Get my Cookbooks! 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!
Be sure to try my Green Bean Casserole, Sausage Stuffing, Au Gratin Potatoes, 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. Be sure to try my Chili Cornbread Casserole recipe next, you’d love it!
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
- Beef Chili or Chili Mac
- Roast Chicken, Country Fried Chicken, or Fried Chicken Tenders
- Hamburger Steak, Cube Steak, or Salisbury Steak
- OR, try my Chili Cornbread Casserole (with Jiffy!)
Try These Next
-
- Green Bean Casserole
-
- Au Gratin Potatoes
-
- Sausage Stuffing
-
- Homemade Mashed Potatoes
-
- Buttermilk Biscuits
-
- Baked Mac and Cheese
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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. Be sure to try my Chili Cornbread Casserole recipe next, you'd love it!
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
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Hello, thank you for sharing this recipe, I am looking forward to make it for Thanksgiving this week. Do you know if I can replace the sour cream for greek yogurt or plain yogurt?
Hi Maggie! I’m excited for you to try it as well! 🙂 Yes, you can make that substitution- Greek will have more tang than plain yogurt and probably replicates the sour cream flavor more.
This recipe looks delicious and all of the comments are positive. I always use organic ingredients whenever possible, so the creamed corn and Jiffy Cornbread mix present challenges. Any suggestions?
Hi Mary, I believe you can find homemade recipes for each if you Google it, then you can try to replicate it with your organic ingredients of choice 🙂
Has anyone doubled the recipe and made it in the crockpot? Just wondering if it cooks the same, or if the oven is better for the double recipe.
Many have successful doubled it in the crock pot! 🙂 I just don’t have an exact timeframe for that.
I just made this doubled in the crock pot today and it took about 3.5 hours on high to solidify in the middle and then I added the cheese to melt for like 10 more minutes.
Thank you for sharing Jessica!!
Sooooooooooooo good and soooooooooo easy. I make a double recipe for Thanksgiving and never any leftovers.
I’m so happy it’s a HIT at Thanksgiving Cathie! We love it SO much too!!
Double the receipt for a 9×13 baking dish?
Yes, you can double this in a 9 x 13-inch baking dish, you’ll likely need to bake it a little bit longer!
Looking forward to making this for Thanksgiving at my daughters home. Thanks for your reply.
Such a great choice, enjoy!💖
Have you ever made this recipe with the Jiffy Honey Cornbread mix? I was thinking about trying it, since I couldn’t find the regular Jiffy Cornbread mix at the store.
Hi Marla! I have had other readers with the same issue and they LOVED the honey version. (“10 out of 5 stars” one person said!)-So you are good to go! 🙂
So very good.❤😋🤶
Excellent! I’m so happy to hear that Kathleen!! Thank you!!!
Hi Stephanie, I plan to serve this on Thanksgiving. Do you think if I add canned chopped green chilies that it will be a nice consistency? I would drain the chilies before adding.
Hi Mary! YES, people have commented that they’ve done that before and they’ve loved it!! 🙂
I’ve made this before and it was delicious! I’m thinking of making this for thanksgiving but would need to double the recipe. What temp would you recommend cooking it on and for how long?
Hi Jade! You would keep the baking temperature the same. People successfully double this often. If you plan on doubling it in a 9 x 13 baking dish, I would bake it covered for 60-65 minutes, and uncovered for 15-20 minutes. Ensure it’s set in the center. If the top is browning too fast, cover it loosely with foil at the end. Let it rest 10–15 minutes before serving — it’ll firm up as it cools.
Can I swap cream cheese for the sour cream ?
I haven’t tested it but I would recommend sticking to the recipe as written if at all possible. Cream cheese and sour cream don’t have the same consistency and the casserole might be too dense.