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Paula Deen’s Corn Casserole

Paula Deen’s Corn Casserole

Delightful Paula Deen’s Corn Casserole made with creamy corn, cheddar, and a hint of buttery goodness.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 410 kcal

Equipment

  • Oven
  • Crock Pot
  • casserole dish
  • mixing bowl

Ingredients
  

Casserole Ingredients

  • 14.75 oz creamed corn
  • 15.25 oz whole kernel sweet corn drained
  • 8.5 oz Jiffy corn muffin mix not prepared
  • 8 oz sour cream
  • 1 stick butter melted
  • 1 cup cheddar cheese shredded

Instructions
 

Oven Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
  • Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
  • Bake uncovered for 45 minutes.
  • Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
  • Let stand for 5 minutes prior to serving.

Crock Pot Instructions

  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
  • Cook on high for 2-3 hours or on low for 4.
  • Add the shredded cheddar during the last 20 minutes of cooking.
  • Ensure the center is firm and set prior to serving.

Notes

The Jiffy mix is not prepared and then added; just the contents of the box itself is added to the mixing bowl.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 49gProtein: 10gFat: 19gSaturated Fat: 9gCholesterol: 40mgSodium: 772mgPotassium: 291mgFiber: 3gSugar: 11gVitamin A: 520IUVitamin C: 4.8mgCalcium: 201mgIron: 1.6mg
Keyword comfort food, corn casserole, easy recipe, Paula Deen, sides, Vegetable Dish
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