Paula Deen’s Corn Casserole

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

• Beef Chili or Chili Mac
• Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders
• Hamburger Steak, Cube Steak, or Salisbury Steak

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

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 1 hour hour

4.97 from 226 ratings

Servings: 6

Tap or hover to scale

Print recipe Pin Recipe Leave a Review

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!

Ingredients

US Customary - Metric

• ▢ 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

Cook ModePrevent your screen from going dark

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

Note: The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.

---

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

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.

---

**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

Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Side Dish

Cuisine: American

Author: Stephanie

Recipe Source: PaulaDeen