Paula Deans Corn Casserole Recipes

CORN CASSEROLE (PAULA DEEN)

Steps:

• 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 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.

PAULA DEEN CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9X13 inch baking dish with nonstick cooking spray.
• In a mixing bowl, combine the can of whole kernel corn, creamed corn, corn mix (just the dry ingredients from the box), sour cream, and butter and stir together until well combined.
• Pour into prepared baking dish. Bake in preheated oven for 45 minutes or until golden brown.
• Remove from oven and sprinkle top with shredded Cheddar. Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
• Let stand 5-10 minutes then serve warm.

CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray a 2 or 2.25 quart casserole dish with non stick cooking spray.
• Combine all ingredients in a large mixing bowl and mix just until combined. Don't forget to drain the whole kernel corn!
• Transfer to casserole dish and bake for 1 hour to 1 hour and 15 minutes until top is a light golden brown.

PAULA DEEN'S CORN CASSEROLE

Steps:

• 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.
• 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.

PAULA DEEN CORN CASSEROLE

Steps:

• Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter.
• Using a spoon or spatula, mix all ingredients until well combined.
• Butter a 10-inch skillet and add corn mixture
• Bake uncovered, for 45 minutes.
• Remove skillet from oven and add shredded cheddar cheese.
• Bake for another 15 minutes or until cheese is melted and bubbly.

PAULA DEEN CORN CASSEROLE ?

Steps:

• Step 1Preheat oven to 350 degrees F. Step 2 In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Step 3 Bake or 40 to 45 minutes, or until golden brown. Step 4 Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Step 5 Let stand for at least 5 minutes and then serve warm.

BOBBY'S LIGHTER CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F. Lightly spray a 9-inch square baking pan with cooking spray.
• In a medium bowl, whisk together the sour cream, applesauce, and egg until combined. Add the muffin mix, corn kernels, and creamed corn and stir gently to combine.
• Pour the mixture into the prepared pan. Bake for about 60 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.

PAULA DEEN'S CORN CASSEROLE

Steps:

• 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.

PAULA DEEN'S CORN CASSEROLE REVISED

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.
• 2. In a large bowl, stir together the corn, sour cream, butter, egg, pimento, onions, and jalapenos, if using. Stir in muffin mix. Pour into prepared pan.
• 3. Bake in center of preheated oven for 45 minutes till golden brown. Remove from oven. Sprinkle cheese over top. return to oven another 10-15 minutes till cheese has melted, but not yet turning brown.
• 4. Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.

THE BEST PAULA DEEN'S CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Melt butter.
• Stir cans of corn, melted butter, and sour cream together. Make sure you drain your can of whole kernel corn. Do not drain the creamed corn.
• Combine Jiffy Mix and other ingredients except for cheddar cheese in a large mixing bowl.
• Pour mixed ingredients into a 10-inch cast-iron skillet, a 9×13-inch casserole dish, 11×7-inch casserole dish, or a 9×9 baking dish.
• Cover and bake for 20 minutes.
• After 20 minutes, remove the lid and bake for an additional 20-25 minutes or until the casserole's top is golden brown.
• Remove from oven and top the casserole with your shredded cheddar cheese.
• Return the casserole dish to the oven and cook until cheese is fully melted, about five minutes.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• 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.