Effortless Paula Corn Bake (Printable Version)
# What You'll Need:
01 -
1 stick of melted butter.
02 -
8 oz of sour cream.
03 -
1 cup shredded cheddar cheese.
04 -
1 can (15.25 oz) whole kernel corn, drained.
05 -
1 can (14.75 oz) creamed corn.
06 -
1 box (8.5 oz) Jiffy cornbread mix.
# Preparation Steps:
01 -
Set your oven to 350°F. Combine everything except for the cheese in a bowl. Spread the mixture into a greased 9x13 baking dish or a 10-inch cast iron pan. Cook uncovered for about 45 minutes. Sprinkle cheese on top, then bake for another 10-15 minutes until it's golden. Let it cool for 5 minutes before digging in.
02 -
Toss all the ingredients except cheese together in a bowl. Transfer the mixture into a greased slow cooker. Cook on high for 2-3 hours or on low for about 4 hours. Toss in the cheese during the last 20 minutes. Make sure it's set in the middle before serving.
# Additional Tips:
01 -
You can prep this ahead of time in two ways. First, mix everything (but don't add the cheese), then refrigerate. Let it come to room temperature for about 30 minutes before baking. Bake at 350°F for 50 minutes covered, then cool and refrigerate. To reheat, add cheese and warm up at 300°F for 10 minutes covered, then another 10-15 minutes uncovered at 350°F.