Paula Deen’s Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!


Servings: 6 servings


Ingredients
  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn, drained
  • 8 oz. Jiffy corn muffin mix
  • 8 oz. sour cream
  • 1 stick butter, melted
  • 1 cup cheddar cheese, shredded

Instructions
Oven
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
  3. Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
  4. Bake uncovered for 45 minutes. 
  5. Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
  6. Let stand for 5 minutes prior to serving.
Crock Pot
  1. 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.
  2. Cook on high for 2-3 hours or on low for 4.
  3. Add the shredded cheddar during the last 20 minutes of cooking.
  4. Ensure the center is firm and set prior to serving.
Notes
  • Make-Ahead Method:
  • Combine all ingredients except for the cheese and place in casserole dish. 
  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
  • When ready to serve:
  • Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.
  • Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
  • **An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.

Recipes by thecozycook.com.




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