paula deens corn casserole recipe
This Corn Casserole is a classic comfort dish that’s rich, creamy, and packed with corn flavor. Perfect for family gatherings, holidays, or potlucks, Paula Deen’s recipe is simple to make and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
- Yield: 8–10 servings 1x
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Ingredients
Scale
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup (8 oz) sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1–2 cups shredded cheddar cheese (optional, for topping)
Instructions
1. Preheat the oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or a 2-quart casserole dish.
2. Mix the ingredients
- In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy corn muffin mix. Stir until well blended.
3. Assemble the casserole
- Pour the mixture into the prepared baking dish.
- (Optional) Sprinkle the shredded cheddar cheese evenly over the top.
4. Bake
- Bake in the preheated oven for 45–50 minutes, or until the casserole is golden brown and set in the center.
5. Serve
- Let the casserole cool for a few minutes before serving. Serve warm as a side dish to complement meats, poultry, or other main courses.
Notes
- Make-Ahead: Prepare the mixture and refrigerate it (uncooked) for up to 24 hours. Bake just before serving.
- Variations: Add cooked bacon, green chilies, or jalapeños for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Find it online: https://ukfinda.com/paula-deens-corn-casserole-recipe/