Description
Paula Deen’s Corn Casserole is a classic Southern side dish featuring a creamy blend of whole kernel corn, cream-style corn, and corn muffin mix, enriched with sour cream and butter, and optionally topped with cheddar cheese. This comforting casserole is baked to golden perfection and makes a perfect accompaniment for holiday meals or family dinners.
Ingredients
Scale
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir everything together until the mixture is smooth and well blended.
- Prepare Baking Dish: Grease an 8×8-inch or 9×9-inch baking dish to prevent sticking, then pour the corn mixture evenly into the dish.
- Add Cheese (Optional): If desired, sprinkle the shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This helps the dish to firm up and makes it easier to cut.
Notes
- For extra richness and a firmer texture, add a beaten egg to the mixture before baking.
- You can mix the cheddar cheese directly into the batter instead of sprinkling it on top for a cheesy consistency throughout.
- To serve a larger group, double the recipe and use a 9×13-inch baking dish. Adjust baking time as needed.
