Paula Deen’s Corn Casserole
A silky, custardy corn bake made with Jiffy mix, cream-style and whole kernel corn, sour cream, melted butter, and shredded cheddar, baked until golden and resting to set.
Ingredients
Main
- 8.5 oz Jiffy corn muffin mix
- 15 oz cream-style corn
- 15 oz whole kernel corn drained
- 1 cup sour cream
- 0.5 cup butter melted
- 1 cup cheddar cheese shredded
Instructions
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish with cooking spray.
- In a large bowl, stir together the Jiffy corn muffin mix, cream-style corn, whole kernel corn, sour cream, and melted butter until just blended.
- Fold in half of the shredded cheddar cheese, reserving the rest for the top.
- Spread the mixture into the prepared dish, sprinkle with remaining cheese, and bake for 45 minutes until golden around the edges and set in the center.
- Allow to rest 10 minutes before serving.
Notes
Let the casserole rest 10 minutes before slicing so it firms up.
Tent loosely with foil if the edges brown too fast.
For a twist, stir in diced roasted red peppers before baking.