Paula Deen’s Corn Casserole

Paula Deen's Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

INGREDIENTS : 
  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn, drained
  • 8 oz. Jiffy corn muffin mix
  • 8 oz. sour cream
  • ½ stick butter, melted
  • 1 cup cheddar cheese, shredded

INSTRUCTIONS : 

Oven : 
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first.
  3. Pour into a greased 9 x 13 casserole dish.
  4. Top with grated cheddar. Cover and and bake for 50 minutes. 
  5. Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
  6. Let stand for 5 minutes prior to serving.

Crock Pot : 

  1. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
  2. Top with shredded cheddar. Cook on high for 2-3 hours or on low for 4.
  3. Ensure the center is firm and set prior to serving.
This article and recipe adapted from site

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