Corn Casserole

Corn Casserole

For my son's Blue and Gold celebration I was assigned a veggie dish.  I decided to make a recipe from Paula Deen - Corn Casserole. It has a nice sweet taste with a slightly crunch texture.  It is delicious.  Not only is this recipe easy to make, it is a favorite at pot lucks.   This dish takes five ingredients, a can of whole kernel corn, a can of cream-style corn, a box of corn muffin mix, sour cream, melted butter, and shredded Cheddar cheese.  In a large mixing bowl, you add the whole corn, cream-style corn, muffin mix sour cream and the melted butter. Stir until it is well mixed.  Pour the mixture into a greased 9x13 - inch baking dish.  You bake for about 45 minutes or until the top is golden brown.  Remove the casserole from the oven and sprinkle the Cheddar cheese over the top.  Return it to the oven until the cheese has melted.  Let it sit for 5 minutes and you are ready it is ready to serve.  



Corn Casserole
From Paula Deen

Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.  Pour into a greased 9x13-inch casserole dish.  Bake for 45 minutes, or until golden brown.  Remove from oven and top with Cheddar.  Return to oven for 5 to 10 minutes, or until cheese is melted.  Let stand for at least 5 minutes and then serve warm.

Makes 6 to 8 servings.

Ingredients in Bowl

Mixed well

Poured in Baking Dish

Out of Oven Ready for Cheese

Ready to Eat

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