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 long do I bake in a 9×9 pan?
Hi Kat, I often make this in a 10-inch cast iron skillet and I don’t have to modify anything, I’d imagine the same could go for a 9×9 pan, but you could potentially need to add a little more baking time to ensure the middle bakes through.
Yummy
Thanks so much Terrie!❤️
Totally fabulous…and so very simple to make!!!
It’s a great mix of sweet & savory! AND—
I really enjoyed the leftovers today. Just heat & Serve.
Next time I am going to lightly top with some shredded cheddar and diced bacon. Possibly a touch of jalapeños.
Some jalapenos would be great, yummm! I’m so happy you enjoyed the leftovers too Judy. Thanks so much for taking the time to leave a review💗
Love this recipe and so easy to make. My family is crazy about it.
I’m so happy that you and your family love it Linda!! -Stephanie
It is wonderful as are most all of her recipes. Easy to prepare and even easier to devour!! And we did.
Thanks so much Lois! I’m so happy you’re enjoying the recipes💕
Awh-MAZING recipe! Pairs with any meat or fish! Entire family loves it.
I’m so happy the whole family loves it Mary! I look forward to this every Thanksgiving, I should make it much more often! Thanks so much for the great comments and review!💖
Recipe was followed to the letter and it came out perfect. I haven’t had “corn pudding” since I was a child. Cooked fried cabbage and baked turkey wings as a Sunday dinner. Received lots of compliments. Thank you for this recipe.
Wow that sounds like a delicious Sunday Dinner, nice work!🙌 Thanks so much for taking the time to leave a review!
Easy and tasty. I prob over broiled the cheese but yummy dish in the cast iron.
I’m so happy that you enjoyed it Kimberly!! 🙂 I love this in a cast iron skillet too!
It Tasted good and everything but it wasn’t getting done the consistency and texture was mushy and the toothpick wasn’t coming out clean. I followed the recipe Exactly as it was. I have never had this problem with my casserole dish before but I have always used my mom’s recipe. Please let me know if you have any ideas what may have caused it to turn out this way. Thank You and
🙏🏼GOD BLESS 🙏🏼
Have Very🎄MERRY🎅CHRISTMAS🤶
Hi Christy, did you forget to drain the corn by any chance?
Hi, usually corn casserole has an egg or two that helps bind, I don’t see egg in this recipe. Maybe that’s what the issue was when it didn’t want to set up properly??
Hi Maire, I haven’t made this with eggs before and it always looks as shown in the picture, but I know that eggs are used in some recipes! 🙂
Easy and Yummylicious!
Thanks so much Margie, I appreciate the great review!❤️