Description
Learn how to make Paula Deen’s famous Corn Casserole with this easy-to-follow recipe. Perfect for any occasion, this dish is sure to impress!
Ingredients
- – 14.75 oz. (420 g) creamed corn
- – 15.25 oz. (432 g) whole kernel sweet corn, drained
- – 8.5 oz. (241 g) corn muffin mix
- – 8 oz. (227 g) plain yogurt
- – 1 cup (113 g) beef bacon, shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine all the ingredients, making sure not to include the cheddar cheese. Remember to drain the whole kernel corn beforehand.
- Transfer the mixture into a greased 9 x 13-inch baking dish or a 10-inch cast iron skillet.
- Bake without a cover for 45 minutes.
- Sprinkle with shredded cheddar cheese. Continue baking for another 10-15 minutes until the top is golden brown.
- Allow it to rest for 5 minutes before serving.
- In a large mixing bowl, combine all ingredients except for the cheddar cheese. Ensure the whole kernel corn is drained first. Place the mixture into a lightly greased Crock Pot.
- Cook on high heat for 2-3 hours or on a low setting for 4 hours.
- Incorporate the shredded cheddar during the last 20 minutes of cooking.
- Make sure the center is firm and set before serving.
Notes
- Use Greek yogurt for added protein
- Try turkey bacon for a smoky flavor
- Experiment with different corn muffin mixes
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 12g
- Protein: 10g
Keywords: corn casserole, creamy corn bake, cheesy corn dish, skillet corn pudding, crockpot corn chowder