Paula Deen's Corn Casserole
This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!
Ingredients
Instructions
Oven
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.
Crock Pot
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. Be sure to try my Chili Cornbread Casserole recipe next, you'd love it!
Nutrition
- Calories
- 410 kcal
- Carbohydrate Content
- 49 g
- Protein Content
- 10 g
- Fat Content
- 19 g
- Saturated Fat Content
- 9 g
- Cholesterol Content
- 40 mg
- Sodium Content
- 772 mg
- Fiber Content
- 3 g
- Sugar Content
- 11 g
- Serving Size
- 1 serving
