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paula deen's corn casserole revised

(1 rating)
Recipe by

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

(1 rating)
yield 6 -8
prep time 15 Min
cook time 55 Min
method Bake

Ingredients For paula deen's corn casserole revised

  • 1 can
    (14 oz) whole kernel corn, drained
  • 1 can
    (14 oz) cream-style corn
  • 3/4 c
    sour cream
  • 1/2 c
    butter, melted
  • 1 lg
    egg, beaten
  • 1 jar
    (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

How To Make paula deen's corn casserole revised

  • 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.