If you have never watched Paula Deen on the Food Network, you’re missing out. She is always making recipes that are full of butter, sugar & chocolate, and doesn’t she say those are her major food groups or something?
One year from today was my first post on Kats’ Kitchen, I posted a recipe called Savannah Bow Ties, which is one of Paula’s recipes. Today, I am posting her Corn Casserole, which I made for our mini-church Christmas party this past weekend. Those who like this type of dish loved it! It’s almost as good as the Cottage Corn Bread you can get at Northwoods.
On the Anniversary of Kats’ Kitchen, I want to say thank you to everyone who checks my blog on a weekly basis and those who just discovered it! Thanks to the hub for being a great guinea pig and putting up with all my baking. (I know it’s not easy eating all those cookies that I make!) And I want to encourage my sis to start her own blog on ‘Nigerian Cookin’…what do you think Steph?
Now for Paula’s yummy Corn Casserole, so simple!
(Recipe adopted from: Paula Deen)
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 oz) pkg Jiffy’s corn muffin mix
1 cup sour cream
1/2 cup butter, melted
Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9×11 inch casserole dish (the recipe calls for 9×13 but I wanted a thicker casserole). Bake for 55-60 minutes, or until gold brown. Let stand for 5 minutes and serve warm.