I am trying to do my best to linkup each Friday, and participate with Kelly's Korner on SUYL Fridays. So far it has been an epic fail on my part, but I'm happy to bring some yummy goodness your way!
{photo via food.com}
For today's linkup, I wanted to share my favorite side dish. Paula Deen's Corn Casserole.This may not be the healthiest dish, but it is delicious, easy to make, and everyone will be asking for seconds and thirds. Not only that, but your guests will think you spent hours in the kitchen making this delight! You can make it to go along with a soup or main dish, or you can eat it all by itself. You can also lighten it up by using light sour cream and half the butter, or skipping on the cheese.
Ingredients
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
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 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.
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.
Here is the direct link to the recipe, on Food Network to make life easy so you can print it off.
I promise that ya'll won't be disappointed! Thanks for stopping by my blog :)
I think I may add this to my Thanksgiving dinner. It looks wonderful!!
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