"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

PAULA DEEN'S CORN CASSEROLE Recipe

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This recipe for PAULA DEEN'S CORN CASSEROLE, by , is from BLASSER CHIAPPETTA FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
TERRI NAVRATIL
Added: Tuesday, April 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 15 1/4 oz can whole kernal corn, drained
1 14 3/4 oz can cream style corn
1 8oz package corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 to1 1/2 cups shredded cheddar

Directions:
Directions:
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.

 

 

 

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