Paula Deen has a creamed corn casserole recipe that is easy to make because it involves combining canned cream corn and corn muffin mix with fresh ingredients in a baking dish. The casserole is baked in the oven and ready for serving quickly, and should be served warm. This is a perfect side dish for a meal.
This casserole recipe averages five stars out of thousands of reviews. It's perfect to bring to a potluck, since it's easily transported in a baking dish. Some reviewers have added onion powder and red pepper for additional flavor and color. It's considered easy to make, and serves 6 to 8 people using the quantities listed.
Prep Time: 8 min.
Cook Time: 55 min.
Ready In: 1 hr., 8 min.
- 1 15 1/4-oz. can, whole kernel corn, drained
- 1 14 3/4 oz. can, cream-style corn
- 1 8 oz. package, corn muffin mix
- 1 c., sour cream
- 1/2 stick, melted butter
- 1 to 1 1/2 c., shredded Cheddar cheese
- Preheat oven and mix the ingredients
- Bake and top with cheese
Preheat the oven to 350 degrees Fahrenheit. Mix together both types of corn, the corn muffin mix, sour cream and butter and pour into a 13 x 9 inch casserole dish.
Bake the mixture for about 45 minutes and top it with cheddar cheese. Melt the cheese in the oven for an additional 5 to 10 minutes and let the casserole stand for another 5 minutes before serving.