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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!

Be sure to try my Green Bean Casserole, Sausage Stuffing, and Mashed Potatoes 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

4.97 from 222 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
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Recipe Source: PaulaDeen

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882 comments on “Paula Deen’s Corn Casserole”

  1. I’ve made Paula Dean’s corn casserole for a couple of years now. The recipe I found first said to use a 1/2 Stick of butter. So this year I looked up on line and the recipe reads 1/2 of cup butter which is 1whole stick. So used the whole stick. So I will find out which is better I hope I didn’t mess it up but it should be okay.i also don’t use a 9×13 dish I use 9×9. All I know it’s so easy to make even my husband can do it. And the family loves it. Will also be one of our traditional Thanksgiving dishes.

  2. My Theta Chi Fraternity at UGA cook made this daily..never a bit leftover.
    This was 1975…and we still love it.

  3. How many people will this feed ?

  4. Can you make 24 hours ahead of time?

    • Hi Cassie, yes, up to 2 days ahead of time. The instructions are outlined in the post and in the notes section in the recipe card. Can You Make Corn Here’s what you do:

      Don’t add the grated cheese until you’re ready to serve it.
      Combine all other ingredients and place in casserole dish.
      Bake covered at 350° for 50 minutes, let it cool, and refrigerate.

      When ready to serve:

      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.

  5. How many does this recipe serve? Trying to see if I should double it or not! Thanks!

  6. If I’m doubling the ingredients (big family) how long do I cook it for?

    • Hi Shannon! If you are using two different casserole dishes, then you don’t need to increase the cooking time at all.
      If you’re using one, it kind of depends on how deep it is? A good way to go is if the top is golden brown!

  7. Can you use fresh corn

    • Yes, I would replace the can of drained sweet corn with your fresh corn! You can use the can of cream-style sweet corn to measure it out! Have a great weekend! -Stephanie

  8. Am I able to use krusteaz gluten free corn muffin mix instead? I make this recipe often, however my daughter was recently diagnosed and needs to be gluten free. Please respond thank you

  9. OMG.  This is soooo good!  I used sweet cream butter and stirred very minimal shredded cheese into it. 

    • Hey Karen! I’m SO happy you enjoyed it, I love sweet cream butter! Nicely done, thank you so much for taking the time to rate and comment, you are the BEST! -Stephanie

  10. I cooked this tonight as a side dish. It was so delicious. I will definitely be cooking this again

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