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A close-up of a fork scooping Paula Deen's Corn Casserole with golden crust, visible corn kernels, and bits of fresh herbs on a white plate.
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5 from 4 votes

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 Time10 minutes
Cook Time50 minutes
Let Sit5 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Carrie Barnard
Cost: $9.12 Per Recipe, $1.14 Per Serving

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
  • ½ 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 bowl, stir together 1 can whole kernel corn (15.25 ounces, drained), 1 can creamed style corn (14.75 ounces), 1 package corn muffin mix (8 ounces), 1 cup sour cream, and ½ cup melted butter until combined.
  • Pour the mixture evenly into the 9X13 baking dish.
  • Bake for 45 minutes.
  • Top the casserole with 1 cup shredded cheddar 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!

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 412kcal | Carbohydrates: 38g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 650mg | Potassium: 215mg | Fiber: 2g | Sugar: 9g | Vitamin A: 747IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 1mg
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