PAULA DEEN’S CORN CASSEROLE
Paula Deen’s Corn Casserole is a rich, buttery side dish made with creamed corn, whole corn, and cornbread mix. It’s the ultimate comfort food—easy to throw together and always a crowd-pleaser!
Ingredients
- 1 15.25 oz can whole kernel corn, drained
- 1 14.75 oz can cream-style corn
- 1 8 oz package Jiffy corn muffin mix
- 1 cup sour cream
- ½ cup 1 stick unsalted butter, melted
- Optional: 1 cup shredded cheddar cheese for topping
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
Mix Ingredients:
- In a large bowl, combine whole corn, creamed corn, cornbread mix, sour cream, and melted butter. Stir until fully blended.
Pour and Spread:
- Pour the mixture into the prepared baking dish and spread evenly.
Bake:
- Bake uncovered for 45–55 minutes, or until the center is set and the top is lightly golden.
(Optional) Add Cheese:
- If using cheese, sprinkle it on top in the last 5–10 minutes of baking until melted and bubbly.
Notes
- Make Ahead: Mix everything together the night before and bake fresh the next day.
- Variations: Add chopped jalapeños, green onions, or cooked crumbled bacon for extra flavour.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.