HOW TO MAKE PAULA DEEN’S CORN CASSEROLE JIFFY MIX FROM SCRATCH? Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter. Using a spoon or spatula, mix all ingredients until well combined. Butter a 10-inch skillet and add corn mixture.
1 Preheat oven to 350 degrees F. 2 In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. 3 Pour into a greased casserole dish. ... 4 Remove from oven and top with Cheddar. 5 Return to oven for 5 to 10 minutes, or until cheese is melted. 6 Let stand for at least 5 minutes and then serve warm.
If you are a fan of cornbread, but you are also a fan of creamed corn, this recipe is for you. This is Paula Deen’s recipe for corn casserole with Jiffy Corn Muffin Mix. Extremely easy to make.
This delicious baked creamed corn casserole will last about 4 days in the refrigerator. It’s best when eaten on the same day it is baked, but you can definitely refrigerate leftovers. WHAT GOES WITH PAULA DEEN’S CORN CASSEROLE JIFFY MIX? This casserole is the perfect side dish for fried chicken, roasted chicken, or a pot roast with veggies.