Are you looking for a cozy side dish? The Paula Deen Corn Casserole Recipe is a true classic. It is creamy, sweet, and very buttery.
Many people call it corn pudding. It tastes like a hug in a bowl. This dish is perfect for big holiday meals. It also works for a simple weeknight dinner.
Learning how to make Paula Deen Corn Casserole is very easy. You only need a few simple items. Your whole family will love this fluffy treat.
This Paula Deen Corn Casserole Recipe is famous for a reason. It is the ultimate comfort food for everyone.
When I first introduced to Paula Deen Corn Casserole
I first tried this dish at a potluck. The smell of sweet corn filled the room. It looked like golden bread but felt like custard. I took one bite and was hooked instantly.
It was the best side dish on the table. I asked for the recipe right away. Since then, I make it for every party. It is always the first dish to disappear.
Equipment List
- Large mixing bowl.
- Sturdy mixing spoon or spatula.
- 9×13 inch baking dish.
- Cooking spray.
- Measuring cups.
Ingredients You Need for Paula Deen Corn Casserole
- 1 can (15 oz) whole kernel corn.
- 1 can (14.75 oz) cream-style corn.
- 8 oz corn muffin mix (like Jiffy).
- 1 cup sour cream.
- 1/2 cup melted unsalted butter.
- 1 cup shredded cheddar cheese (optional).
Step-by-Step Guide
- Preheat your oven to 350°F. Grease your baking dish well.
- Drain the whole kernel corn first. Pour both cans into your bowl.
- Dump in the corn muffin mix. Stir it gently into the corn.
- Add the melted butter and sour cream. Stir until the mix is smooth.
- Pour the batter into the dish. Bake for 45 to 50 minutes.
- Top with cheese in the last 5 minutes. Let it brown and bubble.
Tips to Make the Best Paula Deen Corn Casserole
- Do not overmix the batter.
- Use full-fat sour cream for richness.
- Drain the whole corn very well.
- Let it sit for 10 minutes after baking.
- Add jalapeños for a spicy kick.
FAQs about Paula Deen Corn Casserole
Q: Can I make this dish ahead of time?
A: Yes, mix it and keep it in the fridge. Bake it fresh right before your big meal.
Q: Can I use frozen corn instead?
A: Yes, use two cups of thawed frozen corn. Ensure you drain all the extra water first.
Q: How do I store the leftovers?
A: Place leftovers in an airtight container. Keep it in the fridge for three days.
Q: Can I double the recipe?
A: Yes, use a larger pan for a double batch. You may need more baking time too.
Final Thoughts
The Paula Deen Corn Casserole Recipe is a kitchen staple. It is simple, cheap, and very delicious. You do not need fancy skills to make it. It brings joy to every dinner table.
Give this warm dish a try tonight. You will see why everyone loves it so much. Enjoy your homemade Southern feast!
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Paula Deen Corn Casserole Recipe
Equipment
- Large mixing bowl
- Sturdy mixing spoon or spatula.
- 9×13 inch baking dish
- Cooking spray
- Measuring cups
Ingredients
- 1 can 15 oz whole kernel corn.
- 1 can 14.75 oz cream-style corn.
- 8 oz corn muffin mix like Jiffy.
- 1 cup sour cream.
- 1/2 cup melted unsalted butter.
- 1 cup shredded cheddar cheese optional.
Instructions
- Preheat your oven to 350°F. Grease your baking dish well.
- Drain the whole kernel corn first. Pour both cans into your bowl.
- Dump in the corn muffin mix. Stir it gently into the corn.
- Add the melted butter and sour cream. Stir until the mix is smooth.
- Pour the batter into the dish. Bake for 45 to 50 minutes.
- Top with cheese in the last 5 minutes. Let it brown and bubble.
Notes
- Do not overmix the batter.
- Use full-fat sour cream for richness.
- Drain the whole corn very well.
- Let it sit for 10 minutes after baking.
- Add jalapeños for a spicy kick.