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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it is ready when the casserole mixture is prepared.
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.
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.
Pour Mixture: Pour the combined corn mixture evenly into the prepared baking dish, spreading it out for even cooking.
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.
Add Cheese Topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
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.
Rest Before Serving: Let the casserole stand for 5 minutes after removing from the oven to set further and cool slightly for easier serving.
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