The other day I was looking for a side dish to go along with what I had made for dinner. I didn't have all of the ingredients for my mom's corn casserole, but I did have the ones that Paula Deen's casserole requires, so I decided to make that.
It was SOOOO good! I didn't add the cheese because it just doesn't go with corn casserole (for me) but you can if you like!
Paula Deen's Corn Casserole
Source: Found on JennaBlogs.com via FoodNetwork.com, courtesy of Paula Deen
- 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 (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
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 9 by 13-inch 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.