Friday, April 20, 2012

Recipe Swap: Paula Deen's Corn Casserole

Another recipe swap is upon us! A big thank you to Sarah author of A Taste of Home Cooking for putting together these great swaps. The theme for this swap was favorite celebrity recipe. I recieved Paula Deen's Corn Casserole from Cooking for Fun.  I was excited to try something new for a side dish from our regular potatoes and veggies. However, I was a little aprehensive because it is different than my usual side dish disires (this is why we try new things right?). I reduced the amount of butter and used light sour cream to try and cut some of the calories from the dish. I thought the end result was very tasty! It almost reminded me macaroni and cheese? I know that sounds a little odd but it really does!  I really like poking around the Cooking for Fun blog because there are all types of delicious recipes (the Harvest Salad and Blueberry Crumb Pie wonderful!).  Check out Sarah's blog to check our swaps and see what is coming next!


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 light sour cream
1/4 cup (1/2 stick) butter, melted
1 cup shredded Cheddar


Preheat oven to 350 degrees.

 In a large bowl, stir together the 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

1 comment:

  1. You can't go wrong with corn, muffin mix, sour cream, butter and cheese in my opinion. I bet this would be delicious as a Thanksgiving side dish.

    Thanks for being part of the recipe swap!