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
Can the recipe be doubled and cooked in a large crockpot? Loved it for Thanksgiving but need to make enough for 13.
Hi Jane, yes, people double this recipe often 🙂
Made this Thanksgiving it was a big hit making it again this weekend for our Church Christmas dinner
I’m so happy this was a hit Allen! I can’t wait for you to make it for your church Christmas dinner, such a great choice! Thanks so much for the great comments and review!😀
Have you ever made it without the cheese? Want to try this soon but would like to omit the cheese.
People often make it without cheese, yes! 🙂
Made this tonight (a cool unusually damp Sunday evening) to go with chili. Store was out of regular Jiffy mix so I subbed the honey version. If I could say 10 out of 5 stars I would. It was delightful! Even did it in a cast iron skillet. My husband loved it.
I’m feeling the cozy vibes on the damp Sunday evening Alison! So happy to hear this was a success, thanks so much for the great review!💗
First time making it. I added to our traditional Thanksgiving’s bing dinner and it was a huge hit! I have been told to add it every year now. Making it tonight but adding ham.
I’m so happy this was a huge hit Amber! I love that you’ve been told to make it every year now. My family made the same demand lol. Thanks so much for taking the time to leave such great comments!❤️
This was a huge hit for our thanksgiving dinner this week. Yes we had it a little late. This was my husbands #1 request. Everyone loved it!!
I’m so happy this was a hit Genger! I know all about celebrating Thanksgiving a little late. Thanks so much for taking the time to leave a review!💗
Mom liked it. I couldn’t get past the sweetness of Jiffy. Never have liked it, so may try another brand next time. I’m the only one I know that doesn’t like Jiffy!
I made this on Thanksgiving and my entire family loved it! Even went back for seconds 🤤
Question have you tried adding an egg? I didn’t but am curious
Hi Anusha! I am so happy that you enjoyed this recipe, thank you so much for taking the time to leave a review! 🙂 I haven’t tried this with egg but I believe others have! 🙂
My mom had been making this for over 30 years. It has been a staple in our house. We do not drain the regular corn but add an egg. It is so light and fluffy. I omit cheese all together. You’ll love it this way!
Made this for Thanksgiving (first time) and it did not turn out great. The casserole was flat. Tasted okay, but it didn’t rise up. I’ve eaten it many times before made by others. My question: I’ve seen this recipe posted where eggs were and ingredient. Would adding eggs make it more cake like?
Hi Julie, did you use Jiffy Corn Muffin mix? (non-expired?) That contains the leavening agents needed to make it rise. Was it fully baked? If it’s not fully baked, it can sink down if pulled from the oven before it’s set.
Excellent! Made it just the way the recipe was written.
That’s so great to hear Eileen, nice work! I made this for Thanksgiving like I always do and it’s always such a hit. Thanks so much for the great review!💖