Paula Deen Corn Casserole
A creamy, flavorful Southern casserole made with whole kernel corn, creamed corn, sour cream, butter, and corn muffin mix. This easy-to-prepare dish features a golden-brown, bubbling texture with a sweet, buttery taste that's perfect for family gatherings.
Ingredients
- 1 can (15 oz.) whole kernel corn drained
- 1 can (15 oz.) creamed corn
- 1 cup sour cream
- 1 stick (1/2 cup) unsalted butter melted
- 1 package (8 oz.) corn muffin mix
- 1 cup shredded cheese optional
Instructions
- Preheat your oven to 350°F (175°C) so it's hot and ready when the casserole is prepared.
- In a large mixing bowl, combine the drained whole kernel corn, creamed corn, sour cream, and melted butter, and stir until well combined.
- Gently fold in the corn muffin mix until just combined, avoiding overmixing to retain the desired texture.
- Pour the mixture into a greased baking dish, smoothing it out evenly.
- If you're adding shredded cheese, sprinkle it evenly over the top of the casserole.
- Place the baking dish in the preheated oven and bake for approximately 45 minutes or until the top is golden and the casserole is set.
- Once done, allow it to cool for a few minutes before serving.