PAULA DEEN CORN CASSEROLE

PREP TIME: 5 mins | COOK TIME: 50 mins | COOLING TIME: 5 mins | TOTAL TIME: 55 mins | SERVINGS: 6 people

This Paula Deen Corn Casserole put a fun, exciting twist to traditional corn casserole. This casserole is super easy to make and is ready in less than an hour. Perfectly sweet, savory, fluffy, and creamy. This corn casserole has been one of my favorite corn dishes. Keep any leftovers in the fridge for up to 3 to 4 days. I love this casserole chilled. I think this tastes better when chilled. This corn casserole is also excellent to freeze for up to 3 months. When ready to serve after freezing, thaw it in the fridge and reheat it in the microwave.

INGREDIENTS

½ c. butter, melted

1 (8 oz.) Box corn muffin mix

1 c. sour cream

1 (15.25 oz.) can whole kernel corn, drained

1 to 1 ½ c. cheddar, shredded

1 (14.75 oz.) can of creamed-style corn

HOW TO MAKE PAULA DEEN CORN CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: Place the whole kernel of corn, creamed corn, corn mix (just the dry ingredients from the box), sour cream, and half c. butter in a mixing bowl. Stir well until blended.

Step 3: Into the prepared baking dish, transfer the mixture. Place in the preheated oven and bake for about 45 minutes or until golden brown.

Step 4: Take the casserole from the oven and sprinkle it with 1 to 1 ½ cups of shredded cheddar. Resume baking for another 5 to 10 minutes or until the cheese has melted.

Step 5: Before serving, allow the casserole to stand for about 5 to 10 minutes. Enjoy the casserole warm!

NOTES:

Add 2 tbsp – ¼ c granulated sugar to the corn muffin mix to make this casserole sweeter.

To make the casserole fluffier, beat 2 large eggs with 1 tsp of cornstarch. Then, stir this into the mixture along with the sour cream.

Bake the casserole in a 12-inch cast-iron skillet to make crispier edges.

NUTRITION FACTS: