Indulge in the Delightful Corn Casserole by Paula Deen

If you’re craving a mouthwatering side dish that is both easy to prepare and irresistibly delicious, look no further than Paula Deen’s Corn Casserole. With just a few simple ingredients, including Jiffy corn muffin mix, creamed corn, and cheddar cheese, this recipe is a guaranteed crowd-pleaser for any occasion. Whether you choose to bake it in the oven or slow cook it in a Crock Pot, this corn casserole will complement your favorite dinner recipes perfectly.

An Effortlessly Easy Recipe

Paula Deen’s Corn Casserole recipe is a dump and go masterpiece. This delightful side dish is ideal for holidays or any special gathering. The ingredients include creamed corn, whole kernel sweet corn (don’t forget to drain it!), Jiffy corn muffin mix, sour cream, butter, and cheddar cheese (shred it yourself for extra creaminess and flavor).

Baking it in the Oven

To prepare this delicious dish in the oven, simply combine all the ingredients (except the cheese) and mix well. Place the mixture in a lightly greased casserole dish or a cast iron skillet. Bake it uncovered at 350°F for 45 minutes. Then, top it with cheese and bake for an additional 10-15 minutes until golden. Allow it to stand for 5 minutes before serving.

Slow Cooking in the Crock Pot

For a hands-off approach, you can also cook this corn casserole in a Crock Pot. Combine all the ingredients (excluding the cheddar cheese), making sure to drain the whole kernel corn. Add the mixture to a greased Crock Pot and cook on high for 2-3 hours or on low for 4 hours. During the last 20 minutes of cooking, sprinkle the shredded cheddar cheese on top. Ensure that the center is firm and set before serving.

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Make-Ahead Preparation

This versatile recipe can be made up to two days in advance. There are two simple methods you can use:

Method 1: Assemble and Refrigerate

Combine all the ingredients (excluding the cheese) in a casserole dish. Cover it with plastic wrap and refrigerate until you’re ready to bake. Let it sit at room temperature for 30 minutes before baking as directed.

Method 2: Bake and Reheat

Bake the casserole covered at 350°F for 50 minutes. Let it cool and refrigerate. Add the shredded cheese, cover it, and warm it up by baking it at 300°F for 10 minutes. Finally, remove the cover and bake it again at 350°F for 10-15 minutes until the cheese is melted. Serve and enjoy.

Tips and Serving Recommendations

If you prefer a sweeter corn casserole, you can add up to 2 tablespoons of granulated sugar to the mix, although the cornbread mix already brings some sweetness to the dish. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to three months.

For a complete meal, consider pairing this delectable corn casserole with beef chili or chili mac, roast chicken, country fried chicken, fried chicken tenders, hamburger steak, cube steak, or Salisbury steak. The options are endless, and you can explore new combinations to satisfy your taste buds.

Don’t miss out on this incredible recipe! Get ready to delight your friends and family with this Paula Deen classic. For more tantalizing recipes, make sure to visit Rowdy Hog Smokin BBQ.