Paula Deen Corn Casserole Recipe
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.
Equipment
- Large mixing bowl
- Sturdy mixing spoon or spatula.
- 9x13 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.