Paula Deen’s 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!

Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & 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. 

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.

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

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.
• Place in a lightly greased 9 x 13 casserole dish. Top with Cheese.
• Cover and bake at 350°F for 50 minutes.
• Uncover and bake for 10-15 minutes, until the top is golden.
• Let stand for 5 minutes prior to serving.

See recipe card below for Slow Cooker instructions.

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.
• Combine all other ingredients and place in casserole dish.
• 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.

Can You Freeze Leftovers?

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

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.

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:

• The Pioneer Woman Chili
• Crock Pot Mississippi Pot Roast
• Crock Pot Creamy Chicken Stew
• Ham and Bean Soup 
• Crock Pot Pulled Pork
• Oven Baked Stuffed Pork Chops

Try These Next

• Funeral Potatoes
• The Pioneer Woman’s Twice Baked Potato Casserole
• Slow Cooker Meatballs
• Copycat Applebee’s Spinach and Artichoke Dip

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Paula Deen's Corn Casserole

Prep Time: 5 minutes

Cook Time: 55 minutes

Resting Time: 5 minutes

Total Time: 1 hour

5 from 30 votes

Servings: 6

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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

US Customary - Metric

• 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

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 first.
• Pour into a greased 9 x 13 casserole dish.
• Top with grated cheddar. Cover and and bake 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.

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.
• Top with shredded cheddar. Cook on high for 2-3 hours or on low for 4.
  
• Ensure the center is firm and set prior to serving.

Video

Notes

Make-Ahead Method:

• Don't add the grated cheese until you're ready to serve it.
• Combine all other ingredients and place in casserole dish.
• 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!

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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

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

Course: Side Dish

Cuisine: American

Author: Stephanie

Did You Make This Recipe?

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

Recipe Source: FoodNetwork