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
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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
Wondering if it’s good if I cut in half? I only have small can of kernel but large can of cream corn. I making ribs tomorrow and this recipe sounds delicious
Hi Sheila, you can cut it in half, I would recommend putting it in a smaller baking dish, and you can then keep the baking time the same.
Oh, my goodness! DELICIOUS! Just tried this for the first time today, and was unsure if it would turn out, but it tastes just like the corn casserole my Mom used to make. Brings back memories! I could eat the whole thing myself! Very easy!
I love that this brought back memories for you Michelle! Thanks so much for the great comments and for taking the time to leave a review!😀
How many people dose it serve?
This servings 6 people, it’s at the top of the recipe card in the middle for future reference! 🙂
4/17/2022 was my first time eating this casserole when invited to spend the afternoon with friends. The hostess’ husband specifically requested that she make the corn casserole. I’ve added the corn casserole to my computer recipe file.
I’m so happy this got added to your file Lydia! It’s never too late to experience a yummy casserole! Thanks so much for taking the time to comment!😀
I doubled up the recipe and made the mistake of thinking the same cooking time be sufficient. What would you recommend cook time for double batches?
I would increase the baking time by 10-15 minutes and check to see if the middle is firm and set. If not, check every 5 minutes after that.
Has anyone ever added some kind of meat to this recipe
I believe people have added cooked sausage and/or bacon! 🙂
If you double recipe what size iron skillet do you use?
I haven’t doubled this in a cast iron skillet unfortunately.
This was so easy to make and was so yummy! I doubled the recipe for a party and there were no leftovers. It is a winner for sure! I didn’t change a thing, it is perfect just the way it is!
I’m so happy this was a hit at your dinner party Jessi! This one earns a spot on my Thanksgiving table each year, that’s saying a lot! Thanks so much for the great comments and review!❤️
This recipe is made even better with a small can of diced green chilis added and extra cheese. Then it’s absolutely 5 stars!
Hi Char, (but then it wouldn’t be Paula Deen’s recipe anymore)! – But yes, that is definitely one of the suggested additions in the recipe post!
I got this recipe from a friend’s mom in 1993. I add 2 to 3 Tbls of onion and a 4oz can diced green chile’s to the mix.