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
