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PAULA DEEN'S CORN CASSEROLE Recipe

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This recipe for PAULA DEEN'S CORN CASSEROLE is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 c. sour cream (I use light or fat free)
1/2 c. (1 stick) butter, melted
1 to 1 1/2 c. shredded Cheddar Cheese (I like to mix the cheese in, but I don’t use as much)
Directions:
Directions:
Preheat oven to 350º F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9x13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

 

 

 

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