Paula Deen Corn Casserole

The Southern Queen brings her signature twist to corn with this Paula Deen corn casserole recipe! Sweet meets savory meets fluffy meets creamy!

Course Side Dish

Cuisine American

Keyword corn casserole recipes, Paula Deen recipes, side dish casseroles

Prep Time 5

Cook Time 50

Cooling Time 5

Total Time 55

Servings people

Calories 568kcal

Author Kathleen

Preheat oven to 350°F. Spray 9X13 inch baking dish with nonstick cooking spray.
In a mixing bowl, combine the can of whole kernel corn (1), creamed corn (1), corn mix (1 box) (just the dry ingredients from the box), sour cream (1), and butter (1/2 cup) and stir together until well combined.
Pour into prepared baking dish. Bake in preheated oven for 45 minutes or until golden brown.
Remove from oven and sprinkle top with shredded cheddar (1 to 1 ½ cups). Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
Let stand 5-10 minutes then serve warm.

Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoon-1/4 cup granulated sugar when you mix in the corn muffin mix.
Make It Fluffier! You'll notice the recipe doesn't have any eggs. Well if you want to create a fluffier, lighter texture, simply beat 2 large eggs and 1 teaspoon of cornstarch together. Add to the mixture when you add the sour cream.
Make Crispier Edges! If you to have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.