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Paula Deen's Corn Casserole
Paula Deen's Corn Casserole
is the perfect side dish for Thanksgiving and Christmas. It is loaded with flavor and easy to make.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Let Sit
5
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
412
kcal
Author:
Carrie Barnard
Ingredients
1
can
Whole Kernel Corn
15.25 ounces, drained
1
can
Creamed Style Corn
14.75 ounces
1
pkg
Corn Muffin Mix
8 ounces
1
cup
Sour Cream
1/2
cup
Butter
melted
1
cup
Cheddar Cheese
shredded.
Instructions
Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
In a large mixing bowl, stir together the corn, creamed corn, corn muffin mix, sour cream and butter until well combined.
Pour the mixture evenly into the 9X13 baking dish.
Bake for 45 minutes.
Top the casserole with the shredded cheese. Bake for an additional 5-10 minutes until the cheese is melted and the top of the casserole has browned.
Remove from the oven, let the casserole sit for 5 minutes. Then the casserole is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
38
g
|
Protein:
8
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.5
g
|
Cholesterol:
62
mg
|
Sodium:
650
mg
|
Potassium:
215
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
747
IU
|
Vitamin C:
3
mg
|
Calcium:
151
mg
|
Iron:
1
mg