Wednesday, November 8, 2017
Paula Deen's Corn Casserole (a repost)
*This is a post from many years ago. But I share it every year at this time... And the teenager mentioned in this post has gone on to be a successful echocardiographer.
Now, I know teenagers can be a little crazy at times; I've raised three of them. And I also know they come up with some pretty strange requests, but this request caught me off-guard.
My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. I want you to make me the corn casserole that you made for us a while back. That's what I want. Just the corn casserole."
Isn't that hilarious?
Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy!
This dish screams COMFORT! Smooth and creamy, yet firm. Buttery, cheesy, with a hint of sweet from the corn.
Try it out on your bunch and see if they appreciate as much as Gena.
You will need:
* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
* 1 cup sour cream
* 1/2 cup (1 stick) butter, melted
* 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Enjoy~ Everything in Moderation