Corn Casserole Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

23 ratings

Ingredients

  • 1 (15 1/4 oz) can whole kernel corn, drained
  • 1 (14 3/4 oz) can cream-style corn
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 (8 oz) package corn muffin mix
  • medium cheddar cheese, shredded

Preparation

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Corn Casserole

Reviews

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23 Reviews

Molly
Molly 1/10/2017
1/10/2017
Karen I noticed

Karen I noticed the same discrepancy on other sites listing this recipe and never noticed it was 1/2 CUP on here. On other sites it sure says 1/2 STICK (1/4 cup). Your comment made me realize I might be using less butter than I was supposed to but it always turns out great so I think I'll stick with the 1/2 stick. Another discrepancy on a popular site was using the wrong pan size. It called for 9x13 and it should be a square glass pan or a small-medium casserole dish. I would stick with this site and the best part is the video of Paula making it!!!!

Patti
Patti 12/23/2016
12/23/2016
Karen, a stick o

Karen, a stick of butter is a 1/2 cup of butter.

karen
karen 12/17/2016
12/17/2016
on this site you

on this site your corn casserole recipe calls for 1/2 cup butter or one stick
on food network and other sites recipes for paula dean corn casserole
says 1/2 stick butter
please which is correct?

MARIA
MARIA 11/24/2016
11/24/2016
I made this for

I made this for the first time this year for a work Thanksgiving lunch, everyone loved it and wanted the recipe :) i combined other ideas from other recipes online and I added a few extra ingredients: 2 eggs, a of pinch of cumin, salt and pepper and 2 tbs of milk. I also stirred in the cheese by accident when I forgot to add the melted butter and it was amazing. The cooking time was longer for me with the fact that I added extra wet ingredients not in the original recipe, it was closer to an hour and 10 minutes. Making it again today for a Friendsgiving get together

Mike
Mike 11/20/2016
11/20/2016
Question, love t

Question, love this recipe and have used it multiple times. This turkey day, I have zero room in the oven. Can the recipe be adopted for a crock pot? Thanks in advance.

Oreal
Oreal 10/24/2016
10/24/2016
Eggs or no eggs?

Eggs or no eggs? What's the difference between making it with eggs vs no eggs?

Molly
Molly 9/17/2016
9/17/2016
Delicious! We we

Delicious! We were assigned corn casserole for our church fellowship meal and this was perfect. We made two types. One with plain corn and one with Southwest/Fiesta corn. The Southwest corn casserole had more flavor and quickly became a fave of mine. If you double the recipe, as we did, definitely give it longer to cook. We just kept checking about every five minutes, or so, after the 45 minute mark.

Deborah
Deborah 9/9/2016
9/9/2016
Debra and Tammy-

Debra and Tammy--did you get an answer to your question about doubling the recipe?
Deb
DeborahsWork@yahoo.com

Bonnie
Bonnie 9/9/2016
9/9/2016
I make this all

I make this all the time, and it's a hit. I do a couple of things differently. I do not drain the whole kernel corn. Also, I mix everything in a 2.5 quart casserole dish and bake at 350 for 1 hour. To double it, I fix it in a 13x9 4-quart dish and bake for about 1 hour and 10 minutes.

Even my non-cooking husband can make this and I always come home with an empty dish!

Debra
Debra 3/26/2016
3/26/2016
03/26/2016I am

03/26/2016
I am looking for an answer to this question that was posted in November. I absolutely love this corn casserole, but want to make twice as much to bring to Easter tomorrow. How do I adjust the oven temperature and cooking time?


11/24/2015


My family loves this, but I was wondering if I double the recipe is the cooking time longer ???

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