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!

A wooden spoon scooping up Corn Casserole from a skillet.

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

Oven Method: Combine all of the ingredients except for the cheese.

A mixing bowl before and after mixing ingredients for corn casserole

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.

A cast iron skillet with corn casserole before and after baking.

Top with cheese. Bake for 10-15 minutes, until the top is golden. Let stand for 5 minutes prior to serving.

A corn casserole topped with cheese before baking, and a spoon scooping some out after baking.

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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 corn casserole is a great make-ahead side dish for holidays, family gatherings, and busy weeknights! There are two easy ways to prepare it in advance:

1. Assemble Ahead and Bake Fresh

For the best texture, I recommend preparing the ingredients ahead of time and combining everything just before baking.

  1. Combine the creamed corn, drained whole kernel corn, sour cream, and melted butter in a bowl. Cover and refrigerate for up to 24 hours.
  2. Keep the Jiffy Corn Muffin Mix separate until you’re ready to bake.
  3. When ready to bake, stir the dry Jiffy mix into the prepared corn mixture and transfer to a greased baking dish.
  4. Bake at 350°F according to the recipe instructions, adding the cheddar cheese during the last 10–15 minutes. Allow additional baking time as needed.

Why keep the Jiffy mix separate? The leavening agents in the corn muffin mix begin reacting when combined with wet ingredients. Mixing everything just before baking helps the casserole maintain its light, tender texture.

Slow Cooker Method: You can use this same make-ahead preparation for the Crock Pot! Simply combine the prepared ingredients with the Jiffy mix just before transferring everything to the slow cooker. 

2. Bake Ahead and Reheat

You can also bake the casserole completely ahead of time!

  1. Prepare and bake the casserole according to the recipe instructions.
  2. Let it cool, then cover and refrigerate for up to 3–4 days.
  3. When ready to serve, cover with foil and reheat in a 325°F oven until heated through to 165°F in the center, approximately 25–40 minutes.
  4. Remove the foil toward the end to refresh the cheesy topping, if desired.

My Recommendation: For the best freshly baked texture, use the first method. For maximum convenience, especially when oven space is limited, baking and reheating is a great alternative! 

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

A plate full of corn casserole with a fork.

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Paula Deen's Corn Casserole

Prep Time: 5 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour
4.97 from 317 ratings
Servings: 6
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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!

Ingredients

US Customary - Metric
  • 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

Note: The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.
Make-Ahead Method
Method 1: Prepare Ahead and Bake Fresh (Recommended)
  • Combine the creamed corn, drained whole kernel corn, sour cream, and melted butter. Cover and refrigerate for up to 24 hours.
  • Keep the dry Jiffy Corn Muffin Mix separate until ready to bake. This prevents the leavening agents from activating prematurely.
  • When ready to bake, stir the Jiffy mix into the prepared corn mixture and transfer to a greased baking dish.
  • Bake at 350°F as instructed, adding the shredded cheddar cheese during the last 10–15 minutes. Allow a little extra baking time if the ingredients are still cold from the refrigerator.
Slow Cooker: This preparation method works for the Crock Pot version, too! Keep the Jiffy mix separate until you're ready to cook, then combine everything and transfer to a lightly greased slow cooker. Cook as directed.
Method 2: Bake and Reheat
  • Bake the casserole completely as instructed and allow it to cool. Cover and refrigerate for up to 3–4 days.
  • To reheat, cover with foil and bake at 325°F until heated through to 165°F in the center. This generally takes 25–40 minutes, depending on the size and depth of the casserole.
  • Remove the foil during the last few minutes if you'd like to refresh the cheesy topping.

 

Nutrition

Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American
Author: Stephanie

Recipe Source: PaulaDeen