Paula Deen’s Dump-and-Go Corn Casserole Made Easy!
A simple and delicious corn casserole recipe that requires minimal preparation and is perfect for any gathering.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can of whole kernel corn, drained
- 1 can of cream-style corn
- 1 box of Jiffy corn muffin mix
- 1 cup of sour cream
- 1/2 cup of melted butter
- 1 cup of shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted butter.
- Stir until well combined.
- Fold in the shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Feel free to add diced jalapeños for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg