One recipe that uses canned sweet corn is corn casserole, a dish made with two types of canned corn and Jiffy corn muffin mix. Paula Deen offers a corn casserole recipe on FoodNetwork.com. The recipe takes around one hour to make and receives five out of five stars from site reviewers. It serves six to eight people.
To make Paula Deen’s corn casserole, heat an oven to 350 F, and grease a 9-inch by 13-inch casserole dish. Stir 1 15 1/4-ounce can of drained whole kernel corn and 1 14 3/4-ounce can of cream-style corn together in a bowl. Add 1 8-ounce package of Jiffy corn muffin mix, 1 cup of sour cream and 1/2 stick of melted butter. Mix to incorporate the ingredients. Pour the mixture into the dish, and bake for 45 minutes or until the top of the casserole is golden brown in color.
Remove the casserole from the oven, and sprinkle 1 to 1 1/2 cups shredded cheddar cheese on top. Return the dish to the oven, and bake it for five to 10 minutes longer or until the cheese on top melts. Allow the casserole to stand for around five minutes, and then serve it while it is still warm.