Video
Paula Deen's Corn Casserole with Jiffy Mix
Paula Deen's corn casserole with Jiffy mix, sour cream and cheddar. 6 ingredients, 10 minutes of prep, and easy to make ahead.
Equipment
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Casserole Dish The perfect casserole dish! Great for cobblers, crumbles, desserts and more!
Ingredients
- 1 (8.5 oz pkg) Jiffy corn muffin mix dry, unprepared, (don't add egg or milk)
- 1 cup sour cream
- 1 (15 oz. can) whole kernel corn drained of water
- 1 (14.75 oz. can) creamed corn
- 1/2 cup butter (1 stick) melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Lightly spray a 10"-12" casserole dish (can be oval or rectangular) with non-stick spray. Set prepared dish aside.
- To a large mixing bowl add the dry corn muffin mix, sour cream, drained whole kernel corn, creamed corn (don't drain the creamed corn) and melted butter. Mix together well with a rubber scraper.
- Pour the casserole mixture into the prepared baking dish. Smooth the mixture evenly to the sides of the dish.
- Bake the casserole at 350 degrees for 40 minutes.
- Once the casserole has baked for 40 minutes, remove from oven and top the casserole with the shredded cheese. Return to the oven for another 10 minutes for the cheese to melt and brown slightly.
- Remove from oven and let cool for about 10 minutes before serving.
Notes
Make Ahead Option: assemble ahead by mixing everything except the cheese. Spread into the baking dish and cover tightly with plastic wrap. Refrigerate for up to 24 hours in advance. Bake from cold at 350°F for 45–50 min, then add cheese for 10 min
Freezing: Bake according to recipe, then cool completely. Wrap well or use a freezer container. Will keep in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat by covering with foil and bake at 325°F for 20-25 min. Note that freezing softens the texture slightly, so it's best for leftovers rather than your main holiday batch. If the casserole has sat out for several hours after serving, discard it.
Lighter Version: swap the sour cream for plain Greek yogurt, a 1:1 swap. You can also cut the butter from 1/2 cup to 1/4 cup. Swap the cheddar from regular Cheddar to 3/4 cup reduced-fat sharp cheddar. These three swaps take this from about 400 to about 280 calories a serving, with a little more protein from the Greek yogurt.
Pans and Baking Dishes: you can also use a 9 x 13" casserole dish or a large cast-iron skillet to bake the casserole.
Crock Pot Instructions: Make recipe as directed, mixing all ingredients (except cheese) in mixing bowl. Pour into crock pot that has been sprayed with non-stick cooking spray. Cook on high for 2-3 hours or low for 4-5 hours. Add the shredded cheese for the last 20 minutes of cooking. Can be served directly out of the crock pot.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 37gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 194mgPotassium: 51mgFiber: 0.01gSugar: 1gVitamin A: 675IUVitamin C: 0.3mgCalcium: 132mgIron: 0.05mg
Tried this recipe?Let us know how it was!