The Cozy Cookbook is here! 
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
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Did You Make This Recipe?
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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
I make this every Thanksgiving and it’s a huge hit. My version has a slight twist – I melt the butter in a skillet and sauté some chopped onion and bell pepper to give it a little more flavor. Once that has cooled slightly, I combine all of the ingredients. It really makes the casserole a stand out especially since most of the other sides are classic comfort food favorites. Happy Thanksgiving All!
Hi Amy! I’m so happy that you love this recipe and thank you for sharing your additions as well, I love hearing about different ways that people prepare this. It’s a fun one to experiment with. Happy Thanksgiving!! 🙂
My family asks for this every thanksgiving. This year I will try the crock pot version.
I’m so glad your family loves it!!! Wooo! Happy Thanksgiving!
Can you double in a crockpot?
Hi Heather, 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. Give yourself a little extra time and if you end up not needing it, you can just keep it on warm 🙂
It looks delicious, I’m new to the tradition. Where can I find the measurements? Thank you very much.
Hi Zoaine, if you look at the bottom of the post but above the comment section you’ll see the recipe card section with the ingredient amounts and step by step process.😃
How many does this recipe serve?
This recipe makes 6 servings. ( Top middle of the recipe card!)
Baking tips for tripling this recipe? 😬😅
Hi Haley, I haven’t tripled this recipe before, I would start by adding 10-15 minutes of baking time and then I’d continue to check it every 5 minutes or so until it’s set.
This was a huge hit at my Friendsgiving celebration last night. Nothing left! I made it exactly as the recipe is written. So quick and easy. I used my cast iron skillet and made it a day in advance which made reheating and serving a breeze.
Great job Lisa! Sounds like a successful Friendsgiving! Thanks so much for the great comments and review!💗
Planning on making this and doubling it ,should I use 2 13×9 pans or can I just use one and bake longer? Also can this be frozen and how. Thank you
I would use two baking dishes and keep the cooking time the same. I don’t recommend freezing due to the sour cream 🙂
What is a gluten free option for the jiffy?
There are gluten free cornbread mixes out there, I’d imagine that can be used instead of corn muffin mix! Bob’s Red Mill makes one, but there are a few different brand options.
Hi Stephanie, looking forward to making this! I have 2 questions. Which type of cheddar did you use, mild, medium, or sharp? And can I use frozen corn? I have bags of steam fresh corn in the freezer. Thanks
Londa
Hi Londa, I usually use Cracker Barrel Sharp Yellow Cheese for this recipe. You can use frozen corn instead of the canned sweet corn, but it won’t taste quite as sweet or salty.
I LOVE this recipe and planning to make it for pot luck at work. I just noticed a crock pot option. That would def make more sense if I need it to stay warm until lunch time. Question: how big of a crock pot should I use?
Hi Jen, I’ve used a 6 quart but a 4 quart should work as well!