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
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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 had this at a family dinner and we all loved it, so now it will be on my menu!!! Has anyone made this without the cheese?
Hi Deb, yes, people do enjoy making this without cheese 🙂
Love love love this recipe but I’ve never added the cheese everyone always loves it. Enjoy
Love this dish! I always have to double the batch for Thanksgiving & Christmas because it goes fast.
I’m so happy you’re enjoying this dish Lori! I know what you mean, it goes fast at my house too. Thanks so much for the great comments and review!💗
I have been making this recipe for more than 10 years. Everything is the same except I have never drained the regular corn. I always double the recipe and have learned you have to bake it in oven about an hour and it is better not to bake it in deep pyrex type dishes because it will take a lot longer. Also I place the shredded cheese on top before I place the dish in the oven and add a loose piece of foil on top. This way no need to add cheese 15 minutes before the end of cooking. This recipe always comes out perfect. Happy holidays to all.
I’m so happy you’re enjoying this one Marie! It’s still one of my favorite holiday side dishes. Thanks so much for taking the time to leave a review, Happy Holidays!💖
Hi Marie! What size baking dish do you use for doubling the recipe? Thanks! 🙂
hey! do you use salted butter or non salted
I use salted 🙂
Can I double this recipe and bake it in the oven? What temperature?/ How long? ( 2 qt. Baking dish ) ??
Additional baking time would be needed but I have not tested this in the oven/doubled/in a 2 quart baking dish.
This corn casserole was such a hit at Thanksgiving that I am making it again for Christmas dinner. The crock pot method worked beautifully. I added one egg for each box of Jiffy and I mixed the cheese into the batter prior to cooking. It was superb!!!
I’m so happy this was such a hit using the crock pot method Jenny! Thanks so much for the great comments and review, have a Merry Christmas!💖
Did you double the crock pot recipe? I was wondering about cooking time with doubling it?
can this be doubled?
Yes, people often double it 🙂
This is so good! I’m thinking about adding a can of drained chopped chilies next time I make it.
Yummmm, I bet that would be great and add such a different flavor😋 Thanks so much for taking the time to leave a review Brenda!
This was nothing but Fabulous!
Wahooo! Great to hear Marcia, thank so much for the great review!💕
DELICIOUS and EASY!!!
This is my kind of recipe!
Yayyy! I’m so happy you liked it Joy, thanks so much for taking the time to leave a comment and a review!💗