Paula Deen Delicious Corn Casserole

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 (8 oz) package corn muffin mix (jiffy)
1 to 1 1/2 cup cheddar cheese, shredded

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into a greased casserole. Bake at 350° for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

The Best Jalapeno Cheddar Cornbread

Want to try some incredible southern cornbread? Here it is...  so yummie! This cornbread is the best. Spicy jalapenos and cheddar cheese add so much flavor it's ridiculous. If you love spicy and cheesy, you gotta try it!

By comfortable food

• Yield: 1 very large, 2 regular sized loaves

Ingredients:

• all-purpose flour - 3 cups
• cornmeal - 1 cup
• sugar - ¼ cup
• baking powder - 2 tbsp
• salt - 1 tsp
• milk - 1 cup
• beer - 1 cup
• eggs - 3, beaten
• butter - 1 cup (227g), melted
• cheddar cheese - 8 ounces (200 g), grated
• jalapenos - 3 – 4 tbsp - pickled, roughly chopped

Instructions:

• In a large bowl, sift the dry ingredients together.

• In a separate bowl, mix together the wet ingredients (including the jalapenos).

• Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)

• Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating.

• Grease your pan or skillet with butter, scrape in the dough, and smooth the top.

• Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.

(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).