Get my Cookbooks! Paula Deen’s Corn Casserole
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
Everyone requests this every year when we go camping and at the Christmas dinners. It’s so easy to make .
I’m so happy to hear that Jeff! It’s so perfect for the holidays!! 🙂
I have modified the recipe and my family seems to like it. I add the cheese to the batter and then top it with more for a more cheesier recipe. I also add some sliced roasted red peppers for a bit of color and a sweet yet tangy flavor. I have also found the Jiffy Honey Cornbread adds a bit more sweetness to it as well. Truly a favorite for any holiday. Thanks
Thanks for sharing George! Sounds delicious!
I needed to jazz up my corn and came across your recipe! Can’t wait to make tomorrow 🤗
Made it for a holiday dinner and everyone loved it!
Excellent! I’m so happy to hear that Susanne!
If you double this recipe, do you need to cook it longer and use a larger dish?
Hi Jen, the size of the baking dish that you use is flexible, if you use a larger one it will cook through faster. I would start by adding 10 minutes of baking time and then check on it from there! 🙂
What kind of cheddar cheese should I use? Milk, medium, or sharp?
Thank you!
I love using Cracker Barrel Sharp Yellow!
i want to make this on sunday and i know i need a decent amount. i bought enough to double it (i am going to bake and transfer into crockpot to keep warm, its ok if its ugly) but i am unsure if i will need to triple to have enough? i dont know how much this makes. my crock pot is 5 or 6qt. anyone know how many cups or anything a normal batch yields?
Hi Mandy, one batch makes an easy 6 servings, I’d say it could even serve 8 people.
So easy and so delicious!
I’m so happy to hear that Lydia, thank you so much!
I love this recipe and make it once or twice a year. But my next event has some people with gluten allergies. Any recommendations on replacements?
Hey there! I’m so glad you love this recipe. People have successfully made this with gluten-free cornbread mix!
Since corn contains gluten there’s no way to make it gluten free.
Corn doesn’t contain gluten. Gluten is a type of protein found in wheat, barley, and rye. Corn contains its own proteins, such as zein, which is different from gluten and does not typically cause the same reactions in individuals with gluten sensitivities or celiac disease.
Can I half the recipe and make it in a lunch sized (2qt) crockpot? Does the cooking time change? Do I need 2 eggs in a half batch?
There aren’t any eggs in this recipe
– I have only tested it as its outlined here.