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.

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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

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326 comments on “Paula Deen’s Corn Casserole”

  1. 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 

  2. love this recipe! i’ve never made it in the crockpot before but i have in dishes. which one do you prefer?

  3. 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!

  4. Hi! If I double this recipe will it still fit in a 9×13? Also, do I increase the oven baking time? Thanks!

  5. 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.

  6. Is there any way to make this lighter i.e. omit some of the butter? 🙂

  7. 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!

  8. If I’m doubling the recipe for the crock pot method, how should I adjust the cooking time? Thank you.

  9. 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.

  10. 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.

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