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’s “The Lady & Sons Savannah Country Cookbook”

  • 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

1. Preheat oven to 350 degrees F.

2. 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.

3. 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.