Paula Deen's corn casserole is made by mixing and baking corn, butter, sour cream, shredded cheese and corn muffin mix together. This recipe makes 6 to 8 servings.
To make Paula Deen's recipe, start by preheating the oven to 350 F. In a large bowl, add 1 can of drained whole kernel corn and 1 can of cream-style corn. To the mixture, stir in 1 cup of sour cream, 1/2 cup of melted butter and 1 package of corn muffing mix.
Grease a large casserole dish and pour the mixture into it. Place in the oven and bake for 40 to 45 minutes. Take the casserole out of the oven, and top with a good sized portion of shredded cheddar cheese. Put the dish back into the oven and continue to bake for another 5 to 10 minutes or until the cheese has fully melted. Let it sit and cool for 5 minutes before serving.
Jiffy Mix has a similar recipe for corn casserole that calls for the use of the same ingredients, excluding the cheddar cheese. Jiffy Mix's version of the recipe differs slightly and calls for stirring in 2 well beaten eggs before baking to help bind it together.