PAULA DEEN'S CORN CASSEROLE REVISED

facebook share image   twitter share image   pinterest share image   E-Mail share image



PAULA DEEN'S CORN CASSEROLE REVISED image

As with so many recipes I download from the net, I've jazzed up Paula's corn casserole to suit my own preferences.

Provided by RUTH CARRAWAY

Categories     Side Casseroles

Time 1h10m

Number Of Ingredients 10

1 can(s) (14 oz) whole kernel corn, drained
1 can(s) (14 oz) cream-style corn
3/4 c sour cream
1/2 c butter, melted
1 large egg, beaten
1 jar(s) (4 oz) chopped pimento, drained
1 bunch green onions, with green stems, chopped
1/4 c chopped jalapenos, optional
1 pkg (8 oz) corn muffin mix (recommend jiffy)
1-1/2 c cheddar cheese, shredded

Steps:

  • 1. Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan or dish.
  • 2. In a large bowl, stir together the corn, sour cream, butter, egg, pimento, onions, and jalapenos, if using. Stir in muffin mix. Pour into prepared pan.
  • 3. Bake in center of preheated oven for 45 minutes till golden brown. Remove from oven. Sprinkle cheese over top. return to oven another 10-15 minutes till cheese has melted, but not yet turning brown.
  • 4. Remove to wire rack to cool 5 minutes before serving hot. Store leftovers covered in the refrigerator for several day.

There are no comments yet!