Paula Deen's Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees.; In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.; Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.; Bake uncovered for 45 minutes. ; Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.; Let stand for 5 minutes prior to serving.

Step 2

In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot. Cook on high for 2-3 hours or on low for 4. Add the shredded cheddar during the last 20 minutes of cooking. Ensure the center is firm and set prior to serving.

Step 3

Notes

Step 4

Note: The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.

Step 5

Make-Ahead Method:

Step 6

Combine all ingredients except for the cheese and place in casserole dish.

Step 7

Bake covered at 350° for 50 minutes, let it cool, and refrigerate.

Step 8

When ready to serve:

Step 9

Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.

Step 10

Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.

Step 11

**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.

↑Support creators by visiting their site 😊