Paula Deen’s Corn Casserole (Print version)
A creamy, buttery Southern corn casserole made with corn muffin mix, sour cream, and melted cheddar.
# Ingredients:
For the casserole
01 -
1 (15.25 oz) can whole-kernel corn, drained
02 -
1 (14.75 oz) can cream-style corn
03 -
1 (8 to 8.5 oz) box corn muffin mix, such as Jiffy-style mix
04 -
1 cup (240 g) sour cream
05 -
1/2 cup (113 g) unsalted butter, melted
06 -
1/4 teaspoon black pepper
For the topping
07 -
1 1/2 cups (170 g) shredded medium or sharp cheddar cheese
# Instructions:
01 -
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or an 8-inch square baking dish.
02 -
In a large bowl, stir together the drained corn, cream-style corn, corn muffin mix, sour cream, melted butter, and black pepper until evenly combined.
03 -
Spread the mixture into the prepared baking dish and smooth the top into an even layer.
04 -
Bake for 40-45 minutes, until the edges are golden and the center is mostly set with a slight wobble.
05 -
Sprinkle the cheddar over the hot casserole. Return it to the oven for 5-10 minutes, until the cheese is melted and lightly bubbly.
06 -
Let the casserole rest for 10 minutes before scooping. Serve warm.
# Good to know:
01 -
A deeper dish gives a creamier center. A wider dish gives more browned edges.
02 -
Check corn muffin mix labels if you need a vegetarian version.
03 -
Best served warm after a 10-minute rest.