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Corn Casserole:
This recipe is inspired by Paula Deen's rich and cheesy corn casserole recipe. I was introduced to this casserole a few summers ago at a family barbecue I hosted at my house. My cousin was so sweet and brought this casserole to the barbecue, little did we know how amazing it was. Well, before the end of the barbecue, the casserole was all gone. Everyone loved it! Of course, I asked my cousin for the recipe and finally decided to make it myself. The first time I made it for my family was on Thanksgiving. I have a large extended family, so not only did I double the recipe, I made two of them. Again, there were no leftovers. Ever since then whenever we have a family gathering, barbecue, holiday, or any reason to get together, I alway make this corn casserole. It is a dish we enjoy eating all year round, not just on the holidays. Since this is a very buttery and rich dish, you can substitute some of the ingredients and use light or fat free instead. Some also use low fat milk in place of the butter. No matter how you decide to make it, I know you will love it. Don't be surprised if it becomes a staple in your house too. Now, let's cook!
Course: Lunch/Dinner
Cuisine: American/Vegetarian
Serving: 4-6
Prep time: 5 minutes
Cook time: 45-50 minutes
Total time: 55 minutes
Ingredients:
Instructions:
1. Preheat the oven to 350 degrees.
2. Spray a 9x9 square baking pan (use a 13x9 pan if doubling the recipe) with cooking spray.
3. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Add 1 cup of the shredded cheese and mix well.
4. Pour into the greased baking pan/casserole dish and sprinkle the rest of the shredded cheese on top until it is all covered.
5. Bake for about 50 minutes, or until cheese is melted and it becomes lightly browned.
6. Remove from the oven and let it stand for at least 5-10 minutes. Serve warm.
This recipe is inspired by Paula Deen's rich and cheesy corn casserole recipe. I was introduced to this casserole a few summers ago at a family barbecue I hosted at my house. My cousin was so sweet and brought this casserole to the barbecue, little did we know how amazing it was. Well, before the end of the barbecue, the casserole was all gone. Everyone loved it! Of course, I asked my cousin for the recipe and finally decided to make it myself. The first time I made it for my family was on Thanksgiving. I have a large extended family, so not only did I double the recipe, I made two of them. Again, there were no leftovers. Ever since then whenever we have a family gathering, barbecue, holiday, or any reason to get together, I alway make this corn casserole. It is a dish we enjoy eating all year round, not just on the holidays. Since this is a very buttery and rich dish, you can substitute some of the ingredients and use light or fat free instead. Some also use low fat milk in place of the butter. No matter how you decide to make it, I know you will love it. Don't be surprised if it becomes a staple in your house too. Now, let's cook!
Course: Lunch/Dinner
Cuisine: American/Vegetarian
Serving: 4-6
Prep time: 5 minutes
Cook time: 45-50 minutes
Total time: 55 minutes
Ingredients:
- 1 - 15 1/4 oz can whole kernel corn, drained
- 1 - 14 3/4 can cream style corn
- 1 - 8 oz package corn muffin mix (Jiffy or similar)
- 1 cup sour cream (can use light sour cream)
- 1/2 cup butter, melted (or butter substitute)
- 1-2 cups shredded cheddar cheese, divided
Instructions:
1. Preheat the oven to 350 degrees.
2. Spray a 9x9 square baking pan (use a 13x9 pan if doubling the recipe) with cooking spray.
3. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Add 1 cup of the shredded cheese and mix well.
4. Pour into the greased baking pan/casserole dish and sprinkle the rest of the shredded cheese on top until it is all covered.
5. Bake for about 50 minutes, or until cheese is melted and it becomes lightly browned.
6. Remove from the oven and let it stand for at least 5-10 minutes. Serve warm.