It is a version of Paula Deen's corn casserole. This side dish casserole is both sweet and spicy with a combination of green chiles & canned sweet corn. For added heat, I've included green chilies, making this creamed corn casserole irresistibly delicious.
Inspired by my grandmother's traditional corn pudding, this canned corn and Jiffy cornbread casserole is a quick version of a Southern classic. It's silky smooth and satisfies the summer craving for sweet corn on the cob any time of year. Feeling like a beefy option? I love a scoop of this right next to my favorite pot roast, Mississippi Pot Roast.This is the best recipe for Jiffy creamed corn casserole & it is so easy.
Spices love sweet so try pairing with our chicken lazone, your tastebuds will rejoice. There is nothing - nothing! - that this Paula Deen corn casserole recipe doesn’t go with! Of course its an absolute MUST as a Thanksgiving side!Ĭrock Pot Pork Chops? Making these will make your whole house smell yummy, then just ladle up a scoop of corn casserole alongside it for a fluffy, sweet balance of flavor. What To Serve With Paula Deen Corn Casserole Cover and cook on low for 4 hours or high for 2-3. Mix all the ingredients in a bowl just until combined (don’t overmix!) Pour into prepared crockpot. Lightly spray the crockpot with nonstick cooking spray. Food Safety: Here are an article regarding USDA’s refrigeration and freezing food storage and safety.I’d say make it no more than 48 hours in advance, 24 is even better! Cover tightly and refrigerate until you’re ready to bake. Make-Ahead Tips: Mix all the ingredients (leave out the cheese) and put them into the pan.To thaw, let it rest in the fridge overnight - or reheat your individual portion in the microwave straight from the freezer!.You’ll get about three months out of it in the freezer! Make sure your corn casserole is thoroughly chilled, then either wrap it in the casserole dish or portion it out. You can freeze this Paula Deen corn casserole recipe in its entirety, or portion out your leftovers. Can You Freeze This? Yes, but you’ll want to do it after it’s already been baked.Keep it in the fridge for up to 3-4 days! I personally love how it tastes a little chilled, but you can always reheat it in the microwave or toaster oven. How Long Can You Keep This In The Fridge? Thanks to the addition of the boxed muffin mix, I treat this Paula Deen corn casserole recipe as I would cornbread.Make Crispier Edges! If you have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.Add to the mixture when you add the sour cream. Well if you want to create a fluffier, lighter texture, simply beat 2 large eggs and 1 teaspoon of cornstarch together. Make It Fluffier! You’ll notice the recipe doesn’t have any eggs.Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoons granulated sugar when you mix in the corn muffin mix.The center may wiggle just a bit, but that’s fine! Tips You can tell the casserole is done when the edges become golden brown and wonderfully crispy (my favorite part!!). Cheese: If you’re in the “you can’t have too much cheese” camp, go ahead and add more cheese to the mixture and heck, why not throw a little more on top.You can switch up the cheese if you’d like.I like to let it cool a few minutes before adding it. Sour Cream: I use regular, not lite sour cream.Simply add the dry contents of the box as an ingredient! You do not prepare it or added any other ingredient. Corn Muffin Mix (Jiffy): This box mix is simply used as an ingredient.It’s part of what makes this casserole so ooey gooey! You add the liquid from this can. Can Of Creamed Corn: What’s is creamed corn? Creamed corn comes with half its kernels pureed into a creamy sauce.
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