Recipe: Corn Casserole

If you've been reading my blog, you probably know that I'm not a great cook. I actually do (or used to) enjoy cooking, but I have some problems with the operational parts of it. I also live with very picky eaters. So I look for easy recipes that the people I live with will actually eat.

This recipe for Corn Casserole (from Paula Deen) meets my criteria. My cousin's wife brought it to a family Christmas gathering last December. At the time, I'd never heard of Paula Deen from The Food Network. Paula's specialty is southern-style cooking. This recipe could not be easier, and everyone will eat it! It's a great side dish to take if you're going to a potluck, as long as you can keep it warm.

Corn Casserole

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 cheese**

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.

** Sorry, Wisconsin friends: I'm not a cheddar cheese fan, so I leave it off. It tastes fine without the cheese. :-)