Corn Casserole Paula Deen Recipes Recipe For Banana Recipe For Hand

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PAULA DEEN'S CORN CASSEROLE



Paula Deen's Corn Casserole image

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Provided by Stephanie

Categories     Side Dish

Time 1h

Number Of Ingredients 6

14.75 oz. creamed corn
15.25 oz. whole kernel sweet corn (drained)
8.5 oz. Jiffy corn muffin mix
8 oz. sour cream
1 stick butter (melted)
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
  • Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
  • Bake uncovered for 45 minutes.
  • Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
  • Let stand for 5 minutes prior to serving.
  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
  • Cook on high for 2-3 hours or on low for 4.
  • Add the shredded cheddar during the last 20 minutes of cooking.
  • Ensure the center is firm and set prior to serving.

Nutrition Facts : Calories 410 kcal, Carbohydrate 49 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 772 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving

PAULA DEEN'S CORN CASSEROLE REVISED



PAULA DEEN'S CORN CASSEROLE REVISED image

As with so many recipes I download from the net, I've jazzed up Paula's corn casserole to suit my own preferences.

Provided by RUTH CARRAWAY

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 10

1 can(s) (14 oz) whole kernel corn, drained
1 can(s) (14 oz) cream-style corn
3/4 c sour cream
1/2 c butter, melted
1 large egg, beaten
1 jar(s) (4 oz) chopped pimento, drained
1 bunch green onions, with green stems, chopped
1/4 c chopped jalapenos, optional
1 pkg (8 oz) corn muffin mix (recommend jiffy)
1-1/2 c cheddar cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.
  • 2. In a large bowl, stir together the corn, sour cream, butter, egg, pimento, onions, and jalapenos, if using. Stir in muffin mix. Pour into prepared pan.
  • 3. Bake in center of preheated oven for 45 minutes till golden brown. Remove from oven. Sprinkle cheese over top. return to oven another 10-15 minutes till cheese has melted, but not yet turning brown.
  • 4. Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.

CORN CASSEROLE (PAULA DEEN)



Corn Casserole (Paula Deen) image

Corn Casserole Recipe courtesy Paula Deen I have had this at a pot-luck lunch at work and it is FABULOUS!!! I wanted the recipe to put in my cookbook so I decided to list it on here...Enjoy!!

Provided by tishahardee

Categories     Corn

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
1 cup sour cream
1/2 cup butter, melted
1 -1 1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
  • Remove from oven and top with Cheddar.
  • Return to oven for 5 to 10 minutes, or until cheese is melted.
  • Let stand for at least 5 minutes and then serve warm.

Nutrition Facts : Calories 832.2, Fat 52.2, SaturatedFat 29.1, Cholesterol 121.7, Sodium 1549.8, Carbohydrate 81.4, Fiber 7.2, Sugar 19.8, Protein 17.2

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