I had never heard of corn casserole until I saw Paula Deen make it a couple years ago and I was intrigued. The texture comes out to be like a very soft cornbread, and flavor is slightly sweet from the corn. Overall, it is very delicious, and though not something I would make every day, it was perfect on Thanksgiving. I omitted the cheese and did make a few other modifications noted below.
- 1 (15 1/4-ounce) can whole kernel corn, drained (or frozen works well)
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream (I used light)
- 1/2 cup (1 stick) butter, melted (I used 6 tablespoons)
- 1 to 1 1/2 cups shredded Cheddar (I omitted)
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.
Adapted from foodnetwork.com.