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
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?! ⭐⭐⭐⭐⭐
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
How do you think this would work as individual servings in a muffin tin? Either with or without cupcake liners?
Hi there, unfortunately I haven’t tested it like this, so I’m not completely sur how the consistency would be or what the bake time would be.
I just doubled the recipe and used 1 pan, it is in the oven now as I’m preparing it ahead of time and it’s been cooking for well over an hour.
What should the center look like when it’s done.
I will add the cheese tomorrow
Hi Mary, the middle should be “set” (not jiggly). It will set more after you take it out of the oven and let it cool, since you’re adding cheese tomorrow, you can have it be slightly underdone today.
Can I omit the cheese topping?
Hi Diana, you absolutely can, yes! 🙂
Thanks so much, Happy Thanksgiving
Happy Thanksgiving to you as well Mary!! 🙂
Hi do you include the ingredients on the jiffy box as well? Eggs , oil , water?
Hello! It’s only the contents of the box itself, no additional ingredients 🙂
Hi I’m confused about one thing. I see all of the Ingredients here but on the jiffy box it also has ingredients. Do I used your list of ingredients along with the ones listed on the jiffy box? I don’t believe it states that anywhere in this recipe
Hi Jennifer, you only need to use the contents of the box itself, not any additional ingredients listed on the box.
Okay so just the powder itself? I also am doubling the recipe in a 9×13 pan, how long should I cook for?
Hi Jennifer, yes, just the powder. I haven’t doubled this recipe before but I would start by adding about 15 minutes of cooking time and checking it on 5-10 minute intervals until set in the middle.
Can you substitute a different corn bread mix instead of jiffy?
Yes, anything similar should be just fine! 🙂
Does this require salted or unsalted butter?
Hi Marci, I use salted butter 🙂
Sooo easy and tastes fabulous. I didn’t have creamed corn so I took a can of regular corn, drained it and stick blendered it. Creamed corn!
That’s so cool, thanks for sharing Kathy and for taking the time to leave a review!💗
How many people does this recipe serve?
This makes 6 servings, it’s at the top of the recipe card in the middle 🙂
If I wanted to double the recipe, how long should I bake it for? Thank you in advance.
Hi Shann, I haven’t doubled this before but I would start by adding 10-15 minutes and then checking on it every 5 minutes from there, until it’s set.
Thank you for such a prompt response 😊
I’m excited to try this recipe this year! I can’t decide between oven and crockpot, do they taste the same? Thank you!
Hi Jennifer, the taste is pretty similar but I prefer to use the oven because I can be sure about the baking time. Crock pots can vary in terms of heat.
This looks delicious and I will double it and cook it in the crockpot for Thanksgiving. Quick question – is it better to cook it on low for four hours as opposed to high? Also, after reading all the responses, it seems like I do not have to extend the cooking time when doubling. But I should be careful to check that the middle is firm. I will appreciate your kind answers and any other wonderful suggestions you have for me. Thank you, happy Thanksgiving, everyone!
Hi Sue, my preference would be to cook it on low, yes, as crock pots can vary in terms of heat and this would be a safer way to ensure it’s not overcooked 🙂