Description
Paula Deen’s Corn Casserole is a creamy and cheesy dish that is perfect for gatherings.
Ingredients
Scale
- 14.75 oz creamed corn
- 15.25 oz whole kernel sweet corn, drained
- 8.5 oz Jiffy corn muffin mix (dry mix only)
- 8 oz sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix all ingredients except the cheddar cheese.
- Pour into a greased 9×13-inch casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Sprinkle cheddar cheese on top and bake 10–15 more minutes, until melted and lightly golden.
- Let rest 5 minutes before serving.
Notes
- Do not prepare the Jiffy mix—use it straight from the box.
- You can add cheese from the beginning and bake covered for 55–60 minutes if preferred.
- Try adding diced jalapeños or green chilies for a spicy twist.
- Make-Ahead Options: Assemble & Refrigerate or Bake & Reheat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking or Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 772 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
Keywords: Paula Deen, Corn Casserole, Comfort Food