Description
Paula Deen’s Corn Casserole is a rich, creamy, and easy-to-make side dish that’s perfect for holidays and family gatherings. Here’s a classic recipe inspired by her famous version:
Ingredients
Units
Scale
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1 box (8.5-ounce) Jiffy corn muffin mix
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mix ingredients: In a large bowl, combine the whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy mix. Stir until well blended.
- Add cheese (optional): If using, fold in shredded cheddar cheese.
- Bake: Pour the mixture into the prepared baking dish and spread evenly.
- Cook for 45-50 minutes, or until the casserole is golden brown on top and set in the middle.
- Serve warm and enjoy!
Notes
- Cheesy Upgrade: Add extra cheese on top in the last 10 minutes of baking.
- Spicy Kick: Mix in chopped jalapeños or a pinch of cayenne pepper.
- Bacon Lovers: Stir in cooked and crumbled bacon for extra flavor.
- Make it Ahead: Assemble the dish in advance and refrigerate until ready to bake.