Description
Paula Deen’s Corn Casserole is a rich, creamy, and cheesy side dish featuring whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted butter. This comforting casserole is topped with shredded cheddar cheese for a golden, bubbly finish. Perfect for holiday dinners or cozy family meals, it combines sweet corn flavors with a moist, tender texture.
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
- ½ cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the casserole evenly.
- Combine ingredients: In a large mixing bowl, mix the whole kernel corn (drained), cream-style corn, Jiffy corn muffin mix, sour cream, and melted unsalted butter until well blended and smooth.
- Transfer to baking dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Add cheese topping (optional): Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the corn mixture, if desired, for a cheesy crust.
- Bake the casserole: Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and the casserole is set in the middle.
- Cool and serve: Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving to let it set and enhance the flavors.
Notes
- For a gluten-free version, substitute the Jiffy corn muffin mix with a gluten-free alternative.
- Use reduced-fat sour cream and cheese for a lighter dish.
- The casserole can be prepared a day ahead and refrigerated; just increase baking time slightly if baking cold.
- Feel free to add diced jalapeños or green chilies for a spicy kick.
