The Cozy Cook

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!

Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe 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.

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.

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.

**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:

  • Combine all ingredients except for the cheese and place in casserole dish.
  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate.

When ready to serve:

  • 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

 

A plate full of corn casserole with a fork.

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Paula Deen's Corn Casserole

5 from 60 votes
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

  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn, drained
  • 8 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.

Video

Notes

Make-Ahead Method:
  • Combine all ingredients except for the cheese and place in casserole dish. 
  • Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
When ready to serve:
  • 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

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

Recipe Source: PaulaDeen

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234 comments on “Paula Deen’s Corn Casserole”

  1. All your recipes ROCK!!! 
    Love you!!! ❤️

  2. I love this so much. I want to double it so how long does go in the oven for if I do that

  3. I like to layer canned chiles in the batter

  4. How many cans of corn do I need to fill up 9×13? Do I get 2 ingredients of each?

  5. Can you freeze it ahead? Cooked or uncooked?

  6. Hi! This looks wonderful. Is there a way I can omit the sour cream? I don’t have it on hand right now. Should I use something else, or is it ok to completely remove it? Thanks!

  7. Does the crock pot version come out just as good? This would save time and space cause I must use the oven for other dishes. Also, can this recipe be doubled?

    • Hi Trudy! I usually make this in the oven but I have readers who love it in the Crock Pot. I have a reader that provided the following information for doubling it in the Crock Pot: “ 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. 😃”

  8. AMAZING PAULA AS ALWAYS. ONLY THE BEST COMES FROM YOU HONEY GIRL. XOXO

  9. It was sooooo good.  This will be made for years to come!,,

    • That’s great to hear karen!!!😃 We had this over Thanksgiving and it was a big hit. My husband isn’t a big corn casserole fan but he loved this one. Thanks so much for the review!❤️

  10. I first tasted this at her restaurant and looked it up online. We had it for Thanksgiving and everyone loved it even though I forgot the cheese. I’ll be making it again soon. It definitely is a keeper.

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