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?
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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
Is their any difference in texture when making in a crock pot versus baking in the oven?
Hi Barbara! I haven’t noticed a major difference other than the top gets a little bit more firm and browned in the oven. I personally prefer the oven because it’s quicker, but if that’s not an option on Thanksgiving, the Crock Pot is perfect!
What can I say?? Any recipe from Paula Dean is a winner. I heard them talking about this on the morning news. It is absolutely delicious !!! So easy to toss together and a great addition to your meal. A true winner!!
Hi Shirley!! I am so glad you think so, we absolutely love this recipe and the fact that it’s so easy to throw it together is a huge bonus! Thanks so much for leaving this review 🙂 Happy Thanksgiving!
So in the video it says to bake covered, but in the instructions it says uncovered…can you let me know which one we’re supposed to do?
Hi Jennifer, I have done it both ways with equal success!
Can I assemble all the ingredients the night before and bake it the next day ? Or do i have to bake it twice for making ahead of time ?
Hi Rochelle, you can absolutely assemble everything the night before and wait on baking it the next day!
Hi! Can you use a different brand cornbread mix or does it have to be jiffy cornbread muffin mix?
Hi Traci! I haven’t used a different brand before but I can’t imagine it would make a big difference to use a different brand!
If you’re doubling the recipe what size dish can I make it in? (Baking in over)
Hi Kathy! With this one, you can still double it and use a 9 x 13 pan, it will be nice and thick, just be sure that it’s set all the way through. It’s possible that you’ll need an extra 5-10 minutes of baking time just to be sure.
Hello! Excited to try out the recipe. We have some picky eaters in the family. Can you substitute canned corn with frozen? (Obviously not the creamed corn)
Hi Marie! Yes, you could use 1.5 cups of frozen corn instead of using a can! 🙂 Enjoy!!
Scrumptious, Comforting, and Indulgent! Makes everyone dive in for more. I always have to double the recipe. Besides, if you manage to have leftovers, they reheat very well (especially at 2 AM in the morning…trust me)!
Hi Cheri!! I’m so glad that you loved the recipe, we never have leftovers and I always wish we did, good call on making a double batch!
I love this recipe but instead of sour cream, I put cream cheese. Great one!
Hi Maria! What a great tip, I’ll definitely try that sometime!
I use 8 oz of french onion dip instead of sour cream. I also add 4oz of mozzarella cheese and 4 oz of cheddar cheese. Both cheeses are shredded. I combine it all together with the 8 oz Jiffy corn bread mix, corns, and eggs. Of course the more cheese the better!
Ohhhhh that’d be fun to try!! Thanks for sharing that Vickie!
How much cream cheese should I use? Did you leave the cream cheese out to soften before using. This will be my first time making this & want it to turn out good.
Do you use 1 pig. Of cream cheese or more is it better with sour cream or cream cheese.. bc I got both just in case haven’t made it b4..
is the butter salted or unsalted?
I use salted butter! Her recipe doesn’t indicate which to use, I’d go with salted.
How many will this receipe serve?
Hi Carolyn, the servings are at the top of the recipe card, this one serves 6 people! 🙂
How much time is the cooking time for the Corn casserole in the Air Fryer ?
Hi Bobby, I haven’t tested it in the air fryer but one word of caution is that I would be sure to cover it so that the batter doesn’t splatter around from the air circulation.