PAULA DEEN'S CORN CASSEROLE REVISED
★★★★★ 1 vote5
1 can(s)(14 oz) whole kernel corn, drained
1 can(s)(14 oz) cream-style corn
3/4 csour cream
1/2 cbutter, melted
1 largeegg, beaten
1 jar(s)(4 oz) chopped pimento, drained
1 bunchgreen onions, with green stems, chopped
1/4 cchopped jalapenos, optional
1 pkg(8 oz) corn muffin mix (recommend jiffy)
1-1/2 ccheddar cheese, shredded
How to Make PAULA DEEN'S CORN CASSEROLE REVISED
- Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.
- 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.
- 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.
- Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.