This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! 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
1 stick butter, melted
1 cup cheddar cheese, shredded
Instructions
Oven
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
Bake uncovered for 45 minutes.
Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
Let stand for 5 minutes prior to serving.
Crock Pot
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
Cook on high for 2-3 hours or on low for 4.
Add the shredded cheddar during the last 20 minutes of cooking.
Ensure the center is firm and set prior to serving.
Notes
Make-Ahead Method:
Combine all ingredients except for the cheese and place in casserole dish.
Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
When ready to serve:
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.
Nutrition
Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
Source : thecozycook.com
