Paula Deen’s Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Servings: 6 servings

Ingredients

• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn, drained
• 8 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick butter, melted
• 1 cup cheddar cheese, shredded

Instructions

Oven

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

Crock Pot

1. 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.
2. Cook on high for 2-3 hours or on low for 4.
3. Add the shredded cheddar during the last 20 minutes of cooking.
4. Ensure the center is firm and set prior to serving.

Notes

• Make-Ahead Method:
• Combine all ingredients except for the cheese and place in casserole dish. 
• Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
• When ready to serve:
• Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.
• Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
• **An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.

Recipes by thecozycook.com.

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