Name: Paula Deen's Corn Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings
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)

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Brown’s Bites

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.

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.

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!

15 ¼ oz. whole kernel sweet corn (drained)

Paula Deen's Corn Casserole

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