Paula Deen Corn Casserole (Recipe for Printing)
Creamy, cheesy corn casserole with buttery flavor and simple prep. An easy, comforting Southern-style favorite.
# What You Need:
→ Base
01 -
75 oz canned creamed corn
02 -
25 oz whole kernel sweet corn, drained
03 -
5 oz Jiffy corn muffin mix
→ Dairy and Fat
04 -
8 oz sour cream
05 -
1 stick unsalted butter, melted
06 -
1 cup shredded cheddar cheese
# How to Make It:
01 -
Set oven temperature to 350°F (175°C) to preheat.
02 -
In a large mixing bowl, blend together creamed corn, drained whole kernel corn, sour cream, and melted butter until smooth.
03 -
Gently fold in Jiffy corn muffin mix until the batter is homogenous.
04 -
Grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.
05 -
Pour the corn mixture into the prepared baking dish, smoothing the surface evenly. Sprinkle shredded cheddar cheese in an even layer over the top.
06 -
Transfer the dish to the oven and bake for 25 minutes, or until the casserole is set and the cheese is melted and golden.
07 -
Let casserole cool for several minutes before slicing and serving.
# Extra Tips:
01 -
For extra richness, substitute part of the sour cream with full-fat Greek yogurt.