Paula Deen's Corn Casserole
User Reviews
5
Paula Deen's Corn Casserole
Description
Paula Deen's Corn Casserole blends creamed corn and drained whole kernel corn with a Jiffy corn muffin mix base, sour cream, and melted butter, creating a rich and tender mixture. The dish is baked uncovered until firm, then topped with shredded cheddar cheese and baked until the cheese forms a browned crust. The texture is moist and soft, with a balance of creamy and slightly crunchy corn kernels throughout. This casserole is suitable as a comforting side to meats or holiday meals.
The casserole can be prepared in a traditional oven or a Crock Pot, offering flexibility. For the oven, it bakes about 45 minutes before cheese is added; in the Crock Pot, cheese is added during the last 20 minutes of cooking to melt. Allowing the casserole to rest before serving lets it set, ensuring easier slicing and serving.
Variations include assembling and refrigerating before baking or baking covered with cheese to melt and crisp the top. Reheating can be done covered in the oven to keep moisture, and the recipe emphasizes using the Jiffy mix contents as-is without pre-preparation for proper texture.
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. sweet corn drained, whole kernel
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 butter melted, stick
- 1 cup cheddar cheese shredded
Instructions
Oven
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
- Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
Crock Pot
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Notes
- When combining ingredients, do not prepare the Jiffy mix beforehand; add the dry mix directly.
- You may refrigerate the prepared casserole before baking; bring to room temperature for 30 minutes before baking.
- For variations, cheese can be added at the start and baked covered for longer, or added near the end as per original method.
- Reheat leftovers covered at 300°F until warmed and cheese melts; then bake uncovered briefly to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 772mg | 32% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 201mg | 20% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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