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Corn Casserole (Paula Deen)


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Rate this recipe 4.6/5 (7 Votes)


  • 1 15-1/4-oz. can whole kernel corn, drained
  • 1 14-3-oz. can cream-style corn
  • 1 8-oz. package (Jiffy) corn muffin mix
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • Shredded medium cheddar cheese


Servings 8
Adapted from


Step 1

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter.

Pour into a greased casserole. Bake at 350°F for 40 – 45 minutes, or until golden brown.

If desired, top with cheddar cheese and return to oven for another 5 minutes until cheese is melted.

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