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!
Servings 6 people
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75 -ounce) can creamed-style corn
- 1 (8 -ounce) Box corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 to 1 ½ cups cheddar, shredded
Preheat oven to 350 degrees. Spray 9X13 inch baking dish with nonstick cooking spray.
In a mixing bowl, combine the can of whole kernel corn, creamed corn, corn mix (just the dry ingredients from the box), sour cream, and butter 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. Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
Let stand 5-10 minutes then serve warm.
Serving: 1/6 of the recipe | Calories: 568kcal | Carbohydrates: 46g | Protein: 13g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 964mg | Potassium: 289mg | Fiber: 5.5g | Sugar: 15.3g | Vitamin A: 995IU | Vitamin C: 0.3mg | Calcium: 250mg | Iron: 0.3mg