Paula Deen's Corn Casserole

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 1 hour

Ingrédients

14 ¾ oz. creamed corn

15 ¼ oz. whole kernel sweet corn (drained)

8 ½ oz. Jiffy corn muffin mix

8 oz. sour cream

1 stick butter (melted)

1 cup cheddar cheese (shredded)

Instructions

Oven

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.

Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.

Bake uncovered for 45 minutes.

Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.

Let stand for 5 minutes prior to serving.

Crock Pot

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.

Cook on high for 2-3 hours or on low for 4.

Add the shredded cheddar during the last 20 minutes of cooking.

Ensure the center is firm and set prior to serving.

Nutrition

• Calories: 410 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 9 g
• Cholestérol: 40 mg
• Sodium: 772 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 11 g
• Protéines: 10 g