Community Pick
Corn Casserole (Paula Deen)
"Corn Casserole Recipe courtesy Paula Deen
I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!"
photo by Nimz_
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- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 1 (15 1/4 ounce) can whole kernel corn, drained
- 1 (14 3/4 ounce) can cream-style corn
- 1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
- 1 cup sour cream
- 1⁄2 cup butter, melted
- 1 - 1 1⁄2 cup shredded cheddar cheese
directions
- Preheat oven to 350 degrees F.
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
- Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
- Remove from oven and top with Cheddar.
- Return to oven for 5 to 10 minutes, or until cheese is melted.
- Let stand for at least 5 minutes and then serve warm.
Questions & Replies
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What if I put it in a 9 by 13 dish -
Could Greek yogurt be substituted for the sour cream? -
Can anyone tell me if you can mix this up the night before and stick it in the oven in the morning? -
If i want to serve 10-12 people should i just double the recipe? Thanks!
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What is the best size casserole dish??
Reviews
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Great. Add the egg for sure and mix the shredded cheddar right into the batter. For a bit extra flavor use the melted butter to saute a small chopped onion. Cool a bit and then add the other ingredients and bake. -
Perhaps this is blasphemy but I substituted 1% milk for the melted butter and it was delicious. I try to modify recipes to make them more heart healthy for my family but want them to enjoy their meals too. It was very good. -
I messed up and actually included the ingredients (1 egg and 1/3 cup of milk) that are on the jiffy box. I was worried but other than additional cooking time, it turned out great and everyone loved it.
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My husband and I have never been a fan of cornbread, so needless to say I have never had corn cassarole. I was raised in Ky, ( i know right??? ) . Someone brought corn cassarole to a potluck luncheon at work, so I tried it, it was just ok for me, alittle on the dry side. I saw this recipe, and thought it sounded promising. I used the recipe as a base for what I had on hand. I used cheddar soup in place of the creamed corn, sliced 1 green onion, and 1/2 a jalapeno, seeded and devained, added 1 egg,the jiffy, sourcream, and corn kernals, and about 1 cup of shredded colbyjack chesse. Mixed it altogether and poured into my 8x8 baking pan. It baked to perfection, added the 1/2 cup of chesse, let it melt and it was " Out of this world "! My husband absolutley loved it and he's a yankee :) I'm taking it to our Thanksgiving dinner. I hope everyone, has a very Happy Thanksgiving . Give your children a hug and be thankful for them....
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This recipe is a little on the sweet side, but very tasty. Add a can a green chilies to add a little extra flavor.
see 71 more reviews
Tweaks
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I added 1/4 of butter & used light sour cream/ corn no salt added to make it healthier& it still tasted great! -
I said this in my review as well but then saw the "tweaks" tab. I have made this without the butter (on accident the first time because I just completely forgot it!) and honestly it was still delicious!
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Delicious but way to fattening. I substitute 1% milk for the butter and use light sour cream. I like to omit the cheese topping, but my family loves cheese. I use colby jack, it melts better than the cheddar.
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added Glory Brand Skillet Corn and cheese into the recipe!!!
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Perhaps this is blasphemy but I substituted 1% milk for the melted butter and it was delicious. I try to modify recipes to make them more heart healthy for my family but want them to enjoy their meals too. It was very good.
