This Southern Corn Casserole, inspired by Paula Deen, is a rich and creamy side dish that’s perfect for any occasion. Combining whole kernel corn, cream-style corn, and a touch of sweetness from corn muffin mix, it’s a delightful addition to your meal.
Ingredients
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz) package corn muffin mix (such as Jiffy)
- 1 to 1 1/2 cups shredded cheddar cheese (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Combine Ingredients:
- In a large bowl, mix together the drained whole kernel corn, cream-style corn, sour cream, melted butter, and corn muffin mix until well combined.
- Bake:
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown.
- Add Cheese (Optional):
- If using, sprinkle the shredded cheddar cheese over the top of the casserole.
- Return to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Allow the casserole to rest for about 5 minutes before serving.
- Serve warm as a side dish to complement your meal.
Tips for a Delicious Corn Casserole
- Sweetness Level: For a sweeter casserole, consider adding 1 to 2 tablespoons of granulated sugar to the mixture.
- Texture Variation: If you prefer a fluffier texture, beat two large eggs and incorporate them into the mixture before baking.
- Make-Ahead Option: This casserole can be prepared a day in advance. Assemble the ingredients in the baking dish, cover, and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven.
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