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
I have made this recipe for a couple years now and its always a big hit. I modified it slightly to make it a little TexMex. I add one small can of diced green chiles (drained) and season with a small amount of onion and chili powder. Also I put a handfull of cheese in the mix prior to baking and then use the rest of the cheese on top for a crust. Yum!
Yayyy! I’m so happy this is always a big hit for you. I make this every Thanksgiving and it always get devoured. I love that you reserve some of the cheese for a crust, yummm 😋! Thanks so much for the great review!
Question:
When making the crockpot method, is it necessary to double/triple the recipe to fill up the crockpot? If so, what is cooking time for a double/triple batch?
Thank you!
Hi Katherine, you can double the recipe in the Crock Pot and you won’t need to alter the cooking time, that is what I would recommend.
Hey Stephanie, made this for Thanksgiving it was delicious, can you use a 9×9 or 8×8 instead of a 9×13? It just came out very thin. Have a good one, Tammy 🙂
Hi Tammy, yes, those sizes would work just fine! 🙂
Thanks so much Stephanie, my son in law loved the casserole so much I’m making another one before they leave tomorrow. 👍🏻
I’m so happy to hear that Tammy! That’s so nice of you to make another one for him! Thanks so much for taking the time to comment!❤️
This was a big Thanksgiving hit this year. It was a day of decadence, and this fit right in. Thank you for the easy and pleasing recipe.
I’m so happy to hear it was a hit! This is one of my favorite side dishes. Always a crowd pleaser. Thanks so much for the great review!❤️
This corn casserole was a huge hit in our house òn Thanksgiving! A new family favorite and a new tradition added to our feast every year.❤
That’s so great to hear Sandra! I’m so happy this will be a new tradition for you. Thanks so much for the great comments and review!❤️
I don’t have any cream corn. Will the corn casserole be dry?
The Creamed Corn is a necessary ingredient I’m afraid.
I made this for a Thanksgiving side dish and it was a BIG hit, so much that it will become a staple in our family!! Love love love! So good!!
I’m so happy to hear that! We make this every Thanksgiving and it’s always a hit. Thanks so much for the great review!❤️
Hi, I made it last night and plan to bake today. Do I add the cheese after I remove it from the fridge and then bake? Or scratch the cheese all together?
You can go ahead and add the cheese!
I added a can of diced green Chili’s to it…cuts the sweet of the corn bread a bit
Great tip, thanks Roni!❤️
This recipe is so delicious! I added 1 tbsp of sugar since the jiffy mix isn’t too sweet and is was just sweet enough and not overly sweet. Highly recommend!
I’m so happy you enjoyed this Jennifer! Thanks so much for the great review Jennifer!❤️