PREP TIME: 5 MINS | COOK TIME: 50 MINS | COOLING TIME: 5 MINS | TOTAL TIME: 55 MINS | SERVINGS: 6 people
Sweet, savoury, and fluffy – this corn casserole sure knows how to impress! Did I mention, this is also super creamy? All we love in one casserole, I could not ask for anything more!
This corn casserole has been my family’s favourite for years! My mom used to make this for us when we were kids. This corn casserole is made with only six ingredients (butter, creamed-style corn, sour cream, a can of whole kernel corn, cheddar, and a box of corn muffin mix), and you can whip this up in less than an hour! Simply mix everything and bake. If you are looking for another impressive side dish or find yourself craving a sweet-savoury side, then you must try this corn casserole very soon. I promise you’ll never regret it!
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INGREDIENTS
1/2 c. butter, melted
1 (14.75 oz.) can creamed-style corn
1 c. sour cream
1 (15.25 oz.) can whole kernel corn, drained
1 to 1 ½ c. cheddar, shredded
1 (8 oz.) box corn muffin mix
HOW TO MAKE PAULA DEEN CORN CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Place the can of whole kernel corn, creamed corn, corn mix (only the dry ingredients from the box), sour cream, and butter in a mixing bowl. Mix well until completely incorporated.
Step 3: Into the prepared baking dish, pour the mixture. Place in the preheated oven and bake for about 45 minutes or until golden brown.
Step 4: Take the casserole from the oven and sprinkle the shredded cheddar on top. Continue baking for an additional 5 to 10 minutes or until the cheese has melted.
Step 5: When done, allow the casserole to stand for about 5 to 10 minutes. Serve the casserole warm. Enjoy!
NUTRITION FACTS:
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
Ingredients
- 1/2 c. butter, melted
- 1 (14.75 oz.) can creamed-style corn
- 1 c. sour cream
- 1 (15.25 oz.) can whole kernel corn, drained
- 1 to 1 ½ c. cheddar, shredded
- 1 (8 oz.) box corn muffin mix
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using a nonstick cooking spray, grease a 9 x 13-inch baking dish.
Step 2: Place the can of whole kernel corn, creamed corn, corn mix (only the dry ingredients from the box), sour cream, and butter in a mixing bowl. Mix well until completely incorporated.
Step 3: Into the prepared baking dish, pour the mixture. Place in the preheated oven and bake for about 45 minutes or until golden brown.
Step 4: Take the casserole from the oven and sprinkle the shredded cheddar on top. Continue baking for an additional 5 to 10 minutes or until the cheese has melted.
Step 5: When done, allow the casserole to stand for about 5 to 10 minutes. Serve the casserole warm. Enjoy!
