Paula Deans Corn Casserole Spoon Bread Recipes

THE BEST PAULA DEEN'S CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Melt butter.
• Stir cans of corn, melted butter, and sour cream together. Make sure you drain your can of whole kernel corn. Do not drain the creamed corn.
• Combine Jiffy Mix and other ingredients except for cheddar cheese in a large mixing bowl.
• Pour mixed ingredients into a 10-inch cast-iron skillet, a 9×13-inch casserole dish, 11×7-inch casserole dish, or a 9×9 baking dish.
• Cover and bake for 20 minutes.
• After 20 minutes, remove the lid and bake for an additional 20-25 minutes or until the casserole's top is golden brown.
• Remove from oven and top the casserole with your shredded cheddar cheese.
• Return the casserole dish to the oven and cook until cheese is fully melted, about five minutes.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.

CORN PUDDING CASSEROLE (PAULA DEEN)

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 9 by 13-inch 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.

CORN CASSEROLE (PAULA DEEN)

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.

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD

Steps:

• Preheat oven to 300°F; grease a 9x5-inch loaf pan.
• In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
• Stir in buttermilk, oil, and egg.
• Pour batter into pan, and bake for 1 hour.
• Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.