Paula Deen's Corn Casserole
Ingredients:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 (8.5 oz) box Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/2 cup grated cheddar cheese (optional for extra richness)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x9-inch (or similar size) baking dish with butter or cooking spray.
2. Mix the Ingredients:
In a large bowl, combine the two cans of corn (whole kernel and cream-style corn).
Add the box of Jiffy cornbread mix, sour cream, and melted butter. Stir everything together until well combined.
If you’re adding cheese, stir it into the mixture now.
3. Bake the Casserole:
Pour the corn mixture into the prepared baking dish and spread it out evenly.
Bake for 45-50 minutes, or until the casserole is set and lightly golden on top. You can check by inserting a toothpick in the center—if it comes out clean, it’s done.
4. Serve:
Let the casserole sit for 5-10 minutes before serving. This will help it firm up a bit.
Serve hot as a side dish to complement your main meal!
Tips and Variations:
Add-ins: You can make this casserole your own by adding diced green chiles, jalapeños, or cooked bacon for extra flavor.
Cheese: For extra cheesy goodness, you can top the casserole with more shredded cheese in the last 5-10 minutes of baking.
Gluten-Free: If you're gluten-free, be sure to use a gluten-free corn muffin mix in place of the Jiffy mix.
Make-Ahead: You can prepare the casserole ahead of time, refrigerate it (before baking), and then bake it when you're ready. It can also be frozen and baked later.