Corn Casserole

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Sweet summer corn. Is there anything better? Every time I go to the grocery I pick up a few ears because I know we are at the end of the season.

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.

Linking to:

Mouthwatering Mondays

Melt in Your Mouth Mondays

Your Recipe, My Kitchen

Corn Casserole

Paula Deen

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.