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
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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
More of a question then comment. Whats the purpose of the cheese. Can i omit that and if i do ,do i still bake for an additional 15 minutes.
Hey Vivian! You can definitely omit that if you prefer! If you insert a toothpick in the middle of it and it comes out clean and the casserole seems “set”, then you can probably omit the additional baking time, unless you want to brown the top a little bit more! Enjoy!
Does this recipe freeze well?
hmmmmm, I would recommend enjoying it fresh if posssible!
Can you add jalapeños to this recipe?
Absolutely, that would be a great addition! Just dice up 1-2 seeded Jalapenos and work them in with everything else and bake as instructed! 🙂 Enjoy!!
Recipe says bake uncovered, then add cheese and bake uncovered
Correct! You’ll bake it uncovered both times. 🙌🏻
I love Paula, but to call this recipe here’s would not be true. This recipe was made by my family for at least 3 generations. It’s a truly great recipe, but it’s not Paula’s. 😔
I don’t really have any words here, but here you go- https://www.pauladeen.com/recipe/corn-casserole/
This is an absolutely delicious easy side dish to serve with many different meat entrees.
Thank you so much for sharing this.
Hey Cherryl, that is so great to hear! Thank you so much for taking the time to leave this review! Take care! -Stephanie
I would like to double recipe and put into a large crock pot. Can i just double or do I need to make adjustments?
Hi Kay! No additional adjustments necessary, although you might need to heat it for just a little bit longer for it to set! Maybe 30 minutes or so.
I’ve been making this since I saw Paula make it on her cooking show several years ago! I LOVE it.
It’s always asked for at family pot lucks (I double ingredients).
Isn’t it the best?! Perfect for Fourth of July weekend coming up too! 🙌🏻❤️
This recipe has been around long before Paula Deen came along.
First time I saw it was in the Kansas City Star news paper in about 1978.
It’s always been a favorite!
This will be my first time to make with sour cream. I always did it with a stick of butter and 8oz cream cheese which very good. But I want to know if it will taste different and which one I will like better
Hi Ann! Nice!! I hope you love it!