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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Would I need to double or triple this recipe to feed 21 people? What size baking dish if I double or triple?
Hi Kathy! This recipe makes 6 servings, so you would want to triple it, however I don’t have instructions available for tripling it as I haven’t tested it that way. If doubling, the recommendation would be as follows: “Double 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.” –Note that you can always make a double batch in a 9 x 13-inch casserole dish as I’ve outlined here, and make a single batch according the the recipe as written, you can use a 10-inch cast iron skillet or a 10-inch baking dish for the single batch.
Is this a dish that you can prep a day ahead or it’s best the day of? Thanks love that recipe!
Hey Vern! You can make this today and cover/reheat it at 350 for about 15-20 minutes tomorrow!
Hello,
I plan to make this tomorrow and I’m wondering if I double the recipe do I also double the butter?
Thanks!
Hey Casey! I would double everything, but it will work if you use a little less butter too!
Thank you so much for your prompt rely!! Much appreciated!
Happy to help Casey! Happy Thanksgiving!!! 🙂
Is it possible to double this recipeL it a higher cornbread casserole
Hi Holly, yes! 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’ve made this a few times and it’s delicious. I’m considering mixing the cheese inside the batter this time though so it’s combined instead of sitting on top. What do you think?
Hi Ray! I’m so glad that you love it! Combining the cheese into the casserole itself instead of on top is always a great way to go!
Do I need to grease the cast iron skillet if I’m using that?
There is enough butter in the recipe where you shouldn’t need to, I never do! 🙂
Hi. I’m having 10 to 12 people over for Thanksgiving. Can you double this corn casserole?
Hi Kim! 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.
No eggs needed for this recipe??
No eggs needed but you can add up to two if you’d like!
I’ve made this the last second several yesrs. But minus the chesse..Just 5 ingredients. The first year everyone loved it so much I had to double the recipe from now on.so delicious.
I’m so happy it’s been such a success Patricia! It’s one of my go to Thanksgiving sides too. Thanks so much for taking the time to leave a review!💖
Could I double this recipe and still use a 9 x 13 pan without an explosion?
Hi Jodie! 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’m looking to bake this for the first time tomorrow for a Thanksgiving celebration! I was wondering if I could use honey jiffy corn mix instead of regular for a sweeter taste (+ no cheese on top)? It sounds good in my head but thought I’d see if it would work.
Hey Emily! The honey variety and no cheese would be absolutely fine! Enjoy! ❤️