Wednesday, August 31, 2011

corn casserole makes for good comfort food

So, tonight our small group had a Mexican theme for dinner. I volunteered to bring corn....something I thought would be quick and easy.  Since I haven't been working I thought about kicking it up a notch and found this super easy...SUPER delicious corn casserole (Paula Deen) recipe. I wanted to share it with all of you...I hope you can try would especially be good if you could get some fresh corn since it's that time of year...mmmmmm.


  • 1 (15 1/4-ounce) can whole kernel corn, drained (I used Mexicorn to spice it up a little for our Mexican theme)
  • 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 (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar


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.

**Click HERE to follow a link directly to the recipe on the Food Network website if you would like.**

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