This easy dish combines the sweet, fresh, corn flavor of summer and is a great transition into fall dish. I don't use a lot of Paula Deen recipes because I find, like her, they are often too much but tweaked this one a bit so that it was still creamy and cheesy but I didn't feel like I was going to have a heart attack as I walked away from the table.
A big hit in my house, this may replace the traditional corn pudding I make during the holidays.
1 (15 1/4-ounce) can whole kernel corn, drained (I used the corn from 2 ears of fresh corn)
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (I used Jiffy)
1 cup light sour cream
1 teaspoon finely chopped jalapenos (optional)
1/2 stick butter, melted (I dotted 2 tablespoons across top of casserole)
1-1/2 cups shredded cheddar cheese (I used about 1/3 cup)
Preheat oven to 375 degrees F.
In a large bowl, mix together the 2 cans of corn, the corn muffin mix, sour cream, and melted butter. Pour into a large casserole dish prepared with non-stick cooking spray.
Bake for 40 to 45 minutes, or until golden brown. Let casserole rest for 5 minutes and then serve warm.