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!
Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe 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.
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
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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.
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
The absolute BEST !!!! Always asked for the recipe when I make this.
I’m so happy to hear that Darlene, thanks for the great review!💖
I make this for BBQ pot lucks all the time. Fantastic! My kids ask for it at Thanksgiving. My only addition is 1/2 tsp creole seasoning.
I’m so happy to hear that Gina! Thanks so much for the great comments and for taking the time to leave a review!💖
This is definitely a family favorite. It gets requested often. Making a double batch for family reunion. So easy, sooo yummy.
I’m so happy that you enjoy it Connie!! People often ask about doubling this recipe so if you would be open to sharing your method for doubling it, it would be so helpful for others! Thank you so much for the review! -Stephanie
This recipe is fantastic!!!!! It’s great tasting and is great because it’s ingredients are stuff you probably have on hand!!!!
I’m so happy you liked the Corn Casserole Amanda! I agree, it’s nice to just be able to use what you have on hand😃. Thanks so much for the great review!💖
Made this many times and making it to for a Hawaiian barbecue party tomorrow. It won’t disappoint! Love this with any dinner especially barbecued food!
I’m so happy you’re enjoying it Fay! A Hawaiian BBQ sounds so much fun, enjoy! Thanks so much for the great review💖
I am making this for Homecoming at church tomorrow. I make it a lot and it never fails. Great recipe. Thanks!
That’s so great to hear Ethel, I think it’ll be a huge hit! Thanks so much for taking the time to leave a comment!❤️
I made the basic recipe but added some minced onion and a cup of sharp cheese to the mix and then a cup of sharp cheese on top at the end as directed. Baked in cast iron skillet and it was quite good.
Thanks Paula!
I’m so happy you liked it Bill! Thanks for taking the time to leave a comment!😃
It’s so good. I want to make it every week.
I’m so happy to hear that Elissa! And it’s so easy, I think you should make it every week! Thanks for taking the time to leave a review!! -Stephanie
This is the hallmark of all corn Casserole recipes! Love it w a meal or a sm bowl full by itself. I leave out the cheese & occasionally add a drained can of Diced green Chile’s. Yum!
I’m so happy that you love this recipe Nancy! We love it so much too, thank you for taking the time to leave a review!
I’ve made this in the past but it had been long enough I had to look up the recipe ingredients. I’m a big fan of Paula Dean’s cooking. Unfortunately we ate 1/2 of it before I realized I forgot to take a picture of the casserole. It was delicious.
Sounds like it was a big hit Mary, nice work! Thanks for taking the time to comment and leave a review!💜