Sunday, July 28, 2013

Corn Casserole - Very Sweet

Sure to please the pickiest eaters, this corn casserole has never been anything less than a big hit! Then again, how can a recipe by Paula Deen be anything BUT a big success! It is soooo sweet, that it's dessert served with supper, in my humble opinion. (Recipe courtesy Paula Deen, Photos from Jack's kitchen).

  • 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)
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter
Pour into a greased 9 by 13-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.

Note: we add chopped scallions and green peppers when company is sharing. When it's just for us, we chop in jalapenos.

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