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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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
Hello!
I accidentally forgot to buy sour cream to make this today! (Face slap)
Do you think it would be okay if I left it out? I can’t add egg because I’m allergic unfortunately
If possible I would try to add something for a creamy consistency, plain yogurt works, or 6 oz. of cream cheese thinned out with a little milk!
love this recipe! i’ve never made it in the crockpot before but i have in dishes. which one do you prefer?
Hi Jordan! I like the oven method but either one is great!
I’ll be baking in my muffin pan. How long should I bake? Still at 350°?
Hi Stephanie! I found a similar recipe that uses muffin tins and the instructions indicate to bake at 350 for 25-30 minutes, which sounds about right to me, so I would aim for that. You can bake a few minutes longer if a darker color on the top is desired. Let them sit in the muffin tins for 10 minutes prior to removing. Enjoy!
Hi! If I double this recipe will it still fit in a 9×13? Also, do I increase the oven baking time? Thanks!
Yes! And I would increase the naming time by about 15 minutes or until the middle is set!
3 Questions please:
•About how many adults will this recipe feed? There are 14 adults (which include teenagers) eating Thanksgiving lunch.
•Do you think I should double the batch?
I’m having several other sides (twice baked potatoes, sweet potato casserole, and yeast rolls) to cook and reheat. •Would you suggest baking the corn casserole ahead of time, then reheating it for 10 minutes or so?
Thank you for your help!!😊🦃😊🍗
Hi Debbie! This recipe makes 6 servings. I would recommend making a double batch if you have 14 people. Here are the make-ahead options for you:
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.
Is there any way to make this lighter i.e. omit some of the butter? 🙂
Hey Marnie, you should be just fine eliminating a few tablespoons of butter, I think some people have even cut it in half.
The box corn mix weighs 8.5oz, your recipe calls for 8oz, I need exact measurements as I am dividing the ingredients in half to try first before I make for Thanksgiving. I won’t be using the extra cornmeal right? Thank you!
Hi Libby! You can use the 8.5 ounce box, I just updated the recipe as that is what it should indicate. Enjoy!
Do you ever add eggs to the corn casserole?
Hi Carolyn! Some people add in an egg, feel free to do so! 🙂
If I’m doubling the recipe for the crock pot method, how should I adjust the cooking time? Thank you.
Hi Donna, the cooking time will actually be the same.
I’m pretty sure this isn’t Paula Dean’s recipe. My Aunt Nadine shared it back in 1995 and I’ve been making it since.
I’ve sourced the recipe at the bottom of this post, it’s from her website.
Can I make ahead and freeze? Baked or unbaked?
Yes… check out the 2 methods I describe in the blog post, I’ll cut and paste: 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.
Thank you!. I’m going to make 2 and freeze one. I’ll let you know.
Hi Stephanie,
Can you give another option on the cooking temp and how long to cook if you use a Air fryer? I just got a nice one that kinda looks like a big toaster oven. Thanks and hope you holidays are wonderful.
An air fryer wound send the batter flying around everywhere I’m afraid.