Paula Deen’s Corn Casserole Recipe

Introduction

This classic Paula Deen’s Corn Casserole is a comforting Southern side dish that’s creamy, cheesy, and full of sweet corn flavor. Perfect for holidays or any family meal, it’s easy to prepare and irresistibly delicious.

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

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter until well combined.
3. Step 3: Pour the mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet.
4. Step 4: Bake uncovered for 45 minutes.
5. Step 5: Remove from the oven and sprinkle the shredded cheddar cheese evenly over the top.
6. Step 6: Return to the oven and bake for an additional 10 to 15 minutes, until the cheese is melted and the top begins to brown.
7. Step 7: Let the casserole stand for 5 minutes before serving to set.

Alternatively, to prepare in a Crock Pot:

1. Step 8: Combine all ingredients except the cheddar cheese in a large bowl, ensuring the whole kernel corn is drained.
2. Step 9: Transfer the mixture to a lightly greased Crock Pot.
3. Step 10: Cook on high for 2–3 hours or on low for 4 hours.
4. Step 11: Add the shredded cheddar cheese during the last 20 minutes of cooking.
5. Step 12: Check that the center is firm and set before serving.

Tips & Variations

• Use freshly grated cheddar for a better melt and richer flavor.
• For a spicy kick, add a small diced jalapeño or a pinch of cayenne pepper.
• Swap sour cream with Greek yogurt for a lighter version.
• Try topping with crispy bacon bits or green onions for extra texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals stirring in between to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture ahead and refrigerate it covered for up to 24 hours before baking. Add the cheese topping just before baking for the best result.

Can I freeze Paula Deen’s Corn Casserole?

Yes, freeze the casserole without the cheese topping in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking and add the cheese during the last part of cooking.

Paula Deen’s Corn Casserole Recipe

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★★★★★

4.6 from 139 reviews

• Author: Hugo
• Total Time: 1 hour 5 minutes (oven) or up to 3 hours (Crock Pot)
• Yield: 8 servings 1x

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Description

Paula Deen’s Corn Casserole is a creamy, cheesy southern classic that combines creamed corn, whole kernel corn, and a Jiffy corn muffin mix to create a moist and comforting side dish. Baked to golden perfection and topped with melted cheddar cheese, this casserole is perfect for holiday dinners, potlucks, or any time you crave a delicious, homestyle corn dish.

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Ingredients

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Primary 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 (1/2 cup)
• 1 cup cheddar cheese, shredded

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Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it is ready when the casserole mixture is prepared.
2. Combine Ingredients: In a large bowl, mix together the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter until well combined. Make sure the whole kernel corn is fully drained to prevent excess liquid.
3. Prepare Baking Dish: Grease a 9 x 13-inch casserole dish or a 10-inch cast iron skillet with butter or nonstick spray to prevent sticking.
4. Pour Mixture: Pour the combined corn mixture evenly into the prepared baking dish, spreading it out for even cooking.
5. Bake Uncovered: Bake the casserole uncovered in the preheated oven for 45 minutes, allowing the corn and batter to set and the edges to start browning.
6. Add Cheese Topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
7. Finish Baking: Return the casserole to the oven and bake for an additional 10 to 15 minutes until the cheese melts and begins to brown slightly, creating a delicious golden crust.
8. Rest Before Serving: Let the casserole stand for 5 minutes after removing from the oven to set further and cool slightly for easier serving.
9. Optional Crock Pot Method: Combine the mixture as above but place it in a greased Crock Pot. Cook on high for 2-3 hours or on low for 4 hours. Add shredded cheddar during the last 20 minutes of cooking. Confirm the center is firm before serving.

Notes

• Be sure to drain the whole kernel corn well to avoid watery casserole.
• Using a cast iron skillet adds a nice crust and rustic presentation but a casserole dish works just as well.
• The casserole can be made ahead and reheated; add extra cheese when reheating for freshness.
• For a spicier twist, add diced jalapeños or a dash of cayenne pepper to the mixture.
• This recipe is gluten-containing due to the Jiffy corn muffin mix; substitute with gluten-free corn mix for dietary needs.
• The Crock Pot method is a great hands-off alternative, but baking produces a more traditional crispy top.

• Prep Time: 10 minutes
• Cook Time: 55 minutes (baking) or 2-3 hours (slow cooking)
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Keywords: corn casserole, Paula Deen recipe, southern casserole, Jiffy corn casserole, cheesy corn bake, holiday side dish