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Wednesday, November 23, 2011

Get in my belly: Paula Deen's Corn Casserole (a.k.a. cheesy fatty goodness)

It's only Wednesday - it's not too late to add this to your Thanksgiving table. This side dish is unbelievably good - I rarely make anything that starts from a box or a can - but this dish is the first must on the "What are we having for Thanksgiving dinner?" list every year.

Paula Deen’s Corn Casserole

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 (recommended: Jiffy)
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.


And enjoy Thanksgiving with your family. May you notice many things to be thankful for (even some of the tough stuff).


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