Paula Deen Corn (Print Version)
# Ingredients:
01 -
8.5 oz Jiffy corn muffin mix.
02 -
14.75 oz creamed corn.
03 -
15.25 oz whole kernel sweet corn, drained.
04 -
1 stick of butter, melted.
05 -
8 oz sour cream.
06 -
1 cup shredded cheddar cheese.
# Instructions:
01 -
Heat your oven up to 350°F (175°C).
02 -
Mix everything in a big bowl except the shredded cheese, and make sure the sweet corn is properly drained.
03 -
Spread the prepared mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
04 -
Let it bake uncovered for 45 minutes.
05 -
Sprinkle the shredded cheddar cheese on top, then bake it for another 10-15 minutes until the edges are golden.
06 -
Wait 5 minutes to let it cool a little before digging in.
07 -
Put all the ingredients, except for the cheese, in a large bowl. Don’t forget to drain the canned corn first.
08 -
Pour the mixture into a greased Crock Pot.
09 -
Set it on high for 2-3 hours or low for 4 hours.
10 -
Toss in the shredded cheese about 20 minutes before it finishes cooking.
11 -
Make sure the middle isn't runny and is firm before serving.
# Notes:
01 -
A creamy and hearty dish with a cheesy, golden layer on top that's great for family dinners or special occasions.
02 -
Perfect for potlucks or holidays, this versatile side can be baked or slow-cooked in a Crock Pot for convenience.
03 -
The Jiffy cornbread mix with creamed corn gives it a soft, flavorful base, while gooey cheddar adds a nice topping.