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Paula Deen Corn Casserole

Paula Deen Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 1 (14.75-ounce) can cream-style corn
  • 1 (15-ounce) can whole kernel corn, drained well
  • 1 cup sour cream
  • 1 (8.5-ounce) box Jiffy corn muffin mix
  • ½ cup (1 stick) unsalted butter, melted
  • 1 ½ cups shredded sharp cheddar cheese
  • Salt and black pepper to taste

Method
 

  1. Heat oven to 350°F. Grease a 9x9-inch baking dish. In a large bowl, stir together the cream-style corn, drained whole kernel corn, and sour cream until combined.
  2. Add the melted butter, Jiffy mix, and half the cheddar. Fold just until no dry mix remains, then spread the batter into the dish. Top with remaining cheese.
  3. Bake 45 to 50 minutes, until the top is golden and the center is set with a slight jiggle. Tent with foil if it browns too fast.
  4. Let the casserole rest 5 minutes, then scoop and serve warm.

Notes

Make-ahead: assemble the casserole, cover, and refrigerate unbaked overnight. The next day, bake straight from the fridge, adding about 10 minutes to the time. For the cleanest slices, let it rest a full 5 minutes before scooping.