Description
Paula Deen’s Corn Casserole is a classic Southern side dish that’s rich, creamy, and full of corn flavor. This easy-to-make casserole is perfect for gatherings or weeknight dinners.
Ingredients
Scale
Ingredients:
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Mix ingredients: In a large mixing bowl, combine whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until well combined.
- Prepare the casserole: Pour the mixture into a greased 8×8-inch or 9×9-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top, if desired.
- Bake: Bake for 45–50 minutes, or until the center is set and the top is golden brown.
- Serve: Let the casserole rest for 5–10 minutes before serving.
Notes
- For extra richness, add a beaten egg to the mixture.
- You can also mix the cheese into the batter instead of sprinkling it on top.
- Double the recipe for a crowd and bake in a 9×13-inch dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square (about 1/8 of casserole)
- Calories: 280
- Sugar: 5g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
