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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Very new to corn casserole…
I see other recipes add eggs, just wondering what the purpose of that is?
And you can add sugar or green onion & jalapeños? Is it supposed to be sweet?
Obviously wouldn’t add both, right?
TIA!
Way overthinking here! 😋
Hi Lindsey! Adding an egg helps bind the casserole together, firm it up a bit more while also adding moisture. This recipe has a hint of sweetness from the jiffy mix, but it’s not overly sweet. People often add jalapenos and garnish with green onions. I would agree that if you add sugar, you may not want to add jalapenos/green onions! 🙂 This is a very flexible recipe, you got this!
Thank you so much for some clarification!
Thanksgiving eve panic here! 😋
So even with the sweetness in the jiffy, onions & jalapeños are still going to compliment this recipe?
And you suggest not using an egg?
So sorry! But really appreciate the help!
Hey!! you can definitely use onions/jalapenos- I just wouldn’t add additional sugar. People love the jalapenos and green onions in this recipe! I haven’t personally used an egg in this recipe to know if it makes a vast difference, (I don’t think it does), but it also really doesn’t hurt! HAPPY THANKSGIVING!!! 🙂
You have saved the day!!
Thanks again & have a happy thanksgiving!! ❤️
Happy to help!! You too Lindsey!!!
LOVE this recipe year after year! I plan on doubling the recipe and cooking in the crock pot. Will this work? Thank you!
I’m so happy that you love it! You can double it in the crock pot, the cooking time will be about the same! 🙂
I mixed the cheese in before baking…. will it be ok? Just extra cheesey??
That’ll be totally fine!
I was going to double it too. Will you do 2 full sticks of butter?
I just made it with a stick and a half and it turned out great.
Nice work Randy! Thanks for the great review!🩷
Your recipe says bake uncovered for 45 minutes, but the video shows you covering it with foil before baking. Which way is right?
Hi Pamela! I have done both ways with equal success. Paula’s method is as described in the recipe card. An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes.
Tbh this is the best corn casserole dish/side dish for holidays. I’ve made this recipe for over 10 times and people love it! If you are looking for an easy and delicious side dish this holiday, look no further.
I am so happy to hear that! I am so happy to hear that you love the recipe as much as we do, thank you so much for the review! 🙂 -Stephanie
I would like to make this for Thanksgiving. I would like to double the recipe so it serves 12. Could I double and still put everything in 9×13 pan? Would you change the cooking time at all? I would also be baking this ahead of time and need to reheat it in the oven. Do you think doubling I should add more time to reheat in the oven? Thank you for any help! I so appreciate it and I’m excited to try this recipe!
Hi Tara, you can double this in a 9 x 13-inch casserole 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.
If I bake the day before do you think it could be reheated in a crockpot? If so, any tips? Thanks!
Hi Anne! I haven’t reheated this in a crock pot before but I would imagine the warm setting would be the way to go until just heated through. ❤️ I don’t have a timeframe to offer as I’d need to test it out.
Hello,
first time hosting Thanksgiving and really don’t want to mess this up, but I only have a 2qt (8×8) dish. Would this work if I add some baking time?
I would start with the timeframe indicated on the recipe, then add small increments of time (5 minutes or so) if needed. I don’t think it will be a drastic difference in time. ❤️
The recipe says a 10 inch cast iron or a 9×13 casserole dish, just watched the Paula Dean video and it looked like she used an 8×8 baking dish. If I’m making the recipe as is what size baking dish is recommended?
A ten inch cast iron skillet or a 9 x 13 inch casserole dish. ☺️ They’ll both work.
Could you suggest some flavor bombs for this recipe, like rotel or chopped pickled jalapeño? Or should I steer clear of them?
Hi Susan! I prefer to keep it as-is so that it compliments the other dishes at the holiday table, but here are add-ons that readers have enjoyed: Pickled jalapeños, minced onion and a cup of sharp cheese to the middle, jumbo blueberries, fresh jalapeño, an egg, ham, cooked sausage, bacon, diced green chilies. 😊
So this requires NO eggs, correct?!
Correct 🙂