Corn Casserole (Paula Deen)

Chef #268234's Note:

Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 3/4 ounce) can cream-style corn
• 1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 -1 1/2 cup shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
4. Remove from oven and top with Cheddar.
5. Return to oven for 5 to 10 minutes, or until cheese is melted.
6. Let stand for at least 5 minutes and then serve warm.

Reviews

[Bren in LR]

Perhaps this is blasphemy but I substituted 1% milk for the melted butter and it was delicious. I try to modify recipes to make them more heart healthy for my family but want them to enjoy their meals too. It was very good.

[Dede11]

Great. Add the egg for sure and mix the shredded cheddar right into the batter. For a bit extra flavor use the melted butter to saute a small chopped onion. Cool a bit and then add the other ingredients and bake.

[LorenLou]

Classic. Always use Jiffy. It imparts the classic "sweet"ness. Yum.