Easy Paula Corn Casserole (Print Version)
# Ingredients:
01 -
1 cup shredded cheddar cheese.
02 -
1 stick of melted butter.
03 -
1 container (8 oz) sour cream.
04 -
1 box (8.5 oz) of Jiffy corn muffin mix.
05 -
1 can (15.25 oz) of drained whole kernel corn.
06 -
1 can (14.75 oz) of creamed corn.
# Instructions:
01 -
Set your oven to 350°F. Stir everything together except the cheese. Grease a 9x13 baking pan or 10-inch skillet, then pour in the mix. Bake without a lid for 45 minutes. Sprinkle cheese over the top and bake another 10-15 minutes until it gets golden. Let it cool for about 5 minutes before enjoying.
02 -
Combine everything except the cheese and pour it into a greased slow cooker. Cook on high for 2-3 hours or on low for 4 hours. In the last 20 minutes, sprinkle cheese on top. Check if the center has firmed up before serving.
# Notes:
01 -
Prepare ahead by two methods: Mix the ingredients (keeping cheese separate), refrigerate, and allow to sit for 30 minutes before baking. Bake covered for 50 minutes, let it cool down, and refrigerate. Reheat at 300°F for 10 minutes with foil, then bake without foil at 350°F for another 10-15 minutes with cheese.