Paula Deen’s Corn Casserole Recipe

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!

Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe next!

A close-up image of a wooden spoon full of corn casserole in a casserole dish.

Welp, this recipe has my vote as one of the easiest side dishes you could possibly make. You plop 5 things into a bowl and bake it, add some cheese, bake it again, and yer done.

Plus, you can make it up to 2 days ahead of time! What could be better than that? Let’s move on to some Q&A for everything you need to know about this recipe. 

 

Ingredients

  • 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.

See recipe card at the bottom of the post for quantities and full instructions.


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.
  • Bake uncovered at 350°F for 45 minutes.
  • Uncover and top with cheese. Bake for 10-15 minutes, until the top is golden.
  • Let stand for 5 minutes prior to serving.

See recipe card below for Slow Cooker instructions.


Mixing corn casserole in a bowl and adding it to a casserole dish. Speading corn casserole in a casserole dish and topping it with shredded cheese.

Scooping corn casserole up from a casserole dish with a wooden spoon.

Can You Make Corn Casserole Ahead of Time?

YES! Here’s what you do:

  • Don’t add the grated cheese until you’re ready to serve it.
  • Combine all other ingredients and place in casserole dish.
  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate.

When ready to serve:

  • 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.

Can You Freeze Leftovers?

-You can freeze this for up to three months, but it tastes best when eaten fresh.

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.

Refrigerating

If you have leftovers to store, it’s best to keep them refrigerated in an airtight container for up to three days. 

What To Serve With Corn Casserole

Main Dishes:

A white plate with corn casserole and a fork taking some of it.

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Paula Deen's Corn Casserole

5 from 30 votes
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

  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn, drained
  • 8 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.
  • Bake uncovered for 45 minutes. 
  • Uncover and 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.

Video

Notes

Make-Ahead Method:
  • Don't add the grated cheese until you're ready to serve it.
  • Combine all other ingredients and place in casserole dish.
  • Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.
When ready to serve:
  • Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up. 
  • Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted. 
  • Serve and enjoy!

Crock Pot Method:

  • Assemble in the Crock Pot as you would a casserole dish
  • Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is set prior to serving.

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 Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Recipe Source: PaulaDeen