Paula Deen Corn Casserole

A large spoon full of baked corn casserole with gooey strings of cheese.

Paula Deen's Southern Corn Casserole recipe is packed with delicious kernels of corn, cornbread, and a heavenly dose of gooey cheese that all gets cooked to a golden brown. Whether you are making this as a side dish for the holidays or Sunday supper, it is sure be devoured!

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Calories: 372kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 can 15 1/4 ounce whole kernel corn drained
1 can 14 3/4 ounce cream-style corn
1 cup sour cream
1/2 cup (1 stick) unsalted butter melted
1 8 ounce corn muffin mix
2-3 handfulls medium cheddar cheese shredded

Instructions

Preheat the oven to 350°F. Nonstick cooking spray or butter a 9x9-inch baking dish.
In a large mixing bowl, stir together can of corn kernels, can of cream corn, package corn muffin mix, sour cream, and the butter. Everything but the cheese.
Pour the mixture into the greased casserole dish.
Bake uncovered for 40-45 minutes, until it is set and no longer jiggly.
Pull the casserole out and top with the shredded cheese. Bake for another 5 minutes until cheese has melted. Let rest for a few minutes before serving. Salt and pepper to taste. Serve warm.

Notes

Shred your own cheese for the best meltiness on top of the casserole.

Keep an eye on the casserole to make sure it doesn't over cook as all ovens can run at different temperatures.

Make sure all of the ingredients are well mixed together before putting into the baking pan.
Casserole will last in an airtight container in the fridge for 3-4 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition