Description
Looking for a simple, delicious creamed corn casserole recipe for your Thanksgiving or holiday meal? This Paula Deen corn casserole recipe is just 6 ingredients and super easy to make!
Ingredients
- 1 (8.5 oz) package Jiffy corn muffin mix (dry, unprepared)
- 1 cup sour cream
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn
- 1/2 cup butter (1 stick), melted
- 1 cup shredded cheddar cheese
Instructions
1. Preheat oven to 350°F (175°C). Lightly spray a 10″-12″ casserole dish with non-stick spray and set aside.
2. In a large mixing bowl, combine corn muffin mix, sour cream, drained whole kernel corn, creamed corn, and melted butter. Mix well with a rubber scraper.
3. Pour the mixture into the prepared baking dish and smooth it out evenly.
4. Bake at 350°F for 40 minutes.
5. Remove casserole from oven and top with shredded cheddar cheese.
6. Return to oven and bake for an additional 10 minutes, until the cheese is melted and slightly browned.
7. Let cool for about 10 minutes before serving.
Notes
You can use a 9×13″ casserole dish or a large cast-iron skillet to bake the casserole.
To make in a crock pot: mix all ingredients (except cheese) and pour into a greased slow cooker. Cook on high for 2-3 hours or low for 4-5 hours. Add shredded cheese for the last 20 minutes.
Serve directly from the crock pot to keep warm for gatherings.
Great for holidays, potlucks, or as a comforting weeknight side dish.