Paula Deen Corn Casserole (Printable Version)
Creamy corn and cheddar baked with Jiffy mix for a warm, comforting side dish everyone will enjoy.
# Ingredients:
→ Corn Mixtures
01 -
1 can (425 g) creamed corn
02 -
1 can (425 g) whole kernel sweet corn, drained
→ Dry Mix
03 -
1 box (225 g) Jiffy corn muffin mix
→ Dairy
04 -
240 g sour cream
05 -
56 g unsalted butter, melted
06 -
200 g shredded cheddar cheese
# Steps:
01 -
In a mixing bowl, combine creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter until well blended.
02 -
Transfer mixture to a lightly greased 23 x 33 cm (9 x 13 inch) casserole dish or a 25 cm (10 inch) cast iron skillet. Bake uncovered at 177°C (350°F) for 45 minutes.
03 -
Remove casserole from oven, sprinkle evenly with shredded cheddar cheese, and return to oven. Bake an additional 10-15 minutes or until cheese is golden and bubbling.
04 -
Let the casserole rest for 5 minutes at room temperature before serving to allow it to set.
05 -
Combine all ingredients except cheddar cheese in a lightly greased Crock Pot. Cook on high for 2-3 hours or low for 4 hours. Add cheddar cheese during the last 20 minutes of cooking and ensure the center is set before serving.
06 -
To prepare in advance, assemble all ingredients except cheese in a casserole dish, cover and refrigerate for up to two days. Let stand at room temperature for 30 minutes before baking as indicated. Alternatively, bake covered at 177°C (350°F) for 50 minutes, cool and refrigerate. Before serving, add shredded cheese, bake covered at 150°C (300°F) for 10 minutes, then uncovered at 177°C (350°F) for 10-15 minutes until cheese melts.
# Notes:
01 -
For a sweeter variation, add up to 30 g (2 tablespoons) granulated sugar to the mixture before baking.