A Must-Make: Simple & Comforting Paula Deen Creamy Corn
A Must-Make: Simple & Comforting Paula Deen Creamy Corn made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cans 15 oz each of whole kernel corn
- 2 cans 14.75 oz each of cream-style corn
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of butter melted
- 1/2 cup of cornmeal
- 1/4 cup of sugar
- 1/4 teaspoon of black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine both types of corn, sour cream, and melted butter.
- Stir in the shredded cheddar cheese, cornmeal, sugar, and black pepper until well blended.
- Pour the mixture into a greased 9x13 inch baking dish. Smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes or until golden brown and set.
- Let the casserole cool for a few minutes before serving.