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
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
Did you use a 9 x 13 pan? I’ve seen the same recipe where a smaller pan is used. Thanks!
I did, yes!!! 🙌🏻
Was curious, made for family, there were No Leftovers!!!! It was Great!!!!
Hi Vickie!! YAAYYY!! You made my day!!!!!
It was delicious and so easy to make. I didnt add the cheese. I also added some sautéed onions.
I’m so happy to hear that Penny! Thank you so much for taking the time to let me know! -Stephanie
Has anyone used the crockpot for this recipe? I see that you can but wondering how it turned out..
I recommended read through the comments, one from today says “
We love this casserole and have it at all the holidays! It’s cooking right now! I double the recipe and cook in my large crockpot for 5-6 hours. Watch carefully at 5 hour mark, and switch to low when casserole is done. 😃”
Do I add dry corn muffin mix or do I follow directions on box and then add?
Hi Bree, add it dry!
We love this casserole and have it at all the holidays! It’s cooking right now! I double the recipe and cook in my large crockpot for 5-6 hours. Watch carefully at 5 hour mark, and switch to low when casserole is done. 😃
Thank you so much for this info Kathy! It’ll be of great help to people! HAPPY Thanksgiving!! ❤️
I love this corn casserole, make it every year and even though you “can’t mess it up” I did! It’s too dry. don”t know what to do and don’t have time to make another one. ( I forgot to put the lid on for part of the baking time.) Any ideas to help it?
Making tonight for tomorrow. I am adding some Hot Rotel green chilies. We like spicy food. I hope it will be ok. So excited to serve it to my guests. Thank you for sharing this recipe.
Hey Stephanie! That is going to be such a great variation! There is no doubt in my mind that you and your family are going to love it! Happy Thanksgiving!!
This has been of my family’s favorites for years now! I have never thought to do it in the crock pot, but I’m considering it for Thanksgiving tomorrow, to free up some oven space. Not sure if you’ll see this early enough to respond, but if so, how long would you recommend cooking if doubling in the crock pot? Thanks!
Hey Meredith! I’m so happy you like this recipe!! You know, I haven’t doubled it in the Crock Pot before, it’s going to take an extra hour or two to set. You can always flip it to warm when it’s done, but I’d give yourself an extra 2 hours for heating it up! (At least. Like I said, you can always flip it to warm.)- I know that’s not too specific but I hope it helps! Happy Thanksgiving! -Stephanie
Can recipe be doubled and if so, what’s the cook time?
Hi Ruth,! If you are using two different casserole dishes, then you don’t need to increase the cooking time at all.
If you’re using one, it kind of depends on how deep it is. The middle needs to be set and the top should be golden brown. You might have to eyeball it. Deeper dishes will take longer to cook in the middle. Happy Thanksgiving! -Stephanie
I just made it and doubled it. I also add 1 med diced onion and 1/4 cup of sugar and 1/2 tsp salt and 1/2 tsp white pepper. I put it in a 9×13 pan. I had room for all but about 3 muffin cups which I baked as individual portions in a muffin pan. I filled the empty muffin cups with a bit of water. It is delicious! The individual ones are not going to make it to tomorrowfor the reheat! Thanks for the recipe!
So completely happy to hear that Rene! Thank you so much for sharing your tips with everyone too, that will be so helpful to people! Happy Thanksgiving! -Stephanie