Listen up, folks – Paula's corn casserole is one of those dishes that just works. I've made it hundreds of times, and it never fails to put smiles on faces. Now, don't get fussy with this recipe – it's as straightforward as they come.
You want a perfect corn casserole? Start with exactly 8.5 ounces of corn muffin mix – that's your foundation. Mix it with one can each of cream corn and whole kernel corn (don't drain that whole kernel corn, you'll need the moisture). The cheese is important – grab a good sharp cheddar, nothing fancy, just the regular block kind you can grate yourself.
What makes this dish special is how everything comes together – like a warm kitchen on a Sunday afternoon. The corn muffin mix gives it that crispy top while keeping things moist inside.
I've found over the years that a 350-degree oven for about 45 minutes does the trick. When you see that golden-brown crust on top, you'll know it's ready.
Take my word for it – this isn't just another casserole. It's the kind of recipe you'll want to write down and pass along. Simple ingredients, honest cooking – that's what makes it special.
Recipe
Paula Deen's corn casserole with cheese is a beloved Southern comfort dish that combines the sweetness of corn with rich, creamy cheese for a satisfying side dish. This recipe transforms simple ingredients into a warm, hearty casserole that's perfect for family gatherings, holiday meals, or potluck dinners. The dish strikes an ideal balance between the natural sweetness of corn and savory cheese, creating a texture that's both creamy and slightly firm.
Much like a Greek lentil soup, which combines wholesome ingredients for a nutritious meal, this casserole embodies the essence of comfort food. While the original recipe has been adapted countless times, this version stays true to the core elements that made it a staple in Southern cuisine.
Ingredients:
- 2 (15 oz) cans whole kernel corn, drained
- 2 (15 oz) cans cream-style corn
- 1 cup butter, melted
- 2 cups shredded cheddar cheese
- 1 (8 oz) package corn muffin mix
- 1 cup sour cream
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat oven to 350°F and grease a 9×13 inch baking dish. Mix all ingredients together in a large bowl, reserving 1/2 cup of cheese for topping. Pour the mixture into the prepared baking dish, sprinkle with remaining cheese, and bake for 45-50 minutes until golden brown and set in the middle. Let stand for 5-10 minutes before serving.
For best results, bring refrigerated ingredients to room temperature before mixing. Avoid overbaking as this can dry out the casserole – it should be slightly jiggly in the center when removed from the oven as it will continue to set while cooling.
The casserole can be made ahead and refrigerated for up to 24 hours before baking, but may require additional baking time if cooking from cold.
Paula Deen's corn casserole with cheese puts a rich, Southern spin on traditional corn pudding. This comforting dish emerged from the American South's long history of transforming simple corn-based recipes into hearty casseroles.
While corn puddings date back to Native American cooking traditions, the addition of cheese and creamed corn creates the indulgent texture that became a hallmark of Paula Deen's cooking style.
Popular at potlucks and holiday gatherings, this casserole strikes an ideal balance between sweet corn kernels and savory cheese, all held together in a moist, cake-like consistency that pairs well with almost any main course.
Conclusion
This corn casserole's a real keeper – just the kind of dish that'll have folks asking for the recipe. Mix together cream-style corn with regular kernel corn (use two cans of creamy to one can of whole kernels), and watch how they work together to make everything nice and moist. Now, don't skimp on the cheese – a good sharp cheddar makes all the difference. When it's baking, your kitchen's going to smell exactly like those Sunday dinners at grandma's house. It's not fancy food, but it's honest cooking that fills bellies and puts smiles on faces. Been making this one for years, and it never lets me down. You'll want to keep this recipe handy, trust me.