Paula Deen Corn Casserole: The Easy Cheesy Classic You’ll Love
Paula Deen’s Southern Corn Casserole recipe is packed with delicious kernels of corn, cornbread, and a heavenly dose of gooey cheese that all gets cooked to a golden brown. Whether you are making this as a side dish for the holidays or Sunday supper, it is sure be devoured!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 1 can (14 3/4 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 ounce) package corn muffin mix
- 2-3 handfuls medium cheddar cheese, shredded
Instructions
1. Preheat the oven to 350°F. Nonstick cooking spray or butter a 9×9-inch baking dish.
2. In a large mixing bowl, stir together can of corn kernels, can of cream corn, package corn muffin mix, sour cream, and the butter. Everything but the cheese.
3. Pour the mixture into the greased casserole dish.
4. Bake uncovered for 40-45 minutes, until it is set and no longer jiggly.
5. Pull the casserole out and top with the shredded cheese. Bake for another 5 minutes until cheese has melted.
6. Let rest for a few minutes before serving. Salt and pepper to taste. Serve warm.
Notes
Shred your own cheese for the best meltiness on top of the casserole.
Keep an eye on the casserole to make sure it doesn’t over cook as all ovens can run at different temperatures.
Make sure all of the ingredients are well mixed together before putting into the baking pan.
Casserole will last in an airtight container in the fridge for 3-4 days.
Find it online: https://cookingwithramsay.com/paula-deen-corn-casserole/