In a large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan. Bake for 20 to 25 minutes or until cornbread is golden brown and begins to pull away from sides of pan.
Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
Paula Deen is known all over the country as the queen of southern cooking. Out of all her dishes, this corn casserole is one of the best. Also called spoon bread or creamed corn casserole, this dish has the perfect balance of flavors and textures. It’s crisp, tender, sweet, creamy, and buttery, too! It’s everything you can ask for in comfort food.