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+ servings
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5 from 30 votes

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!

Ingredients

  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn, drained
  • 8 oz. Jiffy corn muffin mix
  • 8 oz. sour cream
  • ½ 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 first.
  • Pour into a greased 9 x 13 casserole dish.
  • Top with grated cheddar. Cover and and bake for 50 minutes. 
  • Uncover and 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.
  • Top with shredded cheddar. Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is firm and set prior to serving.

Video

Notes

Make-Ahead Method:
  • Don't add the grated cheese until you're ready to serve it.
  • Combine all other ingredients and place in casserole dish.
  • Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.
When ready to serve:
  • Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up. 
  • Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted. 
  • Serve and enjoy!

Crock Pot Method:

  • Assemble in the Crock Pot as you would a casserole dish
  • Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is set prior to serving.

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