Paula Deen's Corn Casserole Revised Recipe

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PAULA DEEN'S CORN CASSEROLE REVISED

RUTH CARRAWAY

By
@rcarraway8

As with so many recipes I download from the net, I've jazzed up Paula's corn casserole to suit my own preferences.


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Serves:

6-8

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 can(s)
(14 oz) whole kernel corn, drained
1 can(s)
(14 oz) cream-style corn
3/4 c
sour cream
1/2 c
butter, melted
1 large
egg, beaten
1 jar(s)
(4 oz) chopped pimento, drained
1 bunch
green onions, with green stems, chopped
1/4 c
chopped jalapenos, optional
1 pkg
(8 oz) corn muffin mix (recommend jiffy)
1-1/2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.
2
In a large bowl, stir together the corn, sour cream, butter, egg, pimento, onions, and jalapenos, if using. Stir in muffin mix. Pour into prepared pan.
3
Bake in center of preheated oven for 45 minutes till golden brown. Remove from oven. Sprinkle cheese over top. return to oven another 10-15 minutes till cheese has melted, but not yet turning brown.
4
Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Soy Free
Other Tags: Quick & Easy, For Kids