"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Paula Deen's Corn Casserole Recipe

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This recipe for Paula Deen's Corn Casserole, by , is from Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can whole kernel corn, drained
1 can cream style corn
1 (8 oz.) package corn muffin mix (Jiffy recommended)
1 cup sour cream
1 stick of butter, melted
1 to 1 1/2 cups shredded cheese



Directions:
Directions:
Preheat oven to 350 degrees

In a large bowl, stir together the 2 cans of 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 cheese. Return to oven for 5 - 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.

 

 

 

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