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Paula Deen’s Corn Casserole

Paula Deen’s Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients.
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Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 410 kcal

Equipment

  • oven
  • Crock Pot
  • casserole dish
  • Cast Iron Skillet

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: 410kcal
Keyword baked casserole, corn casserole, Easy Recipe, Jiffy mix, Paula Deen’s Corn Casserole, side dish
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