Friday, August 12, 2011

Corn, Corn and More Corn Casserole!

I had printed this Paula Deen recipe out a couple of years ago and found it while I was looking for something else.  Always on a quest to add new life to staples sides like corn, this is a keeper.  The corn lovers at your table won't be able to get enough.

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (I used Jiffy)
1 cup light sour cream
1 teaspoon finely chopped jalapenos (optional)
1/2 stick butter, melted
1-1/2 cups shredded cheddar cheese

Preheat oven to 375 degrees F.
In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.




Bake for 40 to 45 minutes, or until golden brown.

Yum, it smelled like popcorn when it came out of the oven!




Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted and slightly bubbly. Let casserole rest for 5 minutes and then serve warm.

Enjoy your weekend!

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14 comments:

  1. The JRAugust 12, 2011 at 9:49 AM

    This one is a tiny bit different than the one I make. Looks good!

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  2. CandyAugust 12, 2011 at 12:22 PM

    Yum! I think I have to make this today with some fresh corn.

    www.candygirlky.blogspot.com

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  3. HEATHERAugust 12, 2011 at 7:32 PM

    I have made this and we always end up scraping the pan! ;-)

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  4. Katy ~August 13, 2011 at 7:00 AM

    I can't get enough of this when I make it! LOVE this casserole!!!!

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  5. MarjieAugust 13, 2011 at 5:49 PM

    It looks great. Cheese, of course, is just the crowning glory.

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  6. Joy TiltonAugust 13, 2011 at 8:19 PM

    This is another keeper! I love your recipes...

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  7. DavidAugust 14, 2011 at 12:55 AM

    Katherine... OK, now I'm drooling! Looks and sounds great. We will be adding this recipe to our files... Take Care, Big Daddy Dave

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  8. ChrisAugust 14, 2011 at 9:09 AM

    That sounds perfect! Was the texture like corn pudding?

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  9. MaryBethAugust 14, 2011 at 4:40 PM

    YUMM-O...we love corn casserole, this looks fabulous Katherine!

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  10. genedunnAugust 14, 2011 at 8:33 PM

    Hey, we made this today and I guess I'm a little cornfused. Based on the ingredients and the pictures, I was expecting something more like cornbread or cake in consistency. Mine turned out more like a corn pudding. The top was GBD before I added the cheese, and the sides were crispy, but the inside was like a soft grit cake. It was still yummy, but did I miss something?

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  11. Katherine Roberts AucoinAugust 15, 2011 at 7:57 AM

    genedunn - The consistency isn't supposed to be bready or cakelike; it should have just a little more body than a pudding. You can definitely taste the cornbread mix in this csserole but it shouldn't be gritty. Sounds like you did it right!

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  12. Carol MurdockAugust 15, 2011 at 8:48 AM

    Lord! I'm making this! I'm hungry now! XOXO

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  13. TabithaApril 11, 2012 at 9:34 PM

    Hi! I have a quick question...do i mix the Jiffy Mix how it says on the box before i add all the ingridents or do i just add the mix. I mixed the Jiffy Mix how it said on the box than i added everything else...it came out good...was that how i was suppose to do it?

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  14. UnknownNovember 22, 2012 at 12:08 AM

    When you say a "large casserole dish" do you mean a 9x13?

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Thanks for stopping by, I enjoy reading your comments.

Katherine