Paula Deen Jiffy Cornbread Casserole Food

CORN CASSEROLE

Steps:

• In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350 °F for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

CORN CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 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.

THE BEST PAULA DEEN'S CORN CASSEROLE RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Melt butter.
• Stir cans of corn, melted butter, and sour cream together. Make sure you drain your can of whole kernel corn. Do not drain the creamed corn.
• Combine Jiffy Mix and other ingredients except for cheddar cheese in a large mixing bowl.
• Pour mixed ingredients into a 10-inch cast-iron skillet, a 9×13-inch casserole dish, 11×7-inch casserole dish, or a 9×9 baking dish.
• Cover and bake for 20 minutes.
• After 20 minutes, remove the lid and bake for an additional 20-25 minutes or until the casserole's top is golden brown.
• Remove from oven and top the casserole with your shredded cheddar cheese.
• Return the casserole dish to the oven and cook until cheese is fully melted, about five minutes.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• 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.

PAULA DEEN'S CHICKEN, SQUASH & CORNBREAD CASSEROLE

Steps:

• In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
• Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
• In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
• Bake 45 minutes to 1 hours or until center is set.
• Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.