Saturday, December 15, 2012

Paula Deen's Corn Casserole

Usually I avoid canned and pre-packaged foods like the plague.  But every once in a blue moon the urge hits.  This is pure, greasy awful comfort food.  Sort of a mix between cornbread and corn mush.  Only Paula Dean....

Adapted from Paula's recipe at The

serves 6-8

The Ingredients:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 (8-ounce) package corn muffin mix
2 green onions, minced
1/2 cup sour cream
4 Tbsp butter, melted
1 cup Cheddar cheese, shredded

The Process:
Preheat oven to 350

In a large bowl, stir together the both cans of corn, corn muffin mix,onions, sour cream, and melted butter. Pour into a greased 9 x 13 inch baking dish. Bake for 40-45 minutes, or until golden brown. Remove from oven and top with cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes. Serve warm.

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