Effortless Paula Deen Corn (Print Version)
# Ingredients:
→ Main Components
01 -
240 g Jiffy corn muffin mix (leave dry, don’t make the batter)
02 -
432 g sweet corn kernels, drain them first
03 -
418 g creamed corn
→ Dairy and Fats
04 -
115 g shredded cheddar cheese
05 -
113 g melted unsalted butter
06 -
227 g sour cream
# Instructions:
01 -
Pull the dish out of the oven. Give it about five minutes to settle down before you dig in.
02 -
Spread the cheddar cheese plenty across the top, then slide it back in the oven. Let it bake for about another 10 to 15 minutes till the cheese melts and turns a lovely golden shade.
03 -
Pop it in the middle of the oven and bake, no foil on top, for 45 minutes straight.
04 -
Butter up a 23 x 33 cm casserole or a 25 cm cast iron pan. Pour in the batter and give it a little shake to even it out.
05 -
Grab a big bowl. Toss in the creamed corn, whole corn, the dry mix, melted butter, and sour cream. Mix it all up well. Save the cheese for later.
06 -
Fire up your oven to 175°C. Let it get nice and hot.
# Notes:
01 -
The corn muffin stuff goes in dry—don’t actually mix it up like you’re making muffins.
02 -
Make this mix ahead if you want. You can stick it in the fridge for up to two days. Just pull it out half an hour before you bake so it’s not super cold.
03 -
You’ll know it’s done when nothing in the middle wiggles if you give the pan a gentle shake.