Description
Paula Deen’s Corn Casserole is a classic Southern side dish featuring a creamy, cheesy corn mixture baked to golden perfection. Combining whole kernel corn, cream-style corn, and Jiffy corn muffin mix with sour cream and melted butter, this easy-to-make casserole offers a comforting and rich flavor that’s perfect for holidays or simple family dinners. Optional cheddar cheese adds an extra layer of savory goodness.
Ingredients
Scale
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted unsalted butter. Stir well until the mixture is thoroughly blended.
- Prepare Baking Dish: Grease an 8×8-inch or 9×9-inch baking dish to prevent sticking and pour the corn mixture evenly into the dish.
- Add Cheese: If using, sprinkle shredded cheddar cheese evenly over the top of the mixture for extra cheesy flavor.
- Bake: Place the casserole in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top is golden brown.
- Rest and Serve: Allow the casserole to rest for 5 to 10 minutes out of the oven before serving. This helps it set further and makes slicing easier.
Notes
- For extra richness, beat and add one egg to the mixture before baking.
- You can mix the shredded cheddar cheese directly into the batter instead of sprinkling it on top.
- To serve a larger crowd, double the recipe and use a 9×13-inch baking dish.
