Best Corn Casserole Recipe – Paula Deen Style!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while processed cheese is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier alternative with similar texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more affordable.

cream corn

🥗Healthier: fresh corn

💰Cheaper: canned corn

Fresh corn is healthier, while canned corn is usually cheaper.

Spray a 9x13 baking pan with nonstick cooking spray and set aside.

Preheat the oven to 350°F.

Melt 1/2 cup of butter in a microwave-safe bowl in 20-second intervals until fully melted.

Add the Jiffy corn muffin mix to the melted butter in the bowl.

Add 2 cans of corn: drain the liquid from the sweet whole corn and add it to the bowl, then add the cream corn without draining.

Add 1 cup of sour cream to the mixture and stir to combine all ingredients.

Pour the mixture into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for 40 minutes.

While the casserole is baking, shred 1 cup of cheddar cheese.

After 40 minutes, remove the casserole from the oven and sprinkle the shredded cheddar cheese on top.

Return the casserole to the oven and bake for an additional 5 to 10 minutes until the cheese is melted.

Let the casserole set for 5 to 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens