Paula Deen 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!
Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe next!
Welp, this recipe has my vote as one of the easiest side dishes you could possibly make. You plop 5 things into a bowl and bake it, add some cheese, bake it again, and yer done.
Plus, you can make it up to 2 days ahead of time! What could be better than that? Let’s move on to some Q&A for everything you need to know about this recipe.
Ingredients
- 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.
Can You Make Corn Casserole Ahead of Time?
YES! 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.
Crock Pot Method:
- Assemble in the Crock Pot as you would a casserole dish
- Cook on high for 2-3 hours or on low for 4.
- Ensure the center is set prior to serving.
Can You Freeze Leftovers?
-Cheese doesn’t melt as well the second time around, and sour cream doesn’t freeze too well. That being said, you can freeze this for up to three months, but it tastes best when eaten fresh.
Can You Add 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.
Refrigerating
If you have leftovers to store, it’s best to keep them refrigerated in an airtight container for up to three days.
What To Serve With Corn Casserole
Main Dishes:
- The Pioneer Woman Chili
- Crock Pot Mississippi Pot Roast
- Crock Pot Creamy Chicken Stew
- Ham and Bean Soup
- Crock Pot Pulled Pork
- Oven Baked Stuffed Pork Chops
Other Side Dish Recipes:
- Stuffing Casserole
- Paula Deen’s Green Bean Casserole
- Copycat Texas Roadhouse Rolls
- Roasted Vegetables such as Green Beans, Brussels Sprouts, Carrots, Broccoli
- Cheesy Baked Broccoli
- Instant Pot Mashed Potatoes
- The Pioneer Woman’s Twice Baked Potato Casserole
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
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!
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn drained
- 8 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- ½ stick butter melted
- 1 cup cheddar cheese shredded
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese.
Pour into a greased 9 x 13 casserole dish.
Top with grated cheddar and bake, covered, for 50 minutes.
Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
Make-Ahead Method:
- 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 degrees for 50 minutes, let it cool, and refrigerate.
When ready to serve:
- Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up.
- Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted.
- Serve and enjoy!
Crock Pot Method:
- Assemble in the Crock Pot as you would a casserole dish
- Cook on high for 2-3 hours or on low for 4.
- Ensure the center is set prior to serving.
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Recipe Source: FoodNetwork
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.
Hi Karen! This recipe here says 1/2 stick. Did you find that it said 1/2 cup on another site? A 9 x 9 dish should be just fine!
My Theta Chi Fraternity at UGA cook made this daily..never a bit leftover.
This was 1975…and we still love it.
Omg that’s amazing! I was in Alpha Chi Omega and my husband was in Sigma Nu. Cheers! 🙌🏻
How many people will this feed ?
Hi Rhonda, this makes 6 servings, right on the top left of the recipe card. Enjoy!
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.
How many does this recipe serve? Trying to see if I should double it or not! Thanks!
Hi Sara! This recipe makes six servings, it’s on the top left of the recipe card! Enjoy!!
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!
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
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
Hi Nicki! That’ll be just fine! 🙂 Enjoy!!!! -Stephanie
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
I cooked this tonight as a side dish. It was so delicious. I will definitely be cooking this again
Yaaayyyy Amanda!! I’m so happy to hear that! Can’t thank you enough for leaving a comment and a rating, you’re the best! -Stephanie