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
Have to laugh whenever I see the section titled leftovers. Even if I double the recipe, someone offers to take leftovers home.
Lol, well that’s definitely a good sign Connie. I think I’d get along with your friends😅! Thanks so much for taking the time to leave a review!🩷
I always add cooked chopped bacon, a dash of onion powder & a little S&P.
Yummm! Great additions, especially the bacon!😋 Thanks so much for the great review Katie🩷
This is amazing. I added a drain can of pickled jalapeños to it and made it even better. Thank you Paula for such a great recipe.
I’m so happy you liked it! Pickled Jalapenos are the perfect addition!🩷
I’ve made this in the past and served it.
My question is.
Can I bake then freeze after it has cooled. And serve 3 weeks later?
I haven’t tried freezing this but I don’t think it would freeze well due to the sour cream.
I just brought this to a church potluck. So easy and so good!!
Perfect Kim, I’m so happy that you loved it!! Perfect for a church potluck!!
Rave reviews from family. Will make every year for Thanksgiving.
I’m so happy to hear that Kit!! Thank you!
If I double this recipe in a crockpot, how much longer should it cook?
Hi Priscilla, you might need a little extra cooking time but I would check on it and see if it looks set enough after the regular amount of cooking time, and add as needed. I personally haven’t doubled this in the crock pot in order to know for sure. Give yourself a little extra time and if you end up not needing it, you can just keep it on warm 🙂
Made it a few times already for funeral breakfasts and everyone enjoyed it. Something different and very satisfying! I generally double it so everyone gets to have some. Go, Paula!!!
Happy to hear it’s been a success Cyndee!💖 Thank you!
Hi Cyndee, when you double it do you make it in two dishes or….?
Thanks in advance
Amely
I make mine in a half steam table pan and double it in the same pan! It makes for a thicker casserole so it takes longer to cook, but tastes better in my opinion!
I love this dish. It is a great addition to any potluck!
Curious if you have ever tried to make it in a nesco. If you have or have ideas on how to let me know!
I’m so happy that you love the corn casserole Tasha! I haven’t made it in a Nesco before unfortunately.
I just have to tell you how much me and my family love this dish! I found it one day when I was looking for a “use up random ingredients” recipe. Now it’s a “make sure we always have the ingredients” recipe! It’s so rich and satisfying, and most importantly – delicious!
lol I love your google searches that led you to this recipe!🤣 So happy you enjoyed it, thanks for the great review. P.S. Taylor is my daughters name 💗