Paula Deens Sour Cream Cornbread Recipe Recipe Cards Recipe For Hand

PAULA DEEN CORN CASSEROLE

Steps:

• Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter.
• Using a spoon or spatula, mix all ingredients until well combined.
• Butter a 10-inch skillet and add corn mixture
• Bake uncovered, for 45 minutes.
• Remove skillet from oven and add shredded cheddar cheese.
• Bake for another 15 minutes or until cheese is melted and bubbly.

VIDALIA ONION CORNBREAD

Steps:

• Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
• In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.