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
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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
All your recipes ROCK!!!
Love you!!! ❤️
I love this so much. I want to double it so how long does go in the oven for if I do that
So glad you love it! If you use two 9×13 baking dishes then the cooking time will be the same. ☺️
I like to layer canned chiles in the batter
That sounds delicious Donna, I will definitely be trying that sometime!
How many cans of corn do I need to fill up 9×13? Do I get 2 ingredients of each?
Hi Jan, yes, you can double each ingredient!
Can you freeze it ahead? Cooked or uncooked?
Hi Ruth, due to the dairy content I don’t recommend freezing.
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!
I recently learned that 8 oz of softened cream cheese works well! Some people prefer it that way!
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. 😃”
AMAZING PAULA AS ALWAYS. ONLY THE BEST COMES FROM YOU HONEY GIRL. XOXO
She’s definitely one of my favorites!
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!❤️
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.
Great to hear everyone loved it even without the cheese! We made this for Thanksgiving too, it’s definitely a keep over here as well!😃