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?
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
Amazing!!
I doubled the recipe and added one egg and topped it with shredded cheddar cheese. Everyone loved it and rated 10/10.
I will be making it again fir sure.
I’m so happy to hear that, thank you so much for sharing how it came out and for taking the time to leave a review! -Stephanie
I wanted to try something a little different than just plain old cream corn so I saw this recipe tried it and oh my gosh it was such a hit I had to make it the following night with my leftovers. 5+ stars 🌟
Yayyy! I’m so happy this was such a hit you made it the following night! Nice work! Thanks so much for the great review Lisa!💗
Thanks for providing this recipe, I couldn’t find my old one when I went to cook. That being said, a 1/2 stick of butter is plenty. I couldn’t figure out why it was so greasy and didn’t rise like ones made previous years, then my hubby found the original recipe that called for a 1/2 stick, not a whole one. (Not trying to be critical, just giving my opinion from previous years.)
Thank you again for providing this though, it’s such a great recipe!
Hi Jen! I sourced this recipe at bottom, it’s from Paula Deen’s website. I’ve seen it on other sites as a 1/2 stick as well (I believe on The Food Network), but hers says 1 stick. I never have an issue with grease with 1 stick, but grease could be the result of a particular variety of cheese that was used as well.
It was absolutely delicious and my family loved it. Easy recipe
PERFECT! I’m so happy to hear that Lolly!! Thank you!
Do we bake it uncovered or covered? The video shows covered but the instructions say uncovered?
I’ve done it both ways, but I prefer uncovered!
Love this recipe! My kids and grandkids always want it for get togethers. This is my favorite recipe out of all of them. So easy and delicious!
I’m so happy this has been such a hit for you Linda, my family loves it too. Thanks so much for the great review!❤️
This is one of my favorite recipes! It’s so easy and so good! Definitely a new Thanksgiving and Christmas tradition. Everyone always loves it. I have done the crockpot method and oven, they both work great! Happy Thanksgiving and thank you for sharing this amazing recipe.
I am so happy to hear that Nichole!! Happy Thanksgiving to you too!! ❤️
Hi! So if I double this recipe I just add 15 minutes to the time?
Hi Emilia, I haven’t doubled this recipe before, I would start by adding 15 minutes to get a gauge on it.
Make this every year, but quick question, must you add a whole stick of butter?
Hi Aking, I believe people have used 1/2 stick of butter instead and it’s been good!
I used this but without sugar and I doubled the recipe for 9×13 pan. I did half sour cream and half cream cheese and it was a success I also did one can creamed corn and one regular drained sweet corn. So double everything 2 box jiffy 2 eggs(makes better) 1 stick soften butter 8oz sour cream and 8 oz of cream cheese softened I did half sharp and half cheddar mixed in and then baked on top at the last 10 min trust me it’s amazing!
I’m so happy that you enjoyed it Lindsey, thank you so much for sharing!!! 🙂 Happy Thanksgiving!
Did you double everything so four cans of corn??
Your version sounds amazing! To clarify, did you double everything, including the cans of corn, or just use 2 cans total?
Hi Kay, I wanted to try to help you out. I just threw everything together. I was worried it wouldn’t fit in a 9×13 pan. But it did. Now I’m hoping it won’t bake over. I used 2 cans each of corn and cream style corn, 8 oz cream cheese, 8 oz sour cream, 1 stick butter melted, 2 boxes jiffy mix.
Hello,
I tripled the recipe because I am feeding 20 people. How do I tell if it’s done? Just until golden brown? I’ve never made a corn casserole so I have no clue. Lol
Hi Regina, it should be set throughout and no longer “jiggly” 🙂