Corn Casserole

Luncheons at work are always a nice change of pace. You don't have to think about what to pack and you are usually guaranteed at least a few items of good home cooking. Our office decided to have 2 days this week because our underwriter provided us with 2 hams and a turkey. We decided to bring casseroles and sides one day and the next day we would just have sandwiches of the leftovers. I signed up to bring corn casserole. Mostly because it is one of the only casseroles I will eat and I wanted to make sure I had something other than meat for lunch.



I chose the recipe by Paula Deen because I figured who would know how to make a good southern corn casserole better than Paula Deen? This was one of the easiest recipes I've ever made and I will definitely be making it again. It took no time to prepare other than the 45 minutes it spent in the oven. I think this will become my go to dish for family get-togethers.

Corn Casserole
Source: Paula Deen

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.