A typical cornbread casserole recipe calls for a 15-ounce can of whole kernel corn, a 15-ounce can of cream style corn, an 8 1/2-ounce package of corn bread mix, 1 egg and 2 tablespoons of butter. Spices, such as 1/4 teaspoon each of garlic powder and paprika, are other ingredients.
To make cornbread casserole, preheat the oven to 400 F. Drain the can of whole kernel corn. Mix all of the ingredients together in a large bowl, and pour into a greased 11 by 7-inch baking dish. Bake for 25 to 30 minutes or until the edges are golden brown. This recipe makes four to six servings.
Paula Deen's recipe for cornbread casserole uses the same amounts of corn and cornbread mix but uses 1 cup of sour cream and 1/2 stick of melted butter instead of an egg and 2 tablespoons of butter. This recipe also omits the spices.
To make Paula Deen's cornbread casserole, preheat the oven to 350 F and grease a 9 by 13-inch pan. Mix the cans of corn, cornbread mix, sour cream and butter in a large bowl, and pour into the prepared dish. Bake for 45 minutes or until golden brown. Remove from the oven, top with 1 to 1 1/2 cups of shredded cheddar cheese, and return the casserole to the oven until the cheese melts.