Description
A creamy, rich corn casserole that’s a perfect side dish for any meal, inspired by Paula Deen’s classic recipe.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 package (8 oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix until well combined.
- Fold in the shredded cheddar cheese and season with salt and pepper to taste.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the casserole is set.
- Allow to cool for a few minutes before serving.
Notes
- For a sweeter flavor, you can add a couple of tablespoons of sugar.
- Feel free to add green chilies or jalapeños for a spicy kick.
- This casserole can be made ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 30
Keywords: Paula Deen corn casserole, corn casserole recipe, cheesy corn casserole, easy corn casserole, Southern corn casserole