Prep time: 5 mins | Cook time: 55 mins | Resting time: 5 mins | Total time: 1 hr | Servings: 6
This is the perfect make-ahead casserole made with a box of Jiffy mix and other five simple ingredients. An easy, quick, and delicious casserole. Make this either in the oven and crockpot. The perfect side that goes so well with just about anything!
Ingredients
14.75 ounces creamed corn
15.25 ounces whole kernel sweet corn, drained
8 ounces Jiffy corn muffin mix
8 ounces sour cream
1 stick butter, melted
1 c. cheddar cheese, shredded
How to make Paula Deen’s Corn Casserole
Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the creamed corn, drained whole kernel sweet corn, Jiffy corn muffin mix, sour cream, and melted butter in a large bowl.
Step 3: Into a greased 9 x 13 casserole dish or 10-inch cast-iron skillet, pour the mixture. Place in the preheated oven and bake for about 45 minutes, uncovered.
Step 4: Remove from the oven and top the casserole with shredded cheddar, then bake for another 10 to 15 minutes until the top starts to brown.
Step 5: Before serving, let the casserole stand for at least 5 minutes.
Crock-Pot:
Step 1: Place all the ingredients in a large bowl except for the cheddar cheese. Mix well and transfer to a lightly greased crockpot. Set the pot on high and cook for 2 to 3 hours or 4 hours on low.
Step 2: In the last 20 minutes of cooking, top the casserole with the shredded cheddar. Before serving, make sure that the centre of the casserole is firm.
Notes:
Make-Ahead Method:
Place the combined ingredients in a casserole dish except for the cheese. Bake for about 50 minutes at 350 degrees oven. Before storing in the fridge, make sure to let the casserole cook.
To serve: Top with shredded cheese, cover, and bake for about 10 minutes at 300 degrees until warm. Remove the cover and bake for another 10 to 15 minutes at 350 degrees until the cheese has melted.
Alternately, you can right away top the unbaked casserole with cheese. Bake it for about 55 to 60 minutes, covered.
Nutrition Facts:
Calories: 410kcal | Carbohydrates: 49g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 772mg | Potassium: 291mg | Fiber: 3g | Sugar: 11g | Vitamin A: 520IU | Vitamin C: 4.8mg | Calcium: 201mg | Iron: 1.6mg
Ingredients
- 14.75 ounces creamed corn
- 15.25 ounces whole kernel sweet corn, drained
- 8 ounces Jiffy corn muffin mix
- 8 ounces sour cream
- 1 stick butter, melted
- 1 c. cheddar cheese, shredded
Instructions
Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine the creamed corn, drained whole kernel sweet corn, Jiffy corn muffin mix, sour cream, and melted butter in a large bowl.
Step 3: Into a greased 9 x 13 casserole dish or 10-inch cast-iron skillet, pour the mixture. Place in the preheated oven and bake for about 45 minutes, uncovered.
Step 4: Remove from the oven and top the casserole with shredded cheddar, then bake for another 10 to 15 minutes until the top starts to brown.
Step 5: Before serving, let the casserole stand for at least 5 minutes.
Crock-Pot:
Step 1: Place all the ingredients in a large bowl except for the cheddar cheese. Mix well and transfer to a lightly greased crockpot. Set the pot on high and cook for 2 to 3 hours or 4 hours on low.
Step 2: In the last 20 minutes of cooking, top the casserole with the shredded cheddar. Before serving, make sure that the centre of the casserole is firm.
Notes
Make-Ahead Method: Place the combined ingredients in a casserole dish except for the cheese. Bake for about 50 minutes at 350 degrees oven. Before storing in the fridge, make sure to let the casserole cook. To serve: Top with shredded cheese, cover, and bake for about 10 minutes at 300 degrees until warm. Remove the cover and bake for another 10 to 15 minutes at 350 degrees until the cheese has melted. Alternately, you can right away top the unbaked casserole with cheese. Bake it for about 55 to 60 minutes, covered.
