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
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐
![](https://thecozycook.com/wp-content/uploads/2019/12/Corn-Casserole-Recipe-f-200x200.jpg)
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 many times and it has become a family favorite. everyone has asked for it for Thanksgiving. Could it be made ahead and frozen for a week?
Hi Donna! I’m so happy that you love this recipe! I don’t think this would hold up well after being frozen due to the sour cream component.
I made this casserole today and it was the easiest and best tasting corn casserole I have ever made! It’s creamy and cheesey and absolutely delicious! This recipe is definitely a keeper!
I am sooo happy to hear that Kathleen! I’m with you, I love how easy this it! Thank you so much for taking the time to leave a review, I really appreciate it!! -Stephanie
I made a double recipe. Can I put in two 9×9×2 square cake pans? Thank you so much in advance for a response!
Yes you can!!
Okay cool. And do I bake at same time then as original recipe? Sorry I guess I had another question. Thanks!
Yes, the same time is fine! 🙂
It’s a Thanksgiving staple in our house… We don’t use the cheese, we think it’s rich enough without. Absolutely delicious!
That’s great Dianne! We love having this on Thanksgiving too, it’s so easy to put together – huge bonus! Thank you for taking the time to leave a review! 🙂 -Stephanie
Okay it’s in the oven. I only had 4 oz of sour cream but went ahead and made it. I hope it’s good – will be better when I make it for Thanksgiving. Thanks.
PS – this is an “old school” recipe my mom used to make. I’m 68.
Enjoy!❤️
What is the serving size?
The servings are at the top of the recipe card in the middle, this makes enough for 6 people. A serving size is 1/6 of the casserole 🙂
Delicious!
I’m so happy that you enjoyed it Dianne!! 🙂
I have extra cottage cheese- could I substitute the sour cream for cottage cheese?
I’m not sure that’s a great substitute in this case. Mayo or Greek yogurt are good subs for sour cream generally, but I’m not sure about cottage cheese.
Thanks for your swift response!
Just try it! Yummmmm
I like that advice, thanks so much!❤️
Ok guys everyone is already hounding me about making this for thanksgiving again but I wanted to share what I did. I followed everything except I did half sour cream and half cream cheese or 3/4 of what it called in sour cream and half cream cheese. I did one pan one way and one pan the other and the cream cheese and sour cream was everyone’s favorite. People were calling me for the recipe! Try it I promise I’m not even a corn lover and I fell in love with this!
I make this every Thanksgiving and it’s always such a hit! I’m so happy everyone enjoyed it Lindsey, sounds like you got some cooking to do this Thanksgiving! Thanks so much for the great comments and review!❤️
Can this recipe be doubled in order to get more servings?
Hi Lynda, You can double it, 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. Or you can use 2 (9 x 13-inch) baking dishes and keep the cooking time the same.
If crock pot doubling, what do you suggest for amount of cook time?
Doubling is a MUST here lol
Hi Marie! 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.