Paula Deen Corn Casserole
This creamy, buttery, and slightly sweet corn casserole is a Southern classic from Paula Deen. Made with just five pantry staples, it's the ultimate comfort food side dish for any occasion.
Equipment
- Mixing Bowl
- 8x8 or 9x9 inch baking dish
- Oven
Ingredients
Corn Casserole Mix
- 1 can whole kernel corn drained (15 oz)
- 1 can creamed corn (15 oz)
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- 0.25 cup melted butter half a stick
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8 or 9x9 inch baking dish.
- In a large bowl, mix together whole corn, creamed corn, muffin mix, sour cream, and melted butter.
- Stir until just combined, then pour into prepared baking dish.
- Bake uncovered for 45–50 minutes, until golden and set in the center.
- Let cool 5–10 minutes before serving.
Notes
Add cheese, jalapeños, or bacon for variation. Use Greek yogurt instead of sour cream for a lighter option. Store leftovers in the fridge for up to 4 days or freeze for 2 months.