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
Hi, I have been making this corn casserole of Paula Dean,s for many years, and it is always a BIG hit anywhere I go. So simple and good.
Hi Ingrid! Awesome, I’m so happy you like it!!
This looks amazing and I’m planning to make tonight but do I add the egg and milk required for the cornbread or just the powder that comes in the box?
Just the contents of the box! 🙂
This came out soooo good! My hubby & kids loves it! And it was super easy to make. Thank you.
Awesome!!! So so happy you enjoyed it Regina! Thank you for keeping me posted on how it went! Wahoo!!
Is the nutrition facts for the whole dish or per serving?
Hey Tamikia! They are per serving. 😁
My family loves this corn casserole! It is a must at every holiday dinner. I actually don’t add cheese at all. I make this the day before and put in my refrigerator covered with foil. Bake as usual the next day. Is a great side dish to any meal.
I’m so happy to hear that Angie!! And thank you so much for taking the time to leave a review!! ❤️ -Stephanie
Oh my goodness this is the best corn casserole I’ve ever made and I’ve made many a one
Hey Rosemary!! Oh excellent, I’m so happy to hear that! Thank you for taking the time to leave a review too!! -Stephanie
How can I substitute, or make my own creamed corn? I don’t have those in my country! 🙁
Hi Camila! Here is a recipe to make your own!
Hi, I made this and everyone enjoyed it. It came out very thin though and I’m wondering how long to cook it if I use a smaller dish… to make it taller. I thought I saw something about this last time but don’t find it now. Thank you!
Hi Mara! The dish that I use is 9×13, if you use a smaller size to make it taller, just make sure the center is set by taking a tooth pick and sticking it in the center after baking. If the center is firm and the tooth pick comes out clean, you’re good to go! 🙂
Made this tonight and the family loved it! Love that it doesn’t need eggs because I’m out!
If I’m using the crockpot method and need to double the recipe, how long should I cook it in the crock pot?
Hi Nicole, a recent reader wrote the following for doubling it in the crock pot- “ 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. 😃”
So very simple; just what I needed to add to the many other side dishes I prepared for Thanksgiving. Simply add the ingredients, mix and bake. And the taste is absolutely delicious (as are most of Paula’s dishes). Adding the sour cream made the flavor pop. Definitely a dish I will be making again and again!
Hi Janet! I’m soo happy that you enjoyed this Corn Casserole!! 🙂 I really appreciate you taking the time to rate and comment, you made my day! 🙂 -Stephanie