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! Make it up to two days ahead of time before baking in the oven!
#Paula #Deen's #Corn #Casserole
Prep Time: 5 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour
5 from 22 votes
Servings: 6
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- ½ stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
- Oven
- 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 first.
- Pour into a greased 9 x 13 casserole dish.
- Top with grated cheddar. Cover and and bake for 50 minutes.
- Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
- Crock Pot
- 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.
- Top with shredded cheddar. Cook on high for 2-3 hours or on low for 4.
- Ensure the center is firm and set prior to serving.
Notes
- Make-Ahead Method:
- Don't add the grated cheese until you're ready to serve it.
- Combine all other ingredients and place in casserole dish.
- Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.
- When ready to serve:
- Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up.
- Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted.
- Serve and enjoy!
- Crock Pot Method:
- Assemble in the Crock Pot as you would a casserole dish
- Cook on high for 2-3 hours or on low for 4.
- Ensure the center is set prior to serving.
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