This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Ingredients

• 
  
• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn drained
• 8 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• ½ stick butter melted
• 1 cup cheddar cheese shredded

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the cheddar cheese.
3. Pour into a greased 9 x 13 casserole dish.
4. Top with grated cheddar and bake, covered, for 50 minutes. 
5. Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
6. Let stand for 5 minutes prior to serving.

Recipe Notes

• Make-Ahead Method:
• Don't add the grated cheese until you're ready to serve it.
• Combine all other ingredients and place in casserole dish.
• Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.

When ready to serve:

• Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up. 
• Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted. 
• Serve and enjoy!

Crock Pot Method:

• Assemble in the Crock Pot as you would a casserole dish
• Cook on high for 2-3 hours or on low for 4.
• Ensure the center is set prior to serving.

Source : thecozycook