This Paula Deen’s Corn Casserole recipe requires a box of Jiffy mix and 5 other simple ingredients! This recipe is very easy to make! Make it up to two days ahead of time before baking in the oven.
Also try other casserole recipe : Paula Deen’s Green Bean Casserole
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Paula Deen's Corn Casserole
This Paula Deen's Corn Casserole recipe requires a box of Jiffy mix and 5 other simple ingredients! This recipe is very easy to make! Make it up to two days ahead of time before baking in the oven.
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn drained
- 8 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- ½ stick butter melted
- 1 cup cheddar cheese shredded
Instructions
Read Directions
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Notes
- The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.
Make-Ahead Method:
Method 1: Assemble and Refrigerate
- Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined
Method 2: Bake and Reheat
- Bake covered at 350° for 50 minutes, let it cool, and refrigerate. Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up. Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.
Read more our recipe : Chicken Bacon Spinach Pasta
Calories: 410, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Carbohydrates: 49g, Fiber: 3g, Sugar: 11g, Protein: 10g, Vitamin A: 520%, Vitamin C: 4.8%, Calcium: 201%, Iron: 1.6%
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