The Cozy Cook

Paula Deen’s 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 or the Crock Pot!

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

A wooden spoon scooping up Corn Casserole from a skillet.

Paula Deen’s Corn Casserole

It doesn’t get much easier than this dump and go recipe from Paula Deen. This side dish is perfect for the holidays and goes with SO many of my favorite dinner recipes.

Ingredients

See recipe card at the bottom of the post for quantities and full instructions.

  • 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.

How to Make it

This Corn Casserole recipe can be made in the oven or in the Crock Pot:

Oven Method:

Combine all of the ingredients except for the cheese.

A mixing bowl before and after mixing ingredients for corn casserole

Place in a lightly greased 9 x 13 casserole dish or a 10-inch cast iron skillet.

Bake uncovered at 350°F for 45 minutes.

A cast iron skillet with corn casserole before and after baking.

Top with cheese. Bake for 10-15 minutes, until the top is golden.

Let stand for 5 minutes prior to serving.

A corn casserole topped with cheese before baking, and a spoon scooping some out after baking.

**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula’s method is as described above, but I have done it both ways with equal success.

Crock Pot Method

  • Combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
  • Cook on high for 2-3 hours or on low for 4.
  • Add the shredded cheddar during the last 20 minutes of cooking.
  • Ensure the center is firm and set prior to serving.

Make-Ahead Method

This is an easy recipe to make up to 2 days ahead of time. Here’s how:

Method 1: Assemble and Refrigerate 

  • Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined

Method 2: Bake and Reheat

  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate. 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.

Adding 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.

Storing Leftovers

-Store in an airtight container for 3-4 days.

-You can freeze this for up to three months, but it tastes best when eaten fresh.

What To Serve With Corn Casserole

 

A plate full of corn casserole with a fork.

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Paula Deen's Corn Casserole

5 from 79 ratings
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
  • 8.5 oz. Jiffy corn muffin mix
  • 8 oz. sour cream
  • 1 stick butter, melted
  • 1 cup cheddar cheese, shredded

Instructions

Oven

  • Preheat oven to 350 degrees.
  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
  • Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
  • Bake uncovered for 45 minutes. 
  • Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
  • Let stand for 5 minutes prior to serving.

Crock Pot

  • In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
  • Cook on high for 2-3 hours or on low for 4.
  • Add the shredded cheddar during the last 20 minutes of cooking.
  • Ensure the center is firm and set prior to serving.

Notes

Note: The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.

Make-Ahead Method:

Method 1: Assemble and Refrigerate 
  • Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined
Method 2: Bake and Reheat
  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate. 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.

**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.


Nutrition

Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg

Recipe Source: PaulaDeen

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326 comments on “Paula Deen’s Corn Casserole”

  1. I have made this recipe for a couple years now and its always a big hit. I modified it slightly to make it a little TexMex. I add one small can of diced green chiles (drained) and season with a small amount of onion and chili powder. Also I put a handfull of cheese in the mix prior to baking and then use the rest of the cheese on top for a crust. Yum!

    • Yayyy! I’m so happy this is always a big hit for you. I make this every Thanksgiving and it always get devoured. I love that you reserve some of the cheese for a crust, yummm 😋! Thanks so much for the great review!

  2. Question:
    When making the crockpot method, is it necessary to double/triple the recipe to fill up the crockpot? If so, what is cooking time for a double/triple batch?
    Thank you!

  3. Hey Stephanie, made this for Thanksgiving it was delicious, can you use a 9×9 or 8×8 instead of a 9×13?  It just came out very thin.  Have a good one, Tammy 🙂

  4. This was a big Thanksgiving hit this year. It was a day of decadence, and this fit right in. Thank you for the easy and pleasing recipe.

  5. This corn casserole was a huge hit in our house òn Thanksgiving! A new family favorite and a new tradition added to our feast every year.❤

  6. I don’t have any cream corn. Will the corn casserole be dry?

  7. I made this for a Thanksgiving side dish and it was a BIG hit, so much that it will become a staple in our family!! Love love love! So good!!

  8. Hi, I made it last night and plan to bake today. Do I add the cheese after I remove it from the fridge and then bake? Or scratch the cheese all together?

  9. I added a can of diced green Chili’s to it…cuts the sweet of the corn bread a bit 

  10. This recipe is so delicious! I added 1 tbsp of sugar since the jiffy mix isn’t too sweet and is was just sweet enough and not overly sweet. Highly recommend!

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