PAULA DEEN'S CORN CASSEROLE REVISED

PAULA DEEN'S CORN CASSEROLE REVISED image

Provided by RUTH CARRAWAY

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.