Description
This Paula Deen Corn Casserole recipe delivers a creamy, sweet, and comforting Southern-style side dish perfect for any gathering. It’s an easy-to-make baked corn casserole that’s a favorite for its simple preparation and delicious flavor.
Ingredients
Scale
- 1 can (15 oz.) whole kernel corn, drained
- 1 can (15 oz.) creamed corn
- 1 cup sour cream
- 1 stick (1/2 cup) unsalted butter, melted
- 1 package (8 oz.) corn muffin mix
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, and melted butter. Stir until well combined.
- Gently fold in the corn muffin mix until just combined. Avoid overmixing.
- Pour the mixture into a greased baking dish, smoothing it out evenly.
- If desired, sprinkle shredded cheese evenly over the top.
- Bake for approximately 45 minutes, or until the top is golden and the casserole is set.
- Allow to cool for a few minutes before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Ensure whole kernel corn is thoroughly drained to prevent a soggy texture.
- Check for doneness a few minutes before the recommended baking time; the center should be firm.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.
- Reheat in the oven at 350°F (175°C) for 20-30 minutes for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving