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!

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

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.

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

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 Chicken Stew, (which you can also make in the Instant Pot if you need to whip up dinner while the casserole cooks). 😊

-You could also serve this alongside some Crock Pot Mississippi Pot Roast with some Roasted Green Beans!

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

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Print
3.89 from 108 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 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! 

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

*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!
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: 10.4%, Vitamin C: 5.8%, Calcium: 20.1%, Iron: 8.7%

Recipe Source: FoodNetwork