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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Is it better using a crockpot or in the oven? I’m making this today and want to get the best results. Thanks!
I personally enjoy the oven method but so many people love the crock pot version, they’re both great!
If you double the recipe do you add 2 stix of butter? Sounds like alot to me but never made this before
You can use less butter, even if making one batch some people opt to use half the amount of butter listed. However it does work if you double every ingredient. ❤️
Does it have to be Jiffy? Can I use regular cornbread mix?
Regular cornbread mix should work as well!
Hi! Do you know how the baking temperature/time should change for high altitude?
Hi Sydney, unfortunately I do not, it’ll likely need a little more baking time but I’m not sure how much as I’m not at a high altitude. There are many online resources that have information regarding how to make adjustments when cooking and baking at high altitudes. ❤️
If you double recipe in crockpot how long should it cook for?
Hi Danette! Many people successfully double this recipe in the crock pot. I have not, but another reader indicates: “3.5 hours on high to solidify in the middle and then I added the cheese to melt for like 10 more minutes.”
Has anyone doubled this recipe in a crockpot or instant pot?
Hi Jillian, yes, people often double this recipe in the crock pot.
Should I double the cook time?
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.
I served this dish at a dinner party, immediately creating a group of corn casserole addicts. Now, if I’m invited out for dinner or ask friends to my house, I hear the words “uh, could you make sone of your corn casserole?”
Honestly, this recipe couldn’t be faster or easier. Even a normally unskilled cook could pull this one off and get rave reviews.
That is an AMAZING compliment from your friends! And a convenient one since this one comes together so easily! I’m so happy to hear that you love it! Thank you Debra!
If i double it in a crock pot what do you think the best times for high and low would be? I don’t cook often and don’t wanna ruin the 1 thing i’m doing for thanksgiving.
Hi Haeli, I have not double this in the crock pot, but another reader indicates: “3.5 hours on high to solidify in the middle and then I added the cheese to melt for like 10 more minutes.”
Can these be made as cupcakes?
Hi Amanda, I haven’t tested making these as cupcakes.
I have made this many times. My son’s girlfriend loved it so much she asked me to make it for her. I told her the recipe was so easy and gave the recipe to her. I don’t think she ever tried making it. Instead of using canned corn, I used sweet corn. That did make it one step better 🤗🤗🤗😀
I’m so happy that it’s been such a bit hit for you Laura!! I agree, it’s been one of my favorites for years! ❤️❤️❤️
This is my go to every Thanksgiving. I just need to know, I want to double it this year, and have read to double the ingredients, but do I cook in a bit bigger of a 9×13 pan? Just want to make sure, best casserole out there!!
Hi Valerie! 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.
Thank you for getting back to me so quick!
You’re so welcome! Happy Thanksgiving!
Has anyone doubled the recipe? If so how much longer cook time?!?
Hi Colbie! Yes, people often do double the recipe. 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.
Do you recommend salted or unsalted butter? Thanks!
I use salted butter. ☺️