![]() Keep it in the fridge for up to 3-4 days! I personally love how it tastes a little chilled, but you can always reheat it in the microwave or toaster oven. How Long Can You Keep This In The Fridge? Thanks to the addition of the boxed muffin mix, I treat this Paula Deen corn casserole recipe as I would cornbread.Make Crispier Edges! If you have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.Add to the mixture when you add the sour cream. Well if you want to create a fluffier, lighter texture, simply beat 2 large eggs and 1 teaspoon of cornstarch together. Make It Fluffier! You’ll notice the recipe doesn’t have any eggs.Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoons granulated sugar when you mix in the corn muffin mix.The center may wiggle just a bit, but that’s fine! Tips You can tell the casserole is done when the edges become golden brown and wonderfully crispy (my favorite part!!). Cheese: If you’re in the “you can’t have too much cheese” camp, go ahead and add more cheese to the mixture and heck, why not throw a little more on top.You can switch up the cheese if you’d like.I like to let it cool a few minutes before adding it. ![]() ![]() Sour Cream: I use regular, not lite sour cream.Simply add the dry contents of the box as an ingredient! You do not prepare it or added any other ingredient. Corn Muffin Mix (Jiffy): This box mix is simply used as an ingredient.It’s part of what makes this casserole so ooey gooey! You add the liquid from this can. ![]()
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