Paula Deen's corn casserole is a tasty, popular dish that comes together quickly using common household ingredients. Nearly 1600 reviewers have rated this dish five out of five stars as of June 2015.
Preheat the oven to 350 degrees Fahrenheit, and grease a 9-by-13-inch casserole dish. In a large bowl, stir together 1 drained can of whole kernel corn, 1 can of cream-style corn, 1 8-ounce package of corn muffin mix, 1 cup of sour cream and 1/2 stick of melted butter. Pour the mixture into the prepared casserole dish, and bake for 45 minutes, or until golden brown on top.
Remove the casserole from the oven, and top with 1 to 1 1/2 cups of shredded cheddar cheese. Return the casserole to the oven for 5 to 10 minutes, or until the cheese is melted. Allow the casserole to stand for at least 5 minutes before serving.
Corn casserole is also called corn pudding because of the consistency. This dish can be kept warm in a crock pot, served hot out of the oven or enjoyed at room temperature, making it a great dish for potlucks and holiday meals.
Reviewers who altered the recipe slightly recommend cutting the butter in half or using low-fat sour cream or cheddar cheese to make the dish healthier. For added spice, some reviewers add a drained can of diced green chili peppers or jalapeños.