Prep time: 5 mins | Cook time: 55 mins | Resting time: 5 mins | Total time: 1 hr| Servings: 6
I love easy recipes, and nothing is easier than this corn casserole! This recipe requires a box of Jiffy mix plus other simple ingredients. You can prep this two days in advance and bake it when ready to serve.
Ingredients
1 stick butter, melted
8 ounces of sour cream
14.75 ounces of creamed corn
8.5 ounces Jiffy corn muffin mix
1 c. cheddar cheese, shredded
15.25 ounces whole kernel sweet corn, drained
How to make Paula Deen’s Corn Casserole
To make in the Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a large bowl except for the cheddar cheese. Make sure to drain well the whole-kernel corn.
Step 3: Into a greased 9 x 13-inch casserole dish, transfer the mixture. You can also use a 10-inch cast-iron skillet instead.
Step 4: Place in the preheated oven and bake for about 45 minutes, uncovered.
Step 5: Remove from the oven and top with the shredded cheddar. Return to the oven and resume baking for another 10 to 15 minutes or until the top starts to brown.
Step 6: Before serving, allow the casserole to stand for about 5 minutes.
To make in the Crock Pot:
Step 1: Place all the ingredients in a large bowl except for the cheddar cheese. Make sure to drain well the whole-kernel corn. Mix well and pour the mixture into a lightly greased Crock Pot.
Step 2: Set to cook for 2 to 3 hours on high or 4 hours on low.
Step 3: In the last 20 minutes of cooking, add the shredded cheddar on top.
Step 4: Before serving, make sure the middle of the casserole is firm and set.
Notes:
Only the contents of the box of the Jiffy are added to the mixing bowl. The Jiffy mix is discarded.
Make-Ahead Method:
Assemble and Refrigerate: Mix all the ingredients except for the cheese. Pour the mixture into a casserole dish. Using a saran wrap, tent the dish and keep it in the fridge until ready to bake. About 30 minutes before baking, allow the casserole to sit at room temperature, then bake as directed.
Bake and Reheat: Bake for about 50 minutes without a cover at 350 degrees. Allow the casserole to cool, then place it in the fridge. When ready to serve, top with the shredded cheese. Tent the casserole and reheat for about 10 minutes at 300 degrees. Remove the cover and continue baking for additional 10 to 15 minutes at 350 degrees until the cheese has melted.
Another method is to top the unbaked casserole right away with cheese. Cover and bake for 55 to 60 minutes.
Nutrition Facts:
Calories: 410 kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
Paula Deen's Corn Casserole
Ingredients
- 1 stick butter melted
- 8 ounces of sour cream
- 14.75 ounces of creamed corn
- 8.5 ounces Jiffy corn muffin mix
- 1 c. cheddar cheese shredded
- 15.25 ounces whole kernel sweet corn drained
Instructions
- To make in the Oven:
- Prepare the oven. Preheat it to 350 degrees.
- Place all the ingredients in a large bowl except for the cheddar cheese. Make sure to drain well the whole-kernel corn.
- Into a greased 9 x 13-inch casserole dish, transfer the mixture. You can also use a 10-inch cast-iron skillet instead.
- Place in the preheated oven and bake for about 45 minutes, uncovered.
- Remove from the oven and top with the shredded cheddar. Return to the oven and resume baking for another 10 to 15 minutes or until the top starts to brown.
- Before serving, allow the casserole to stand for about 5 minutes.
- To make in the Crock Pot:
- Place all the ingredients in a large bowl except for the cheddar cheese. Make sure to drain well the whole-kernel corn. Mix well and pour the mixture into a lightly greased Crock Pot.
- Set to cook for 2 to 3 hours on high or 4 hours on low.
- In the last 20 minutes of cooking, add the shredded cheddar on top.
- Before serving, make sure the middle of the casserole is firm and set.
