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?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
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
How to make for gathering of 20
Hi Barb, do you have multiple casserole dishes? Is the oven an option or do you have some Crock Pots? I need some more information 🙂 I will say that if you click/hover on the number of servings at the top of the recipe card in the middle, you can slide it to the right to adjust the servings to 20 and the ingredients will automatically update.
We tried this fantastic recipe for Easter Sunday .. it was such a hit My family including my 88 year old father said make that again any time not just for Easter… he really enjoyed it obviously.
Thanks to Stephanie our Cozy Cook for these EASY TASTY and FANTASTIC recipes she shares
I have tried a few now and love them all an so does my family
We did not have Jiffy mix here in Canada or couldn’t find it so i used a cornmeal mix that I found at a specialty store and it worked out for me .
You’re very welcome Suzie!!! I’m so happy it was such a hit, especially for your 88 year old father!❤️ Luckily you were able to use cornmeal mix! Thanks so much for taking the time to leave a review!
When adding jif muffin mix, do you still add eggs and the milk?
Hi Rich, no, you just add the contents of the package of Jiffy muffin mix.
A favorite of my whole family.
I’m so happy to hear that Kellie!😃 This is a special treat for us for most holiday meals. Thanks so much for the review!
Can this be doubled? If so, how long to bake and what temperature?
If you use two 9×13 baking dishes then the cooking time will be the same. ☺️
How long should it be cooked if you double it it the casserole dish
Hi Becky, I would increase the baking time by 10 minutes and check to see if the middle is firm and set. If not, check every 5 minutes after that.
Everything Paula Deen makes is good
Whole family loved it! I think I might mix the cheese in next time, rather than on top.
Happy to hear the whole family loved it! Thanks so much for the review Amber!😃
I was thinking the same thing…have you tried it this way already?
Can this be made using Famous Dave’s Cornbread mix instead of Jiffy Mix?
Yes, that should be just fine! 🙂
I used famous Dave’s and it came out better than with jiffy
I’m trying it with Famous Dave’s jalapeño cornbread mix tonight will see how it turns out
Could I use frozen corn?
15 oz. of frozen corn should work just fine as a substitute for can of whole kernel sweet corn, (but not as a substitute for the creamed corn.) I would thaw the corn out first before mixing into the casserole.
I have made this recipe many times. It’s a keeper and a make again and again. I have also shared the recipe to my friends. Thank you Paula Deen…miss you.
Thanks so much for the review Marie!😃 I’m happy to hear this continues to be a success for you!
Loved it! I made a double recipe for a friend. Then made a single recipe. I cooked a pound of Jimmy Dean sausage with sauteed onion, and placed it in the bottom of the pan, then poured the recipe over it. Great addition for brunch or snack!
Hi Terry! That’s such a cool idea with the sausage, thanks for sharing!😋 Thanks so much for the review, I’m happy to hear you enjoyed it!
Did you cook it in one big dish when you doubled? Or two 9×13 dishes?
What constitutes a “stick of butter”?
8 tablespoons.