Paula Deen’s Corn Casserole (Easy Southern Side)
Make Paula Deen’s Corn Casserole with canned corn, corn muffin mix, sour cream, butter, and cheddar. It bakes creamy in the center with golden, cheesy edges.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Oven
- Baking dish
- Square baking dish
- Mixing bowl
- Measuring cup
- Spoon
- Spatula
- Colander
- Pastry brush
- Aluminum foil
- Airtight container
- Microwave
- Chef's knife
- Grater
- Oven mitt
Ingredients
- 1 (15.25 oz) can whole-kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1 (8 to 8.5 oz) box corn muffin mix, such as Jiffy-style mix
- 1 cup (240 g) sour cream
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 teaspoon black pepper
- 1 1/2 cups (170 g) shredded medium or sharp cheddar cheese
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