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Comforting Paula Deen’s Corn Casserole Recipe

Paula Deen’s Corn Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 can 15 oz whole kernel corn, drained
  • 1 can 14 oz cream-style corn
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup unsalted butter melted
  • 1 package 8.5 oz cornbread mix
  • 2 large eggs beaten
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs.
  3. Add the cornbread mix and shredded cheese to the bowl and stir until fully combined.
  4. Season with salt and pepper according to your taste preferences.
  5. Pour the mixture into a greased casserole dish and spread it evenly.
  6. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and set in the center.
  7. Once baked, let it cool for a few minutes before serving.