Corn Casserole

A super-easy spoonbread-like casserole made with corn muffin mix, two kinds of corn, and sour cream.

Ingredients

• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) cream-style corn
• 1 box (8.5 oz) corn muffin mix (such as Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 cup shredded cheddar cheese (optional)

Directions

1. Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish.
2. In a large bowl, stir together the whole kernel corn, cream-style corn, muffin mix, sour cream, and melted butter.

Pour into the prepared dish.

1. Bake for 30 to 35 minutes, until just set and lightly golden.
2. If using cheese, sprinkle it on top and bake 10 minutes more until melted.
3. Let rest a few minutes before serving.

Notes

Paula Deen’s crowd-pleasing Corn Casserole.