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. Be sure to try my Chili Cornbread Casserole recipe next, you'd love it!

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