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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.

2In 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.

3Bake 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.

4Remove 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