Tuesday, October 13, 2009
Paula Deen's Corn Casserole
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, too- 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 that corn casserole you made for us awhile 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 sounds like she's letting me off easy!
It screams COMFORT!
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.
I'll leave you with a few corn related pics from my recent trip to Gandy's Pumpkin patch with some relatives.
These kids love corn too!