Paula Deen Corn Casserole Recipe
Paula Deen corn casserole is a warm, creamy side dish with sweet corn flavor. This Paula Deen corn casserole recipe is easy to prepare and perfect for family dinners.
Ingredients
- 1 can 15 ounces whole kernel corn, drained
- 1 can 15 ounces cream-style corn
- 1 box 8.5 ounces corn muffin mix
- 1 cup sour cream
- ½ cup unsalted butter melted
- 2 large eggs
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Optional Topping
- ¼ cup shredded cheddar cheese
- 1 tablespoon grated Parmesan
- 1 tablespoon chopped fresh parsley
Instructions
Preheat the Oven
- Preheat your oven to 350°F. Grease an 8-by-8-inch baking dish with butter or cooking spray. Make sure the corners are covered well to prevent sticking.
Drain the Corn
- Open the whole kernel corn and pour it into a colander. Let the liquid drain completely. Extra water can make the casserole loose and affect its final texture.
Combine the Corn
- Place the drained corn and cream-style corn into a large mixing bowl. Stir gently until both types are evenly distributed throughout the mixture.
Add the Muffin Mix
- Pour the corn muffin mix into the bowl. Stir slowly with a wooden spoon. Mix only until the dry ingredients disappear and the batter looks combined.
Add Sour Cream
- Add sour cream to the corn mixture. Stir gently until it blends evenly. Sour cream adds moisture and gives the casserole a soft, creamy texture.
Add Melted Butter
- Pour the melted butter into the mixture. Stir carefully until combined. Make sure the butter has cooled slightly before adding it to prevent cooking the eggs.
Add the Eggs
- Whisk the eggs separately in a small bowl. Add them to the corn mixture and stir gently. Continue mixing until the eggs are fully incorporated.
Season the Mixture
- Add sugar, salt, black pepper and paprika. Stir gently to distribute the seasonings evenly. Avoid adding too much salt because the cheese adds extra flavor.
Add the Cheese
- Fold the shredded cheddar into the mixture. Keep some cheese aside for the topping if desired. Stir gently so the cheese spreads evenly throughout.
Transfer to the Dish
- Pour the prepared batter into the greased baking dish. Use a rubber spatula to spread it evenly. Smooth the top gently for consistent baking.
Add the Topping
- Sprinkle the reserved cheddar over the surface. Add Parmesan if desired. A small amount of cheese creates a delicious golden crust without covering the corn flavor.
Bake the Casserole
- Place the baking dish in the preheated oven. Bake for about 45 to 50 minutes. The edges should become golden while the center remains slightly soft.
Check for Doneness
- Insert a toothpick near the center. It should come out mostly clean with a few moist crumbs. Avoid waiting for a completely dry toothpick.
Rest Before Serving
- Remove the casserole from the oven carefully. Let it rest for about ten minutes. This allows the center to set while keeping the texture soft.
Garnish and Serve
- Sprinkle fresh parsley over the warm casserole if desired. Cut or spoon out portions and serve immediately. The casserole tastes best while warm.
Notes
- Drain whole kernel corn thoroughly.
- Keep cream-style corn undrained.
- Use room-temperature sour cream.
- Melt butter before mixing.
- Let melted butter cool slightly.
- Avoid overmixing the batter.
- Shred cheese fresh for better melting.
- Grease the baking dish well.
- Bake at a steady temperature.
- Do not overbake the casserole.
- Let it rest before serving.
- Add fresh herbs for color.