Paula Deen's Corn Casserole

• doses: 6 servings
• tempo ativo: 5 minutes
• tempo total: 1 hour

Ingredientes

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)

Instruções

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.

Notas

Make-Ahead Method

This is an easy recipe to make up to 2 days ahead of time. Here’s how:

Method 1: Assemble and Refrigerate

Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined

Method 2: Bake and Reheat

Bake covered at 350° for 50 minutes, let it cool, and refrigerate. Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up. Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.

Adding Sugar

If you prefer a sweeter corn casserole, you can add up to 2 Tablespoons of granulated sugar to the mix, although the cornbread mix does have some sweetness to it already.

Storing Leftovers

Store in an airtight container for 3-4 days.

You can freeze this for up to three months, but it tastes best when eaten fresh.

Informação Nutricional

• Calorias: 410 kcal
• Gordura Total: 19 g
• Gordura Saturada: 9 g
• Colesterol: 40 mg
• Sódio: 772 mg
• Carboidratos Totais: 49 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 11 g
• Proteína: 10 g