Paula Deen Corn Casserole
This comforting corn casserole combines creamed and whole kernel corn with Jiffy mix, sour cream, and cheddar cheese, creating a creamy, cheesy side perfect for easy make-ahead meals.
Equipment
- 1 9 x 13-inch casserole dish or 10-inch cast iron skillet
- 1 large mixing bowl
- 1 oven or Crock Pot
Ingredients
- 14.75 oz creamed corn
- 15.25 oz whole kernel sweet corn drained
- 8.5 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick butter melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F if baking.
- In a large bowl, combine creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter.
- Pour mixture into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar cheese and bake an additional 10 to 15 minutes until the top browns.
- Let the casserole rest for 5 minutes before serving.
- Alternatively, place combined ingredients (except cheddar) in a lightly greased Crock Pot.
- Cook on high for 2 to 3 hours or low for 4 hours.
- Add shredded cheddar cheese during the last 20 minutes of cooking and ensure the center is set before serving.
Notes
- Drain whole kernel corn well for best texture.
- Can be prepared up to two days ahead before baking.
- Use a greased dish to prevent sticking.
- Check Crock Pot casserole center firmness before serving.
- Try paired with chili for a comforting meal.