Corn Casserole is delicious and super easy to make. This is a Paula Deen recipe and you know you can’t go wrong with that! It is an easy alternative to corn pudding which is a recipe that my family loves. I think Corn Casserole would be perfect at the Holiday’s too!
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Yield 6 -8
- 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
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
- 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.
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