Description
This easy Paula Deen corn casserole combines Jiffy corn muffin mix, corn, sour cream, butter, and cheddar cheese into a creamy, comforting side dish perfect for holidays and family dinners.
Ingredients
- 14.75 oz creamed corn
- 15.25 oz whole kernel sweet corn, drained
- 8.5 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
1. Preheat oven to 350°F.
2. In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter.
3. Pour the mixture into a greased 9×13-inch casserole dish or 10-inch cast iron skillet.
4. Bake uncovered for 45 minutes.
5. Top with shredded cheddar cheese.
6. Bake for an additional 10-15 minutes, until the top begins to brown.
7. Let stand for 5 minutes before serving.
Notes
Do not prepare the Jiffy mix before adding it; use the dry mix directly from the box.
To make ahead, assemble the casserole without the cheese, cover, and refrigerate up to 2 days before baking.
Alternatively, bake ahead, refrigerate, then reheat and add cheese before serving.
An alternate method is to add the cheese before baking and bake covered for 55-60 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 11g
- Sodium: 772mg
- Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg