The Cozy Cookbook is here! 
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!
Be sure to try my Green Bean Casserole, Sausage Stuffing, and Mashed Potatoes next!
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.
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.
Top with cheese. Bake for 10-15 minutes, until the top is golden.
Let stand for 5 minutes prior to serving.
**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
Try These Next
-
- Cheesy Scalloped Potatoes
-
- Green Bean Casserole
-
- Sausage Stuffing
-
- Homemade Mashed Potatoes
-
- Buttermilk Biscuits
-
- Baked Mac and Cheese
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Did You Make This Recipe?
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Paula Deen's Corn Casserole
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
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
- 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
Recipe Source: PaulaDeen
I’d like to cook this in the crockpot… what should I do to make sure it’s done? I’m doubling the recipe!!
Hi Beth! I’m sorry in the delay in this response, I would cook it on high for 2-3 hours or on low for 4 hours. You want to make sure the center is set before you serve it. Enjoy!! -Stephanie
Can you substitute the sour cream for something else or does it need to be in there ?
Hi Paula, you can use plain Greek Yogurt or Mayo instead! I’m not sure about skipping it altogether, I haven’t tried it! Have a great weekend! -Stephanie
Can I use fresh corn from my garden. I make a lot of your recipes and they come out great. Thanks
Hey Deano!! Absolutely, that would be FABULOUS! I would replace the can of drained sweet corn with your fresh garden corn! You can use the can of cream-style sweet corn to measure it out! Great idea, enjoy! I’m so happy that you have enjoyed my recipes, that makes my day. Have a great weekend! -Stephanie
Hi…any chance cornmeal could be substituted for the box mix…am an organic cook. Thanks
Unfortunately I think the flavor and texture would be off. Although I haven’t tried it, but I just don’t see it working quite as well. Sorry about that! -Stephanie
Absolutely delicious corn casserole!!!!
This is my husbands favorite. I also add picante sauce and bacon bits. Or spicy corn if I have it on hand.
Hey Andrea! I’m so happy that this is your husband’s favorite, it’s always BEAUTIFUL to have an easy recipe on hand that you know they’ll love. I love the idea of adding picante sauce and bacon bits too- and spicy corn, that sounds amazing, I’m definitely trying that next time! Thanks for taking the time to leave a comment and a review! -Stephanie
How long would you need to bake if doubling the recipe?
Hi Shanna! To double the recipe you could bake it in two baking dishes instead of one and the cooking time would be the same! 🙂 Or if you’re using a baking dish that’s double the size, you would still keep the cooking time the same. Enjoy!!
I made this last week. I added diced ham and chopped green pepper to make it a meal by itself. It was delicious. My family asked that I make it again today!
Hey Sandra! I am so happy your family enjoyed this!! I have to say, I am constantly craving this casserole and I absolutely love the additions you added to make it a meal! I’ll have to try that next time! 🥰
I make this same dish but add one stick of butter melted and 2 eggs. I will add no more than half of the water from the can of corn to make it more moist. Less if you want it more bread like. I do not add the cheese because I don’t think it’s necessary. This is a favorite dish anywhere I go. It is also very good reheated. Delicious!!!
Love it!! Thank you Liz!
Cheese is always necessary! lol!!
Making this with your Mississippi Pot Roast. Can’t wait! Our first Friendsgiving and these are what I’m bringing!
Hi Diane! That is AWESOME!!! I am pumped. Have so much fun at Friendsgiving!!!