Hamdi Saidani Paula Deen’s Cornbread Casserole is made with butter, whole kernel corn, creamed corn, cornbread mix, and sour cream. This easy cornbread casserole recipe creates a delicious side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- ¼ pound butter, melted
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can creamed corn
- 1 (8.5 ounce) package corn bread mix
- 1 ounce sour cream
How To Make Cornbread Casserole?
- Preheat oven: Set your oven to 350°F (175°C).
- Combine ingredients: In a mixing bowl, combine melted butter, whole kernel corn, creamed corn, cornbread mix, and sour cream.
- Mix and pour: Fold ingredients together until well mixed, then pour into a 2-quart casserole dish.
- Bake: Place in the preheated oven and bake for 1 hour, or until the casserole is golden and set.
- Serve: Serve warm and enjoy!
Recipe Tips:
- Drain the whole kernel corn well: Make sure to drain the whole kernel corn thoroughly to avoid extra moisture, which can make the casserole too soft.
- Use room temperature ingredients: Allow the sour cream and butter to come to room temperature before mixing. This helps them blend smoothly for an even texture.
- Mix gently for best texture: When combining the ingredients, fold them together gently rather than stirring vigorously. This keeps the casserole light and fluffy.
- Check for doneness with a toothpick: Insert a toothpick in the center of the casserole around the 1-hour mark. If it comes out clean or with just a few crumbs, it’s done. If it’s too wet, bake for an extra 5–10 minutes.
- Let it rest before serving: Allow the casserole to rest for 10 minutes after baking. This helps it firm up and makes it easier to serve without crumbling.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Cornbread Casserole cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Let the casserole cool completely before placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil to prevent drying, and heat for 15–20 minutes or until warmed through.
Nutrition Facts
Servings Per Recipe 6
- Calories 414
- Total Fat 21g
- Saturated Fat 11g
- Cholesterol 44mg
- Sodium 1188mg
- Total Carbohydrate 54g
- Dietary Fiber 3g
- Total Sugars 9g
- Protein 7g
- Vitamin C 4mg
- Calcium 108mg
- Iron 2mg
- Potassium 214mg
Try More Paula Deen Recipe:
- Paula Deen Cornbread
- Paula Deen Brunch Casserole
- Paula Deen Corn Pudding
- Paula Deen Chicken Green Bean Casserole
Paula Deen Cornbread Casserole
Description
Paula Deen’s Cornbread Casserole is made with butter, whole kernel corn, creamed corn, cornbread mix, and sour cream. This easy cornbread casserole recipe creates a delicious side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat oven: Set your oven to 350°F (175°C).
- Combine ingredients: In a mixing bowl, combine melted butter, whole kernel corn, creamed corn, cornbread mix, and sour cream.
- Mix and pour: Fold ingredients together until well mixed, then pour into a 2-quart casserole dish.
- Bake: Place in the preheated oven and bake for 1 hour, or until the casserole is golden and set.
- Serve: Serve warm and enjoy!
Notes
- Drain the whole kernel corn well: Make sure to drain the whole kernel corn thoroughly to avoid extra moisture, which can make the casserole too soft.
- Use room temperature ingredients: Allow the sour cream and butter to come to room temperature before mixing. This helps them blend smoothly for an even texture.
- Mix gently for best texture: When combining the ingredients, fold them together gently rather than stirring vigorously. This keeps the casserole light and fluffy.
- Check for doneness with a toothpick: Insert a toothpick in the center of the casserole around the 1-hour mark. If it comes out clean or with just a few crumbs, it’s done. If it’s too wet, bake for an extra 5–10 minutes.
- Let it rest before serving: Allow the casserole to rest for 10 minutes after baking. This helps it firm up and makes it easier to serve without crumbling.
Paula Deen Cornbread Casserole
