Description
This Paula Deen Corn Casserole is the ultimate Southern comfort dish, made with Jiffy mix, creamed corn, sour cream, and cheese. It’s buttery, rich, and perfect for holidays or family dinners.
Ingredients
- 1 (14.75 oz) can creamed corn
- 1 (15.25 oz) can whole kernel sweet corn, drained
- 1 (8.5 oz) box Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick butter, melted
- 1 cup shredded cheddar cheese
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 casserole dish or 10-inch cast iron skillet.
2. In a large bowl, combine creamed corn, drained whole corn, Jiffy mix, sour cream, and melted butter. Mix until combined.
3. Pour mixture into the prepared dish and spread evenly.
4. Bake uncovered for 45 minutes until set and slightly golden.
5. Sprinkle cheddar cheese on top and bake for another 10–15 minutes until melted and browned.
6. Let stand 5 minutes before serving.
Notes
Use only the dry Jiffy mix, do not prepare it first. Drain the whole kernel corn before adding. For extra flavor, stir in chopped jalapeños or green onions. Can be made ahead and baked later.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 11
- Sodium: 772
- Fat: 19
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 3
- Protein: 10
- Cholesterol: 40