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?
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
I added sliced jalapeño peppers rings the kind you get in a can near the nacho cheese sauce and my family loved it! It gives it a kick! Tmrw for Easter I’ll be making the recipe for 15 of us in a huge round cast iron pan so I’ll be using 3 jiffy’s but just doubling the rest of the original recipe. I’m hoping that works since the cast iron is double the size of a regular.
Sounds delicious with the jalapenos Edith!! Enjoy this tomorrow as well and Happy Easter!! 🙂
I would like to make this for Easter! As we all know oven space is at a premium. Does it taste the same if made in the crockpot?
The Crock Pot Method is wonderful, and many prefer it. The top may not be quite as crisp, but the flavor is wonderful!
Hi,
I am serving 25 people, how big are the servings? And how do I adjust the recipe to make it easier vs making 4 batches.
Thank you
Hi Tammy! Each batch makes 6 servings which I don’t have a cup measurement for, but it’s a very generous scoop! To make four batches, I would make 2 batches in 2 (9 x 13-inch) casserole dishes.
I made this as a side for our Sunday dinner and everyone went for seconds. It was easy to make, took few ingredients and the taste was perfect.
I’m so happy it was such a success Marian! The perfect choice for a cozy Sunday Dinner! Thanks for the great review!🩷
Has anyone tried this using Mexicorn?
HI Barbara! I don’t recall anyone mentioning using that! ❤️
If I double the recipe can I still use a 9 by 13 pan ?
Yes, people often double it in a 9 x 13. You may need to add a little baking time, I’d start by adding 10 minutes and check on it from there. 🙂
Hello! Do you know how to adjust the baking time if I were to double the recipe? Can I fit a double in a 9×13?
Thank you!
Hi Michelle! Yes, people often double it in a 9 x 13. You may need to add a little baking time, I’d start by adding 10 minutes and check on it from there. 🙂
Not sure if this counts, but I’ve always made this with TWO boxes Jiffy mix, and added everything else as noted. (DO NOT DOUBLE THE OTHER INGREDIENTS!) Omygoodness, it is so scrumptious! It comes out like a soft cornbread. It cuts easily and freezes beautifully. I am only able to freeze it if DH is not home when I make it. Otherwise all bets are off, lol. I also do not use the cheese topping. This is so good without the cheese!
Thanks for sharing your tweaks and for taking the time to leave a review! I’m happy to hear you enjoyed it!❤️
EXCEPTIONAL !!
FED THIS TO MY FAMILY FOR SUNDAY DINNER!
EVERYONE ENJOYED THIS WONDERFUK DISH!!
THANK YOU SO MUXH FOR POSTING!
Rob
I am so happy that it was a big hit Robert!!! 🙌🏻
This is great! What is the typical serving size? I didn’t see it on the nutrition information.
I’m so glad that you enjoyed it Amy! This recipe makes 6 servings, it’s at the top of the recipe card in the middle 🙂
First time to taste ‘corn casserole’ and first time to make it! It is perfectly divine. I did add a few herbs. I will the ingredients in my pantry.
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Nice work Rani, not bad for a first timer! Thanks so much for taking the time to leave a review!💗