Famous Paula Deen's Corn Casserole
For good reason, Paula Deen’s corn casserole is a staple recipe at family gatherings and holiday parties. This recipe combines the sweetness of corn with the rich, creamy texture of the sour cream, butter, and cornbread mix. It’s no surprise that Paula's corn casserole has quickly become a favorite on dinner tables. Corn Casserole is one of my favorite recipes at Thanksgiving and this is always the first to disappear. Some people call this creamed corn casserole, corn pudding, spoon corn, or corn souffle. Any way you call it this recipe is delicious!
Servings: 8 people
Calories: 300kcal
Equipment
- Casserole Baking Dish
Ingredients
- 1 (15 oz) Can Whole Kernel Corn (drained)
- 1 (15 oz) Can Creamed Corn
- 1 Stick Unsalted Butter
- 1 Cup Sour Cream
- 1 8.5 oz Corn Muffin Mix (JIffy Brand)
- 8 oz Cheddar Cheese (shredded)
Optional Ingredients:
- Red Pepper Flakes
- Green Chilies (4 oz) Can
- Jalapeno (chopped)
- Crispy Bacon Crumbles
- Cream Cheese
- 2 Eggs
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with oil, butter, or cooking spray.
- Combine all the Ingredients: In a large bowl, combine the two cans of corn, sour cream, and butter. Add the corn muffin and gently mix just until well combined.
- Bake the Casserole: Pour the mixture into the greased baking dish and cover it with the foil. Bake for 20 minutes and then remove the foil, Bake for another 20 minutes or until the corn casserole is golden brown.
- Add the Cheese Topping: Top the casserole with shredded cheddar cheese and bake in the oven for 5 more minutes or until the cheese has melted.
Nutrition
Calories: 300kcal | Carbohydrates: 23g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 442mg | Potassium: 92mg | Fiber: 2g | Sugar: 7g | Vitamin A: 499IU | Vitamin C: 0.3mg | Calcium: 247mg | Iron: 1mg