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, Au Gratin Potatoes, 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. Be sure to try my Chili Cornbread Casserole recipe next, you’d love it!
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.
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**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
- Beef Chili or Chili Mac
- Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders
- Hamburger Steak, Cube Steak, or Salisbury Steak
- OR, try my Chili Cornbread Casserole (with Jiffy!)
Try These Next
-
- Green Bean Casserole
-
- Au Gratin Potatoes
-
- 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. Be sure to try my Chili Cornbread Casserole recipe next, you'd love it!
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
How long do you cook a double recipe in the crockpot?
Hi Tricia! I have not doubled this in the crock pot, but another reader indicates: “3.5 hours on high to solidify in the middle and then I added the cheese to melt for like 10 more minutes.”
How long do I cook it and how do I cook it when I double the recipe?? Thanks yall!!! Need this asap- haha
If doubling, the recommendation would be as follows: “Double in a 9 x 13 baking dish, I would bake it covered for 60-65 minutes, and uncovered for 15-20 minutes. Ensure it’s set in the center. If the top is browning too fast, cover it loosely with foil at the end. Let it rest 10–15 minutes before serving — it’ll firm up as it cools.
If not doubling, following the cooking instructions as outlined in the recipe card.
Can you double the casserole or make two separate ones
You can definitely make two separate ones! If doubling, the recommendation would be as follows: “Double in a 9 x 13 baking dish, I would bake it covered for 60-65 minutes, and uncovered for 15-20 minutes. Ensure it’s set in the center. If the top is browning too fast, cover it loosely with foil at the end. Let it rest 10–15 minutes before serving — it’ll firm up as it cools.
Can you use a gluten free corn muffin mix?
Yes you can! 🙂
So you make single or double recipe both in the 9×13 pan? If doubling, do you add cheese uncovered in the last like 10 mins? And if it’s browning too fast cover what part with foil? Also you do use salted butter, correct? And would you recommend adding an egg or no? Is sharp cheddar ok? Sorry- as you can see I don’t cook- just want this perfect for Christmas!!! Would you recommend adding any cheese into the recipe or just on top?
Hi Jennifer, this is a very simple recipe so fear not. Whether or not you double it depends on how many people you’re feeding. I like to make this in a 10-inch cast iron skillet and I don’t double it. I do recommend salted butter, yes. You can add an egg if you like, but it’s optional. Sharp cheddar is what I use, sometimes I mix it in, sometimes I add it on top. You can do whatever you like, it’s an extremely forgiving recipe! 🙂
OMG! We Loved this recipe… and my husband isn’t a big corn bread or veggie fan, especially cream corn. I will be doubling this recipe to bring on Christmas for his family gathering. Thank you so very much… Yum!
I’m soo happy that it was a big hit Diane, this will be perfect for Christmas! Thank you so much for the review! 🙂 -Stephanie
I made this for the first time on Thanksgiving and loved it. I need to double the recipe for a Christmas lunch for 45 people. Should I double the cooking time?
I’m so happy that you loved it Tina! Here are the instructions for doubling it: If doubling, the recommendation would be as follows: “Double in a 9 x 13 baking dish, I would bake it covered for 60-65 minutes, and uncovered for 15-20 minutes. Ensure it’s set in the center. If the top is browning too fast, cover it loosely with foil at the end. Let it rest 10–15 minutes before serving — it’ll firm up as it cools.”
Am I supposed to follow the jiffy recipe (adding egg and milk) or leave those out? Thank you!
Hi A! Leave those out, just add the contents of the Jiffy package!
I was considering topping with crumbled Fritos corn chips for added texture. I am about to make it, but didn’t want to ruin a perfectly good recipe for the sake of experimenting. Thoughts on this, would that simply be too much corn in a corn casserole recipe? Thank you for any help you can give.
Hi Matt! You could certainly provide that crunchy topping as an option in a bowl with a spoon that people could top the casserole wish if they so choose! Totally up to you! If you decide to add it to the whole casserole, I would do so just before serving and perhaps let the casserole cool a little so that the steam doesn’t make the Fritos lose their crunch! 🙂
I use this recipe multiple times a year. It is such a big hit with my family.
AWESOME Marla! I’m so happy to hear that! I do the same thing, you can’t go wrong!