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 ¾ oz.creamed corn
- 15 ¼ oz.whole kernel sweet corn (drained)
- 8 ½ oz.jiffy corn muffin mix
- 8 oz.sour cream
- 1 stickbutter (melted)
- 1 cupcheddar cheese (shredded)
Directions
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.
- 3
Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- 4
Bake uncovered for 45 minutes.
- 5
Top with shredded cheddar. 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
Cook on high for 2-3 hours or on low for 4.
- 3
Add the shredded cheddar during the last 20 minutes of cooking.
- 4
Ensure the center is firm and set prior to serving. Be sure to try my Chili Cornbread Casserole recipe next, you'd love it!