Paula Deen’s Corn Casserole (Make up to 2 days ahead!)
This sweet and moist Corn Casserole Recipe from Paula Deen takes just 6 ingredients and makes a perfect side dish with just about any meal! Better yet, you can make it up to 2 days ahead of time!
…Be sure to try Paula Deen’s Macaroni and Cheese Recipe next!
Welp, this recipe has my vote as one of the easiest side dishes you could possibly make. You plop 5 things into a bowl and bake it, add some cheese, bake it again, and yer done.
Plus, you can make it up to 2 days ahead of time! What could be better than that? Let’s move on to some Q&A for everything you need to know about this recipe.
Corn Casserole Ingredients
- Creamed Corn
- Whole Kernel Sweet Corn– Don’t forget to drain it!
- Jiffy Corn Muffin Mix
- Sour Cream
- Cheddar Cheese– Buy a block and shred it yourself. It’s creamier and has better flavor.
Can You Make Corn Casserole Ahead of Time?
YES! Here’s what you do:
- Don’t add the grated cheese until you’re ready to serve it.
- Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
When ready to serve:
- Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.
- Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted.
- Serve and enjoy!
Can You Freeze Leftovers?
-Cheese doesn’t melt as well the second time around, and sour cream doesn’t freeze too well. That being said, you can freeze this for up to three months, but it tastes best when eaten fresh.
Can You Add Sugar?
-If you prefer a sweeter corn casserole, you can add up to 2 Tablespoons of granulated sugar to the mix, although the cornbread mix does have some sweetness to it already.
Do You Need to Refrigerate Corn Casserole?
If you have leftovers to store, it’s best to keep them refrigerated in an airtight container for up to three days.
What To Serve With Corn Casserole
- Crock Pot Mississippi Pot Roast
- Ina Garten’s Roast Chicken
- Crock Pot Creamy Chicken Stew
- Ham and Bean Soup
- Crock Pot Pulled Pork
- Oven Baked Stuffed Pork Chops
- Copycat Texas Roadhouse Rolls
- Roasted Vegetables such as Green Beans, Brussels Sprouts, Carrots, Broccoli
- Instant Pot Mashed Potatoes
- The Pioneer Woman’s Twice Baked Potato Casserole
Try These Next!
- Copycat Red Lobster Cheddar Bay Biscuits
- The BEST Cheesy Homemade Garlic Bread
- The Pioneer Woman’s Blackberry Cobbler
- Alton Brown’s French Toast
- Mashed Potato Casserole with Crispy Chicken
- Join my free email list! You’ll get just one email a week with my latest recipes!
- Plus, follow me on Facebook, Instagram, and Pinterest. I love connecting with you guys. 😊
This sweet and moist corn casserole recipe from Paula Deen takes just 6 ingredients and makes a perfect side dish with just about any meal! From soups and stews to meat and potatoes, this corn casserole makes the meal complete!
- 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
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese.
- Pour into a greased 9 x 13 casserole dish.*
Top with grated cheddar and bake, covered, for 50 minutes.
Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
*A variation of similar casserole dish sizes may also be used. Mine was 11.25 x 7.75, making the casserole a bit deeper, which I liked.
**If you are making this dish ahead of time, don't add the grated cheese until you're ready to serve it. 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!
Recipe Source: FoodNetwork