Why You’ll Love This Recipe
- Simplicity: With just a few pantry staples, you can create a delicious dish without much fuss.
- Versatility: It pairs well with a variety of main courses, making it a go-to side for many meals.
- Crowd-Pleaser: Its creamy texture and savory flavor are sure to be a hit with guests of all ages.
Ingredients
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1 (8.5 oz) package corn muffin mix
- 1 cup shredded cheddar cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix. Stir until well mixed.
- Pour the mixture into a greased 9×13-inch casserole dish.
- Bake for 45 minutes, or until the top is golden brown.
- Remove from the oven and sprinkle the shredded cheddar cheese evenly over the top.
- Return to the oven and bake for an additional 5 minutes, or until the cheese is melted.
- Let the casserole stand for 5 minutes before serving.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the mixture for some heat.
- Cheese Blend: Experiment with different cheeses like pepper jack or mozzarella for a unique flavor.
- Vegetable Add-Ins: Incorporate chopped bell peppers or green onions for added texture and taste.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes, or place the casserole in a preheated 350°F oven until warmed through.
- Freezing: To freeze, allow the casserole to cool completely, then wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How can I make this casserole sweeter?
Add 2 tablespoons of granulated sugar to the mixture before baking to enhance the sweetness.
Can I use fresh corn instead of canned?
Yes, you can substitute fresh or frozen corn for the canned whole kernel corn. Ensure it’s cooked and drained before adding.
Is it possible to make this dish gluten-free?
Use a gluten-free corn muffin mix to make the casserole suitable for gluten-sensitive guests.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole without baking, cover it, and refrigerate for up to 24 hours before baking.
What can I substitute for sour cream?
Greek yogurt or cream cheese can be used as substitutes for sour cream.
How do I achieve a fluffier texture?
Beat two large eggs and add them to the mixture before baking to create a lighter, fluffier texture.
Can I make this casserole in a slow cooker?
Yes, combine all ingredients in a greased slow cooker and cook on high for 2-3 hours or on low for 4 hours.
How do I know when the casserole is done?
The edges should be golden brown, and the center should be set but slightly jiggly.
Can I add meat to this casserole?
Yes, cooked and crumbled bacon or sausage can be added for extra flavor.
How can I make the edges crispier?
Baking the casserole in a cast-iron skillet can help achieve crispier edges.
Conclusion
Paula Deen’s Corn Casserole is a delightful blend of sweet corn and savory cheese, making it a versatile side dish for any meal. Its simplicity and rich flavor ensure it will become a favorite at your dining table.
Paula Deen’s Corn Casserole
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Vegetarian
Description
“Paula Deen’s Corn Casserole is a classic Southern side dish that perfectly balances the sweetness of corn with creamy sour cream and melty cheddar cheese. Easy to prepare, it’s an irresistible addition to family dinners, holidays, and potlucks.”
Ingredients
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1 (8.5 oz) package corn muffin mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix. Mix well.
- Pour the mixture into a greased 9×13-inch casserole dish.
- Bake in the oven for 45 minutes, or until the top is golden brown.
- Remove the dish from the oven and sprinkle shredded cheddar cheese evenly on top.
- Return the casserole to the oven for an additional 5 minutes, or until the cheese is melted.
- Allow the casserole to stand for 5 minutes before serving.
Notes
- Add a pinch of cayenne or diced jalapeños for a spicy variation.
- Substitute fresh or frozen corn for canned corn if desired.
- Use Greek yogurt or cream cheese as alternatives to sour cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
