Paula Deen's corn casserole is a recipe using Jiffy cornbread mix that gets five stars on the Food Network website from reviewers that have tried it. The casserole requires only eight minutes of preparation time so it is quick, easy and delicious.
To make Paula Deen's corn casserole, mix a drained 15 1/4-ounce can of whole kernel corn, a 14 3/4-ounce can of cream-style corn, an 8-ounce package of Jiffy cornbread mix, 1 cup of sour cream and a 1/2 stick of melted butter in a large bowl.
Pour the mixture into a greased 9-inch-by-13-inch casserole dish. Bake the batter at 350 degrees Fahrenheit for about 45 minutes or until it is golden brown. Remove the casserole from the oven, and top it with 1 to 1 1/2 cups of shredded Cheddar cheese. Return it to the oven for about five or 10 minutes or until the cheese is fully melted. Let it stand for at least five minutes before serving, but make sure it is warm.
Many other recipes that use Jiffy cornbread mix are available on Paula Deen's website as well as on FoodNetwork.com and JiffyMix.com. Jiffy also offers a vegetarian version of its well-known mix for users that may prefer it.