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Creamy and Comforting: Paula Deen’s Corn Casserole

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

Ingredients
  

  • 2 cans 15 ounces each of cream-style corn
  • 1 can 15 ounces of whole kernel corn, drained
  • 8 ounces of cornbread mix
  • 1 cup of sour cream
  • ½ cup of melted butter
  • 1 cup of shredded cheddar cheese
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cream-style corn and whole kernel corn.
  3. Add the cornbread mix, sour cream, melted butter, and shredded cheddar cheese to the bowl.
  4. Season the mixture with salt and black pepper.
  5. Pour the mixture into a greased 9x13-inch baking dish.
  6. Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden and set.
  7. Let it cool for a few minutes before serving.