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.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

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

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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




326 comments on “Paula Deen’s Corn Casserole”

  1. SOOOOOOO good! I’ve made this for 3 Thanksgivings in a row now since I discovered it. It’s always a favorite!

  2. Salted or unsalted butter?

  3. I have made the recipe quite a few times and it is delicious everybody loves it I just took it to a potluck and my dish was gone first

  4. Do you make the jiffy according to box directions or use the dry mix. Also can you double the recipe in the same pan?

    • Hi Becky, you just add the contents of the box, no need to prepare according to box instructions. If you double it in the same pan I would increase the baking time by 10-15 minutes.

  5. Do you think cooking time would change if I made these in aluminum pans? I go to my grandmothers for thanksgiving and it’s just easier to have something disposable. 

    • I think the cooking time would be the same but since aluminum is slightly darker and therefore attracts more heat, I would check on it about 5 minutes sooner just to be safe!

  6. Is it really only 6 servings in a 9×13 pan? We don’t have a huge crowd for Thanksgiving, 15-20 people but not everyone will eat this. Sounds like I need to double, but two 9×13 pans seems like a lot?

    • Hi Emily, I think 6 servings is a safe guideline but you know your crowd best, personally I think 2 batches is the way to go if you have 15-20 people but of course that’s your call! I know for me, I would rather have some leftover than risk not having enough.

    • Can this be doubled in the same pan? 

  7. Good morning,

    Can you recommend the best block cheese to use?

    Thanks so much,
    Tammy 🙂

  8. What if doubling the recipe, cooking time same? Pan size suggestions?

  9. How many servings does this make?

  10. When using 1 stick of butter is it 1/2c or 1c

As Seen On…