This Paula Deen Corn Casserole recipe is a classic side dish for Thanksgiving and Christmas. It’s soft and fluffy, sweet and decadent, crazy easy to make, and only 6 ingredients.
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Have you tried Paula Deen's Corn Casserole recipe? Or maybe you call it spoon bread or corn pudding. Whatever you call it, it's super soft and fluffy, filled with sweet cornbread and creamy corn, and topped with ooey gooey melted cheese.
And the recipe couldn't be any easier. It's just six ingredients: A couple cans of corn, Jiffy cornbread mix, sour cream, melted butter, and cheddar cheese. No eggs. No cream cheese.
Paula Deen's corn casserole is fluffy and decadent, and I think you really must try it. If you're a fan of cornbread, you are going to love it!
I make this for our Easter and Thanksgiving holiday table along with Southern Green Bean Casserole and Sweet Potato Casserole, and everyone devours it!
Why You'll Love This Recipe
- Classic holiday side dish everyone will love
- Easy corn casserole recipe with 6 ingredients
- Versatile side dish for all your holiday celebrations
Ingredients
There are only 6 simple ingredients in Paula Deen's homemade casserole. No cream cheese and no eggs.
Corn. Use one 15.25 oz. can of whole kernel corn, drained. You can also use thawed frozen corn or fresh corn.
Cream-style corn. One 14.75 oz. can of cream style corn, do not drain.
Sour cream. Use full-fat sour cream for richest flavor and texture.
Box of Jiffy corn muffin mix. Ignore the directions on the box.
Melted butter. Be sure to use a whole stick of butter, which is ½ cup.
Cheddar cheese. Use sharp, extra sharp, or whatever kind of cheddar cheese you love. For the softest, gooey-est melted cheese, I recommend shredding your own cheese instead of using pre-shredded.
Recipe Variations
Add Ins. Stir green onions, green chilies, red or green bell pepper, jalapenos, or bacon into the batter.
Spices. Add a kick of cayenne pepper, red pepper flakes, cumin, garlic powder, or paprika for a more savory corn casserole.
Sugar. Like your corn bread sweet? Add a little bit of white sugar.
Step-by-Step Instructions
Step 1: In a large bowl, stir together the drained corn, creamed corn, Jiffy mix, and sour cream. Add the melted butter and stir until just combined.
Step 2: Pour the mixture into an 8x8, 9x9, or similar-sized casserole dish sprayed with nonstick cooking spray. Bake at 350 for 45 minutes or until golden brown.
Step 3: Top with cheddar cheese. Paula Deen’s recipe says to add a "generous amount of cheddar cheese." Yes, ma'am! 1 ½ cups it is!
Step 4: Bake for 5-10 more minutes or until the cheese is melted. Let stand for 5-10 minutes before serving.
Make Ahead Instructions
Unbaked
Prepare the corn casserole mixture and place it in the prepared baking dish. Do not add the cheese. Store covered in the refrigerator for up to one day.
Before baking, let it sit at room temperature for 30 minutes. Bake as directed until set and golden brown-- it may need a few extra minutes of baking time. Add the cheese and bake for 5-10 more minutes until the cheese is melted.
Baked
Refrigerator. Prepare and bake as directed, except for the cheese. Let it cool completely. Cover in plastic wrap and refrigerate for up to 2 days.
When ready to reheat, let it sit at room temperature for 30 minutes. Cover in foil and warm it in a 350-degree oven until warmed through to 165 degrees, 20-25 minutes. Remove the foil, add the cheese, and bake for 5-10 more minutes until melted.
Freezer. Prepare and bake the casserole as directed, except for the cheese. Let it cool completely, and cover it in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator.
When ready to reheat, let it sit at room temperature for 30 minutes. Cover it in foil and warm it in a 350 degree oven until warmed through to 165 degrees, 20-25 minutes. Remove the foil, add the cheese, and bake for 5-10 more minutes until the cheese has melted.
Expert Tips
- Be sure to drain the can of corn before adding it to the mixture.
- For the best melty cheese topping, shred a block of cheddar cheese instead of using pre-shredded cheese.
- Use a full stick of butter -- or ½ cup.
FAQs
Store leftover Jiffy corn casserole covered in plastic wrap or in an airtight container in the refrigerator for 3-4 days. Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Reheat covered in a microwave in 1-minute intervals until warmed through. Or cover with foil and warm in a 350-degree oven until warmed through. It may take up to 20-25 minutes for a whole casserole.
Not this one. Some recipes call for eggs to make it light and airy, but Paula Deen's corn casserole without eggs is plenty soft and fluffy.
A package of Jiffy corn muffin mix in your pantry can be used in so many ways! I love it in my Blueberry Cornbread Streusel Bar recipe and Cornbread Salad recipe. Here are more Jiffy corn mix recipe ideas!
More Easy Side Dish Recipes
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📖 Recipe
Paula Deen Corn Casserole
Ingredients
- 1 15.25 oz. can corn, drained
- 1 14.75 oz. can creamed corn
- 1 cup sour cream
- 1 stick melted butter ½ cup
- 1 box Jiffy corn muffin mix
- 1 ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 and spray an 8x8, 9x9, or similar sized baking dish with nonstick cooking spray.
- Combine the drained can of corn, can of creamed corn, Jiffy mix, and sour cream in a large mixing bowl. Add the melted butter and stir until combined.
- Pour the corn mixture into the prepared pan. Bake for 45 minutes or until set and golden brown.
- Add the shredded cheddar cheese to the top and bake for 5 more minutes or until the cheese is melted.
- Let stand for 5-10 minutes before serving.
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