Paula Deen’s Corn Casserole, for people who hate corn casserole
- July 13, 2008
- Sides, Southern
Stumble it!
We are moving this week, which means I should be packing boxes. A lot of boxes. Which means I’m making Paula Deen’s Corn Casserole.
Maybe you procrastinate by cooking? It’s not that I’m not excited about the move. I am. I’m actually going to have a closet INSIDE OUR BEDROOM. But our current home has magical drawers. Just when I think they’re empty, I open one, and there are, like, 38 pairs of takeout chopsticks, a 3-foot set of tongs, and two phone books. I thought about using one of those phone books to look up “exorcism,” but what we really need to put things right is this corn casserole.
I’m using the term “corn” loosely, since any nutrients this vegetable might have disappear in the casserole, bending like reeds before the great mass of butter, sour cream, and cheese. Oh, yes, and Jiffy corn muffin mix. But, you know, nutrients aren’t everything. There is beauty in the balance of sweet and tangy, soft and crunchy, whole food and soul food.
Tonight, surrounded by all these boxes, we need soul food. And for the USA Network to stop the “Law and Order” marathons. Seriously. I can’t pack boxes and watch fictional people solve fictional crimes at the same time. And crime-solving ALWAYS trumps packing boxes.
This corn casserole is incredibly easy. Stir the ingredients together, pop the dish into the oven, top them with cheese, and dig in. It’s delicious as-is, but Jeff likes to cut the leftovers into wedges and pop them into the toaster oven to get the edges really crispy. A great dish for potlucks, packing, and crime-solving.
Corn Casserole
From Paula Deen, “Paula’s Home Cooking,” Food Network
- 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 cheese
Preheat oven to 350 degrees F.
In a large bowl, stir together the two 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.
Now that my Husband has fixed the oven, reaffirming his Soulmate status, I will celebrate by making him these tonight. Did you know we spent all of Saturday at the Guthrie KY flea market looking for a cast iron skillet with the wedges built-in because Husband prefers the crustiest of cornbreads. But not cornsticks! Must be a wedge… Men are so weird.
I’m not joking, it’s ridiculously good. I don’t like creamed corn, fried corn, or corn pudding, but I could wake up and eat this for breakfast.
You’ll have to let me know if you found that pan. Cornbread but not cornsticks … hmmm. At least he’s not like the guy who was ahead of us at a BBQ joint this weekend. He was pointing at his girlfriend’s plate and laughing because she’s ordered “pancakes” with her barbecue. Guess he’d never seen a corn cake? Must have been Canadian. ;)
Okay, then I say we make a pilgrimmage to South Pittsburg, TN to the cast iron skillet factory and buy both Husbands his own wedge cut cast iron skillet. I don’t trust corn truthfully, it’s gross, but it’s the whole… doesn’t always disgest factor… i find it unnerving.
Sounds great to me. Road trip!
You’re not going to believe what we’ve been making in our cast-iron skillet. I’ve got to post the recipe soon.
Girls, girls… go to Rural King and get those skillets!
Only one stick of butter? I’m surprised - Paula is slacking!
Oh dear, this looks really good. Though, I agree with Madam Chow - just one stick?! Like your blog.
That sounds super good. Who needs nutritional benefits from food? Good luck packing!
I like the look of these! Wait to make your road trip until the Cornbread Festival In South Pittsburg, TN-it’s really a nice time. I was in the cornbread cookoff there one year and Lodge gave each participant a cast iron skillet.
This looks so great - Pretty much anything she makes is amazing - One thing you could add to it for fun is green chilis - add’s just alittle kick.
Cheers
Cathy
http://www.wheresmydamnanswer.com
Those look wonderful. Nice presentation too.
They look great! I always get a good laugh reading your posts. It reminds me I’ll be moving soon… ugh! Cooking is much more fun than packing!
I also have an award for you at my blog… stop by!
I’m surprised you didn’t need the “Law and Order” team to solve the crime of Paula Deen’s cooking - that woman is trying to kill us all! (I’m kidding, I love her stuff!) I’ll bet that was super tasty - it sure looks like I could reach right through the screen and grab one crispy stick!
I’ve made this many, many times and both DH and I LOVE it. This is absolutely delicious!
How can one episode of Law & Order ever be enough?! LOL!
God I love me some Jiffy corn bread mix, it’s the only out of the box habit that I won’t give up. You know why it’s so good, don’t you? Because they use lard in the mix!!!! I nearly fainted when I found out, because I was so overjoyed that Jiffy was still using lard in the land of hydrogenated vegetable oils!
I’m going to take your word for it that this is good but it sounds really gross.
On another note - happy move! It is one year ago tomorrow that I moved into my new house. It was a bitch to move but the bonus of more space is well worth the effort!
Good luck with your move! Corn casserole is actually one of my favorites. Anything with Jiffy is good. That stuff is tempting like the devil.
I have never had corn casserole but this looks and sounds really good.
This sounds wonderful! It is almost the exact recipe I use for corn casserole, just bake in a 8 by 8 dish and no cheese, I think this version sounds even yummier, cheese helps just about every recipe in my book! I love the name too, I had tried many many versions before settling on this one as a favorite, not eggy or custard like, not too cornbread like, just perfect :)
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This looks and sounds sinfully good. I’m gonna make it.
Jiffy Corn Muffin Mix - Copy Cat recipe
Makes: 6 muffins.
When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.
INGREDIENTS
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk
INSTRUCTIONS
1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
3. If you wish to make Corn Muffins, continue with instructions below.
4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.
Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.
I appreciate your recipe for copy-cat Jiffy mix, but at 4 boxes for a Dollar I think I’ll just buy mine
Thanks for posting the Jiffy mix recipe. I keep flour and cornmeal in my freezer at all times. Next time I’m out of Jiffy mix, I’ll use this recipe.
Rebecca, I made these for Curt to go with my chili. A big hit. Thanks. Of course, he asked where I got the receipe and I gave you all the credit. He also asked what else you had on here. Ha ha