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
Hello,
Can I use a different brand of corn bread mix?
A different brand should be just fine! 🙂
Recipe says it makes 6 servings but what is the serving size? A cup? I want to make for holidays but not sure if I should double for a party of 12 adults?
Hi Margie, it makes enough for 6 people to have a hearty scoop I’d say. I don’t have a cup measurement, but for 12 people, I would double it 🙂
Do you use salted or unsalted butter?
I use salted butter 🙂
What size crockpot do I need for the recipe? I don’t want to double it.
Hi Dil, a 6 quart would be fine for this!
Delicious spin on corn bread! I mixed my cheese in, yummy addition!!!!!!
Thanks so much Joann, I’m so happy you liked it!💗
This was an awesome recipe! As for the cheddar cheese we didn’t use! My hubby wasn’t to fond of the idea!
Happy to hear you enjoyed it Nicole! Thanks so much for taking the time to comment!💗
Can this recipe be doubled for the crockpot method? Make ahead? Will I take longer to cook? Thank you and can’t wait to try it!! Yum!!!
Hi Paula, you can double this in the crock pot, yes. You might need a little extra cooking time but I would check on it and see if it looks set enough after the regular amount of cooking time, and add as needed. I personally haven’t doubled this in the crock pot in order to know for sure.
This recipe is a fave in my house. I like to add into the mix a can or two of chopped green chiles, some sautéed diced onion if I have it, and top with jalapeño slices (either fresh or pickled). If only there was a way to make it healthier I’d make it more often. Anything with a stick of butter in it is southern cuisine at its finest and tastiest!
This one is a favorite in my house too Crystal, I make it every Thanksgiving. I love the idea of some jalapeno slices! Thanks so much for the great comments and review❤️
I use Mexi corn with the creamed corn. Nice flavor and color.
Great call with the Mexi Corn Theresa, I might try that spin on it next time! Thanks so much for the great comments and review!❤️
Love corn Casserole. Added one tablespoon of sugar and that was plenty sweet. Served with grilled hamburgers per request and simple green salad. Thanks for sharing
My pleasure Ann! Sounds like a great meal, I’m so happy it was a hit! Thanks so much for the great comments and review!💗