Serve with a piece of fried egg for a hearty breakfast. To Reheat: Rewarm it at 300 degrees Fahrenheit for 10 to 20 minutes.įor individual leftover servings, reheat in the microwave or a skillet until warm all the way through. To Store: Place leftovers in an airtight container and refrigerate for up to 3 to 4 days. It will enhance the flavors of the corn even more. Yup, even if you want your casserole savory, still add a bit of sugar. If you like yours savory, just add a pinch. With this recipe, you can make it either way!įor a sweet casserole, add ¼ cup (or more, depending on your preference) of white sugar into the mixture. Some like their corn casserole sweet, others prefer it savory. Top with shredded cheese at the final 20 minutes of cooking. Cook on high for 2 to 3 hours or on low for 4. Simply add the combined ingredients into a greased Crockpot. Don’t worry if it’s still jiggly in the center: that’s how it’s supposed to be. This will prevent the top from browning too much. Cover the casserole for the first 20 minutes of baking.Instead of a rectangular dish, bake the casserole in a round dish for extra crisp edges.Not to mention, it’s cheaper than pre-shredded cheese! Sure, it takes a little more effort, but a block of cheese has more flavor and melts better. Sprinkle some cayenne pepper to spice things up.Up the casserole’s flavor by adding bacon, green chilies, jalapenos, green onions, and other cheeses.Just be sure to cut the sour cream in half. Add cream cheese for a hint of tanginess.For a fluffier corn casserole, beat two eggs and a teaspoon of cornstarch into the mixture.Stir just until the mixture is well-combined. For extra moist and tender corn casserole, stir the cans of corn and sour cream together first before adding the corn muffin mix.Instead of using a boxed corn muffin mix, make your own by combining flour, sugar, cornmeal, baking powder, salt, and oil.Cheddar Cheese - Shred it yourself for maximum flavor.Corn Muffin Mix - You can make your own mixture out of cornmeal and flour, etc., but the boxed mix will make your life so much easier.You can use Greek yogurt instead, for a more guilt-free dish. Sour Cream - It’s responsible for making the casserole oh-so-creamy.Cream-Style Corn - Since cream-style corn contains pureed corn, it gives the casserole that lovely ooey-gooey consistency.Whole Kernel Corn - Paula Deen’s original recipe calls for fresh corn, but there’s nothing wrong with using the canned kind, either.Whether it’s chicken, pork, or beef, your meal will be a certified hit.īest of all, it’s such a breeze to make. Plus, corn casserole pairs great with everything, making it such a versatile side dish. It’s crisp, tender, sweet, creamy, and buttery, too! It’s everything you can ask for in comfort food. Out of all her dishes, this corn casserole is one of the best.Īlso called spoon bread or creamed corn casserole, this dish has the perfect balance of flavors and textures. Paula Deen is known all over the country as the queen of southern cooking.
#Cream corn casserole without jiffy mix mac#
So are Paula’s Crockpot Mac and Cheese, Green Bean Casserole, and Potato Soup! Paula Deen’s Corn Casserole
Set aside.This beloved southern dish is a must-have at Thanksgiving and special occasions. In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Whisk dry ingredientsįirst, preheat your oven to 350 degrees F and grease a medium baking pan. Shredded cheddar cheese: Cheese makes everything better!.
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