Casserole recipe we referenced that I make every year and that people go crazy over. This recipe is so easy, and is a really great way to celebrate Mabon, Haustblot, the Fall Harvest, and other holidays like Thanksgiving and beyond!
You will need a cornbread mix, whether that’s your standard Jiffy Corn Muffin Mix, or with a gluten-free cornbread mix. I live a gluten-free diet, and my favorite mix to use for this recipe is Bob’s Red Mill Gluten Free Cornbread Mix.
If you’re making this to celebrate a witchy holiday, it’s a great idea to do a little kitchen magick! How does Kitchen Witchery differ from just regular cooking and baking? Your intent and focus, and your selection of ingredients! Of course, the star of this particular recipe is Corn.
Magickal Properties of Corn 🌽
Aspects: Protection, Divination, Good Luck, Mother Earth, Sacred Feminine, Prosperity, Fertility, Abundance, Stability
Deities: The Corn Mother, Atna (Arikara), Chicha (South American), Corn Maidens/Kachina Mana (Hopi), Little Giver (Seminole), Mondawmin (Ojibwe), Selu (Cherokee), Spirit of the Corn (Iriquois)
Season: Late Summer, Autumn
The intent of this cornbread casserole is best suited to celebrate fertility, the abundance of Summer, the Fall harvest, or a Sabbat like Mabon. Corn is often used in the witch world to invoke Mother Earth. Many cultures revered corn as a symbol of prosperity, protection and spirituality.
So, without further adieu, here’s the recipe …
Image sourced from tasteofhome.com
Maria’s Autumn Cornbread Casserole
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins
Servings: 8
Ingredients:
2 large eggs
1 cup sour cream
½ cup unsalted butter, melted
8.5 oz. cornbread or corn muffin mix
15 oz. canned whole kernel corn
15 oz. canned creamed corn
Instructions:
Preheat oven to 350 degrees F. Coat a 9x9 inch backing pan with butter or non-stick cooking spray.
Melt butter and let cool. You don’t want to use the melted butter while it’s still hot, but not so cool that it solidifies again.
In a large bowl, whisk together eggs, sour cream, and butter until well combined and smooth.
Add in creamed corn and whole kernel corn. After well combined, stir in cornbread mix. Pour into greased baking pan.
Bake for 55-60 mins until the top is golden brown and toothpick comes out clean.
