paula deen's corn casserole revised

Name: PAULA DEEN'S CORN CASSEROLE REVISED
Prep time: 15 min
Cook time: 55 min
Yield: 6
Cuisine: Southern
Ingredients: 1 can(s) (14 oz) whole kernel corn, drained; 1 can(s) (14 oz) cream-style corn; 3/4 cup(s) sour cream; 1/2 cup(s) butter, melted; 1 large egg, beaten; 1 jar(s) (4 oz) chopped pimento, drained; 1 bunch(es) green onions, with green stems, chopped; 1/4 cup(s) chopped jalapenos, optional; 1 package(s) (8 oz) corn muffin mix (recommend jiffy); 1-1/2 cup(s) cheddar cheese, shredded

(1 RATING)

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RUTH CARRAWAY

ASHLAND, KY

Updated on Jun 7, 2013

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

Rate

prep time 15 Min

cook time 55 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make paula deen's corn casserole revised

Step 1

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

Step 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.
Step 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.
Step 4

Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.
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