Paula Deen Cornbread Casserole

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?

1. Preheat oven: Set your oven to 350°F (175°C).
2. Combine ingredients: In a mixing bowl, combine melted butter, whole kernel corn, creamed corn, cornbread mix, and sour cream.
3. Mix and pour: Fold ingredients together until well mixed, then pour into a 2-quart casserole dish.
4. Bake: Place in the preheated oven and bake for 1 hour, or until the casserole is golden and set.
5. 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

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Sides

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:414 kcal Best Season:Available

Description

This step is where restaurants pull ahead.

61 recipes with the full professional method. The details that change everything.

Get it on Amazon · £9.99

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

• 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

Instructions

1. Preheat oven: Set your oven to 350°F (175°C).
   
2. Combine ingredients: In a mixing bowl, combine melted butter, whole kernel corn, creamed corn, cornbread mix, and sour cream.
   
3. Mix and pour: Fold ingredients together until well mixed, then pour into a 2-quart casserole dish.
   
4. Bake: Place in the preheated oven and bake for 1 hour, or until the casserole is golden and set.
   
5. Serve: Serve warm and enjoy!

Notes

u003cliu003eu003cstrongu003eDrain the whole kernel corn wellu003c/strongu003e: Make sure to drain the whole kernel corn thoroughly to avoid extra moisture, which can make the casserole too soft.u003c/liu003eu003cliu003eu003cstrongu003eUse room temperature ingredientsu003c/strongu003e: Allow the sour cream and butter to come to room temperature before mixing. This helps them blend smoothly for an even texture.u003c/liu003eu003cliu003eu003cstrongu003eMix gently for best textureu003c/strongu003e: When combining the ingredients, fold them together gently rather than stirring vigorously. This keeps the casserole light and fluffy.u003c/liu003eu003cliu003eu003cstrongu003eCheck for doneness with a toothpicku003c/strongu003e: 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.u003c/liu003eu003cliu003eu003cstrongu003eLet it rest before servingu003c/strongu003e: Allow the casserole to rest for 10 minutes after baking. This helps it firm up and makes it easier to serve without crumbling.u003cbru003eu003cbru003eu003c/liu003e

Keywords:Paula Deen Cornbread Casserole