Description

Paula Deen’s Corn Casserole is a beloved Southern side dish that’s both simple to prepare and delightfully satisfying. This creamy and slightly sweet casserole pairs wonderfully with a variety of main courses, making it a versatile addition to any meal.

Ingredients

Units Scale

1 (15.25-ounce) can whole kernel corn, drained
1 (14.75-ounce) can creamed corn
1 (8.5-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheddar cheese

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Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Mix Ingredients: In a large bowl, combine the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until well mixed.
Prepare Baking Dish: Lightly grease a 9×13-inch casserole dish.
Assemble Casserole: Pour the corn mixture into the prepared dish, spreading it evenly.
Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the casserole is golden brown and set in the center.
Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
Melt Cheese: Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
Serve: Allow the casserole to rest for about 5 minutes before serving warm.

Notes

Make-Ahead Option: You can prepare the casserole mixture in advance and refrigerate it until you’re ready to bake. If baking from cold, you may need to add a few extra minutes to the baking time.
Variations: For a sweeter casserole, consider adding 2 tablespoons of granulated sugar to the mixture. If you prefer a fluffier texture, you can beat in 2 large eggs and 1 teaspoon of cornstarch with the other ingredients.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.