Description
Paula Deen’s corn casserole becomes your ultimate comfort dish that delivers creamy, cheesy goodness straight from the Southern kitchen. Baked with simple ingredients and zero fuss, this recipe brings warm memories to your dinner table in just one easy pan.
Ingredients
Scale
Main Ingredients:
- 1 can whole kernel corn
- 1 can cream-style corn
- 1 package corn muffin mix
Supporting Ingredients:
- 1 cup sour cream
- ½ cup melted butter
Topping/Optional:
- 1 cup shredded cheese
Instructions
- Warm your oven to 350F, preparing a cozy environment for this creamy corn delight.
- Grab a spacious mixing bowl and combine your drained whole kernel corn with cream-style corn, creating a sweet corn foundation.
- Pour in 1 package of corn muffin mix, 1 cup sour cream, and ½ cup melted butter, whisking until your ingredients form a smooth, consistent batter.
- If cheese sounds appealing, sprinkle 1 cup of shredded cheese into the mixture, gently folding it through your corn base.
- Select a baking dish and coat it generously with cooking spray or butter to prevent sticking.
- Transfer your corn mixture into the prepared dish, spreading it evenly to ensure consistent baking.
- Slide the dish into the preheated 350F oven and bake for 45 minutes, watching for a golden-brown surface that signals perfect doneness.
- Once baked, remove your casserole and let it rest for 10 minutes, allowing the rich flavors to settle and making serving easier.
Notes
- Carefully drain canned corn to prevent excess liquid from making the casserole watery.
- Use room temperature sour cream and butter for smoother mixing and even blending of ingredients.
- Fresh corn kernels can replace canned corn for a more vibrant, seasonal flavor if available.
- For a gluten-free version, swap the corn muffin mix with a gluten-free cornbread mix or alternative flour blend.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg