Corn Casserole by Dawn Griffith

  Paula Deen's Corn Casserole Recipe

Corn Casserole Recipe by Paula Deen

Easy Level

55 MIN 10 Prep + 45 Cook

6 - 8 Servings

 

Ingredients

• 1 (15 1/4 oz) can whole kernel corn, drained
• 1 (14 3/4 oz) can cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 (8 oz) package corn muffin mix
• medium cheddar cheese, shredded

Preparation

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

 

 

 

 

Corn Casserole

Here is how you make this yummy concoction.

1 (15 1/4 oz) can whole kernel corn, drained

1(14 3/4 oz)  can of cream corn

1 (8oz) package Jiffy corn bread mix

1 cup of sour cream

1/2 cup of butter melted

1 to 1/2 cup of shredded Cheddar ( I used Colby Jack)

Preheat oven 350 grease a 9-by 13 baking dish or a large casserole dish.

Mix together the corn jiffy, sour cream and butter in a large bowl next stir in cheese. Pour mix into greased baking dish.

Bake for 55 minutes, or  until golden brown , let it sit for 5 minutes before severing.

Recipe