Paula Deen’s Corn Casserole
Delicious and creamy Paula Deen’s Corn Casserole is a perfect side dish for family gatherings.
Equipment
- oven
- Mixing Bowl
- casserole dish
- Crock Pot
Ingredients
- 14.75 oz creamed corn
- 15.25 oz whole kernel sweet corn drained
- 8.5 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick butter melted
- 1 cup cheddar cheese shredded
Instructions
Oven Method
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
- Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
Crock Pot Method
- 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.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Notes
The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 49gProtein: 10gFat: 19gSaturated Fat: 9gCholesterol: 40mgSodium: 772mgPotassium: 291mgFiber: 3gSugar: 11gVitamin A: 520IUVitamin C: 4.8mgCalcium: 201mgIron: 1.6mg
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