Paula Deen's Corn Casserole

Oven

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the cheddar cheese.  Be sure to drain the whole kernel corn.
3. Pour mixture into greased 9 X 13 casserole dish or 10-inch cast iron skillet
4. Bake uncovered for 45 minutes
5. Top with shredded cheddar.  Bake for an additional 10-15 minutes, until the top begins to brown.
6. Let stand for 5 minutes prior to serving.

Crockpot

1. In a large bowl, combine all ingredients except for the cheddar cheese.  Be sure to drain the whole kernel corn.
2. Pour mixture into lightly greased crock pot.
3. Cook on high for 2-3 hours or on low for 4 hours
4. Top with shredded cheddar during the last 20 minutes of cooking.
5. Ensure the center is firm and set prior to serving.

Notes

The jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.

Make-Ahead Method

1. Combine all ingredients except for the cheese and place in casserole dish.
2. Cover with Saran Wrap and refrigerate until ready to bake
3. Let dish sit at room temperature for 30 minutes prior to baking
4. Remove Saran Wrap and Bake for 45 minutes
5. Top with shredded cheddar.  Bake for an additional 10-15 minutes, until the top begins to brown.
6. Let stand for 5 minutes prior to serving.