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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Hi there. Can I double this recipe in a 9×13? If so, what would be the recommended cooking time and temp? I get nervous about the center not cooking long enough. Thank you
Hi Tonya! 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 have used the recipe as is for a few years and get nothing but compliments! It is always a favorite. I had a request to spice it up. Any recommendations for what to add to give it a kick?
I’m so happy that it’s been a hit for you Natalie! For a kick, people like to add mild green chilies, sliced jalapeño peppers rings, or pickled jalapeños!
I made this for a Thanksgiving luncheon at church. Needless to say, there was barely a crumb leftover! The flavor was great – moist and delicious. I used the variation of putting the cheese on top for the full bake time.
I baked it in the oven in a 13 x 9 pan. The only thing that would have been a bit better was if the dough rose a bit higher. Next time I am going to add 2 eggs for a thicker casserole slice, or make it in the 10″ cast iron skillet.
I’m so glad that it was a hit at your luncheon Mindi!!
Would cream cheese be an okay substitute for the sour cream?
Hey Alice! While I haven’t used that in this recipe, others have successfully used cream cheese instead of sour cream! 🙂
Could I make it a day ahead of time? I want to get it mixed up tomorrow and bake it on Thanksgiving morning
Hi Cindy! I wouldn’t combine the ingredients together until you’re ready to bake it, when the liquid comes in contact with the leavening agents in the Jiffy mix, it activates them, so you want to bake it right away. You’d be better off baking it ahead of time and reheating it before serving 🙂
Should I do anything special to triple or quadruple the recipe? Thank you.
You would want to increase the cooking time, but I’d need to know the cooking method you’re using and if you’re doubling or quadrupling the recipe in order give you instructions. Previous questions from readers have the answers on this as well 🙂
I am planning to triple the recipe and cook in the oven. Any advice as to alterations to the recipe, cooking temp or cooking time?
Hi Jackie! I have instructions on how to double it, but not on tripling it. (The doubling instructions are to do so in a 9 x 13 baking dish, 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 you use light sour cream instead of regular sour cream? My husband grabbed the wrong one and I am wondering if we should exchange it.
Hi Becky!! I really haven’t tried it with light to know for sure, that runs the risk of curdling but when combined with the other ingredients, it may be okay. I wish I could say for sure.
Thank you for the response. I will more than likely tripling the recipe (for 20 people). I will baking in the oven and preparing the day before to bake on Thanksgiving.
Nice work Jackie, preparation is key! Sounds like you got your hands full. Have the best Thanksgiving!!!💖💖💖
Has anyone tried this without the sour cream? I really want to try this recipe but am too lazy to go to the store to get sour cream. How important is it to the recipe? Thank you!
Hi Andrea, using sour cream of plain Greek yogurt is an important part of the recipe, given that there are so few ingredients, each one definitely matters. (Sorry to say! I know store runs are a huge pain!)
Can I double the ingredients into the crockpot version without any issues?
Hi Kyle, I have not doubled 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.” Enjoy!
I went ahead and made this today for thanksgiving. Do you think it will be fine in the fridge for 4 days?
3-4 days would be the max that I’d recommend for food safety reasons, give the dairy. Given that you made it Sunday for Thursday, that’s a bit too early. ☹️
Hi, can I substitute cornmeal for the Jiffys corn muffin mix as a cleaner alternative?
Hi Francesca! Unfortunately that substitute would not work in this recipe.