Paula Deen’s corn casserole has become a dish that I make every year. Only every once in a while do I get to bring green bean casserole, too. Photo by Addie Broyles.
About three years ago, I started making Paula Deen’s corn casserole for my family’s Thanksgiving dinner. All the other side dishes are claimed by others, but this one used to be the specialty of my cousin’s cousin, who lived with them for a while.
When she moved back to Southern California and took her ridiculously delicious casserole with her, I had to step in and keep it going. You might have strong feelings about Paula Deen, but you’ll also have them about this casserole if you try it. If you just can’t bear the attempt, here’s a corn casserole with bell peppers and chorizo
that we ran in the paper earlier this year.
Cheesy Corn Casserole
1 (15 1/4-oz.) can whole kernel corn, drained
1 (14 3/4-oz.) can cream-style corn
1 (8-oz.) package corn muffin mix
1 cup sour cream
1/2 stick butter, melted
1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees. 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.