CORN PUDDING CASSEROLE (Paula Deen) |
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Prep Time: 8 Minutes Cook Time: 50 Minutes |
Ready In: 58 Minutes Servings: 12 |
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NO EGGS, SIMPLE, AND DELISH. Can't get any easier. Served at Thanksgiving and was a hit with the many cooks and guests. This is a pudding, not a souffle. Butter and cheese. doesn't the scream Paula Deen?. Ingredients:
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 butter, melted |
1 -1 1/2 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
4. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
5. Let stand for at least 5 minutes and then serve warm.
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