Description
A delicious and creamy corn casserole recipe inspired by Paula Deen, perfect for family gatherings and holidays.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 package (8.5 oz) corn muffin mix
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, corn muffin mix, shredded cheddar cheese, salt, and black pepper.
- Mix until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- For added flavor, you can mix in diced jalapeños or green chiles.
- This casserole can be made ahead of time and refrigerated. Just bake it when you’re ready to serve!
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 25
Keywords: Paula Deen corn casserole, corn casserole recipe, creamy corn casserole, easy corn casserole, holiday side dish