Easy Paula Deen’s Corn Casserole Recipe
Discover how to make Paula Deen’s famous Corn Casserole with this simple, cheesy recipe. It’s perfect for holidays, potlucks, or comforting family dinners!
Ingredients
- 14.75 oz. creamed corn – Adds smoothness and moisture to the casserole.
- 15.25 oz. whole kernel sweet corn drained – Brings texture and a burst of sweetness.
- 8.5 oz. Jiffy corn muffin mix – The secret ingredient that gives the dish structure and a hint of sweetness.
- 8 oz. sour cream – Makes the casserole creamy and tangy.
- 1 stick butter melted – Adds richness and depth of flavor.
- 1 cup cheddar cheese shredded – Adds a cheesy topping for irresistible flavor.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine all ingredients except for the shredded cheddar cheese. Make sure to drain the whole kernel corn before adding it to the mixture.
- Mix thoroughly, ensuring the corn muffin mix is fully incorporated into the other ingredients.
- Pour the mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet for a rustic presentation.
- Bake uncovered for 45 minutes, until the casserole is set but still moist in the center.
- After 45 minutes, evenly sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows it to firm up for perfect slicing.