Paula Deen Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe next!

A close-up image of a wooden spoon full of corn casserole in a casserole dish.

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. 

Ingredients for corn casserole with Jiffy corn muffin mix

Ingredients

  • Creamed Corn
  • Whole Kernel Sweet Corn– Don’t forget to drain it!
  • Jiffy Corn Muffin Mix
  • Sour Cream
  • Butter
  • 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.

Crock Pot Method:

  • Assemble in the Crock Pot as you would a casserole dish
  • Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is set prior to serving.

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.

Process shots for making Paula Deen's corn casserole from beginning to end.

Refrigerating

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

Main Dishes:

Other Side Dish Recipes:

Casserole dish filled with cheesy corn casserole and a wooden spoon cutting into it.

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Print
5 from 13 votes
Servings: 6
Paula Deen's Corn Casserole
Prep Time:
5 mins
Cook Time:
55 mins
Total Time:
1 hr
 
Author: Stephanie
Course: Side Dish
Cuisine: American
Keyword: Corn Casserole, Paula Deen Corn Casserole Recipe

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!

Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients except for the cheddar cheese.
  3. Pour into a greased 9 x 13 casserole dish.

  4. Top with grated cheddar and bake, covered, for 50 minutes. 

  5. Uncover and bake for an additional 10-15 minutes, until the top begins to brown.

  6. Let stand for 5 minutes prior to serving.
Recipe Video
Recipe Notes

Make-Ahead Method:

  • 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!

Crock Pot Method:

  • Assemble in the Crock Pot as you would a casserole dish
  • Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is set prior to serving.
Nutrition Information
Calories: 410, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Carbohydrates: 49g, Fiber: 3g, Sugar: 11g, Protein: 10g, Vitamin A: 520%, Vitamin C: 4.8%, Calcium: 201%, Iron: 1.6%

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Recipe Source: FoodNetwork