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
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
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
Wow 🤩. I wanted something different as a side dish to my normal mashed potatoes, etc. Everyone loved this so much!! It’s so easy and quick. Thank you for posting.
You’re very welcome!😀 I agree, this is a great way to break things up and introduce people to a different kind of side dish! Thanks so much for the review!
I want to make it the night before. It says not to add the cheese. But is it referring to the cheese on top? Can I add the cheese inside the mixture?
I’ve had people add the cheese right into the mixture and enjoy it that way! Or, you can bake it the night before without the cheese, and add the cheese when you bake it again the next day. If that doesn’t help, let me know and I’ll clarify!
I just made this for Thanksgiving and it was a huge success! I will be Making this again!!!
That’s so great to hear!😀 We made this one as well. I love making tons of sides on Thanksgiving!
I forgot to pack the sour cream. Everything is closed. Help.
Hi Marci! Do you have cream cheese and milk? You could use slightly less than a cup of softened cream cheese and combine it with a few Tablespoons of milk and blend it!
Thanks. We do have cream cheese and milk. We’re actually doing Thanksgiving tomorrow (friday) and I’m planning on putting this in the crockpot (at 6am) to save space in the oven. And its doubled. Wish me luck.
Awesome!!!! Good luck!!! I prefer the cooking on high method- you got this! 🙌🏻 We are celebrating Thanksgiving tomorrow too! ❤️
I doubled the recipe and put it in a 9 x 13 pan how long should it cook?
Hi Kathy! I would probably add on about 10 minutes or so!
This recipe was a hit at a thanksgiving potluck. Thank you for sharing this!!!
Hi Debbie, I am so happy to hear that!! I love it when my dishes are a hit at potlucks, it’s such a nice feeling. Happy Thanksgiving!!
I have been making this dish for many years and it is always a huge hit. What is interesting is that I have slowly made changes to the recipe to just make it a bit healthier, and nobody has ever noticed and it is still always requested at the holiday’s and also summer BBQ’s. Every time I make this, I end up tripling the recipe because doubling just wasn’t enough. I just split it among two dishes to help on cooking time.
#1: I have switched the sour cream to either the fat free or reduced fat. I have even used fat free greek yogurt. Literally no change in taste or texture.
#2: This was an easy one as that the first time I made it and used the melted stick of butter, I thought it was too much. Instead of a stick per recipe, I have cut it down to two or three tablespoons! If I am tripling the recipe, then I just use one stick. Again, no real change in texture or taste was noted by anyone.
#3: NO Cheese. This might be more of a preference vs. an actual improvement. The first couple of times I made it, I of course added the shredded cheese per the recipe. Then when I had planned on making it for a BBQ, I forgot to buy the cheese. I was lazy and didn’t run out to get some, so I served it without any. I was shocked…everyone liked it better so now when I get requests to make it, I am always asked “remember, no cheese!”.
Also, I love the idea that was mentioned here of using a cast iron pan in the oven. I tried it and it comes out great and is really a nice presentation. During the summer when I don’t like to turn the oven on in the house, I have plopped the cast iron pan right into the gas grill leaving two burners on and one off. I put the pan on the side without the burner and it takes about a half hour to “bake” the casserole. It also gets a bit of a smoky flavor to it, which is wonderful.
Hi Mike! I love it!! Thank so much for sharing these variations as it’s always nice to hear how you can make something a little bit different! I LOVE what you shared about putting the cast iron skillet right on the grill, brilliant! Thanks so much and I hope you have a wonderful Thanksgiving!
I have other dishes going in the 9×13 I have. Can I use an 8×8 2qt dish? Or is that too small?
Thanks!! Making this today for Thanksgiving.
8×8 should work! It may need a little extra baking time if it doesn’t seem “set” all the way through so just give it a jiggle and see if it appears firm. Happy Thanksgiving!!
(If you happen to have a 10 inch cast iron skillet that works really well too!)
I’m planning on making a double batch. Does anyone know how long I should cook in a crock pot for a double batch?
Hi Melody! A reader tried this and wrote “ We love this casserole and have it at all the holidays! It’s cooking right now! I double the recipe and cook in my large crockpot for 5-6 hours. Watch carefully at 5 hour mark, and switch to low when casserole is done. 😃”
Enjoy!!
This is one grand little Castro to serve for any little event, maybe a holiday, or just a get-together. It is a huge hit. I tried it with some chili- one of the family favorites! Thanks!
SO happy that you enjoy it Vicki, this is always a huge hit in our house too! 🙂