Hamdi Saidani Paula Deen Corn Casserole is made with whole kernel corn, cream-style corn, corn muffin Jiffy mix, sour cream, melted butter, and shredded cheddar cheese.
This delicious corn casserole recipe creates a hearty side dish that takes about 55-60 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed:
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 8 oz corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- ½ cup butter, melted
- 1 to 1½ cups shredded cheddar cheese
How To Make Corn Casserole:
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the ingredients: In a large bowl, combine the whole-kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until well combined.
- Bake the casserole: Pour the mixture into a greased casserole dish. Bake for 45 minutes or until the top is golden brown.
- Add cheese topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
- Let it rest: Allow the casserole to sit for at least 5 minutes before serving warm.
Recipe Tips
- Use room temperature sour cream: This helps blend the ingredients more smoothly, making the casserole texture better.
- Don’t overmix: Stir the ingredients just until combined to keep the casserole light and fluffy.
- Cheese for extra flavor: Use sharp cheddar for a stronger flavor, or mix in different types of cheese like Monterey Jack for variety.
- Grease the dish well: Make sure to grease the casserole dish generously to prevent sticking.
- Let it rest before serving: Allow the casserole to sit for at least 5 minutes after baking so it can set and be easier to serve.
How To Store & Reheat Leftovers
Storing in the Fridge: Once the casserole has cooled, cover the dish tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
Freezing: You can freeze the casserole by transferring it to a freezer-safe container. It will stay good for up to 2 months. To thaw, place it in the fridge overnight.
Reheating: To reheat, simply warm the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Nutrition Facts
- Calories: 832
- Total Fat: 52.2 g
- Saturated Fat: 29.1 g
- Cholesterol: 121.7 mg
- Sodium: 1549.8 mg
- Total Carbs: 81.4 g
- Dietary Fiber: 7.2 g
- Sugars: 19.8 g
- Protein: 17.2 g
Try More Paula Deen Recipes:
- Candied Yams With Marshmallows
- Mississippi Pot Roast
- Chicken Casserole With Ritz Crackers
- Salisbury Steak
Paula Deen Corn Casserole
Description
Paula Deen Corn Casserole is made with whole kernel corn, cream-style corn, corn muffin Jiffy mix, sour cream, melted butter, and shredded cheddar cheese.
This delicious corn casserole recipe creates a hearty side dish that takes about 55-60 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the ingredients: In a large bowl, combine the whole-kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until well combined.
- Bake the casserole: Pour the mixture into a greased casserole dish. Bake for 45 minutes or until the top is golden brown.
- Add cheese topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
- Let it rest: Allow the casserole to sit for at least 5 minutes before serving warm.
Notes
- Use room temperature sour cream: This helps blend the ingredients more smoothly, making the casserole texture better.
- Don’t overmix: Stir the ingredients just until combined to keep the casserole light and fluffy.
- Cheese for extra flavor: Use sharp cheddar for a stronger flavor, or mix in different types of cheese like Monterey Jack for variety.
- Grease the dish well: Make sure to grease the casserole dish generously to prevent sticking.
- Let it rest before serving: Allow the casserole to sit for at least 5 minutes after baking so it can set and be easier to serve.
