Paula Deen's Corn Casserole

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 1 hour

食材

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)

步驟

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!

營養

• 卡路里: 410 kcal
• 總脂肪: 19 g
• 飽和脂肪: 9 g
• 膽固醇: 40 mg
• 鈉: 772 mg
• 總碳水化合物: 49 g
• 膳食纖維: 3 g
• 總糖: 11 g
• 蛋白質: 10 g