Paula Deen's Corn Casserole

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour

Ingredients

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)

Directions

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
• Total Fat: 19 g
• Saturated Fat: 9 g
• Cholesterol: 40 mg
• Sodium: 772 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 11 g
• Protein: 10 g