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    Home » Recipes » Casseroles » Paula Deen Corn Casserole

    Published: Dec 9, 2022 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

    Paula Deen Corn Casserole

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    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole
    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole
    spoon holding up a serving of corn casserole with white casserole dish in the background
    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole

    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. 

    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Recipe Variations
    • Step-by-Step Instructions
    • Expert Tips
    • FAQs
    • Get the Stuff I Use
    • More Delicious Holiday Side Dishes
    • Let's Stay in Touch
    • Paula Deen Corn Casserole
    • Storage
    • Reheating
    • Make Ahead

    Have you tried Paula Deen's Corn Casserole recipe?

    It's super soft and fluffy, filled with sweet cornbread and creamy corn, and topped with ooey gooey melted cheese. 

    If you're a fan of cornbread, you are going to love it!

    And the recipe couldn't be any easier:

    1. Stir together 2 cans of corn, cornbread mix, sour cream, and melted butter.
    2. Bake until golden brown.
    3. Top with cheddar cheese, and bake until melted.

    Seriously, that's it.

    Even without eggs and without cream cheese, Paula Deen's corn casserole is fluffy and decadent.

    You really must try it.

    Serve it alongside Paula Deen's Southern Green Bean Casserole and Sweet Potato Casserole and you have all the sides you need for your holiday table.

    spoon holding up a serving of corn casserole with white casserole dish in the background

    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.

    Sour cream. One cup of full-fat sour cream.

    Jiffy corn muffin mix.

    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

    1. Preheat the oven to 350. Grease an 8x8, 9x9, or similar sized casserole dish with nonstick cooking spray.

    2. 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.

    Paula Deen Corn Casserole mixture in clear mixing bowl

    3. Pour the mixture into the prepared dish. Bake for 45 minutes or until golden brown.

    baked Paula Deen Corn Casserole in white casserole dish

    4. 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!

    Paula Deen Corn Casserole with shredded cheese on top

    5. Bake for 5-10 more minutes or until the cheese is melted.

    Let stand for 5-10 minutes before serving.

    Store leftovers covered in plastic wrap or in an airtight container in the refrigerator for3-4 days.

    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole

    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

    Do you put an egg in corn casserole?

    Some recipes call for eggs to make it light and airy, but Paula Deen's corn casserole without eggs is plenty soft and fluffy.

    What is another name for corn casserole?

    Corn casserole is one of those classic recipes that goes by many names. Like spoon bread, corn pudding, or creamed corn casserole.

    What else can I make with Jiffy cornbread mix?

    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!

    Get the Stuff I Use

    I got this set of clear mixing bowls as a wedding gift many years ago and I use all three sizes all the time.

    I love this spatula and spoonula set. The spatula is sturdy and holds up to stiff doughs and the spoonula is soft and flexible enough to scoop all kinds of stuff out of cans and measuring cups. The mini "jar spatula" is a bonus I missed out on. But it looks super handy!

    More Delicious Holiday Side Dishes

    • Roasted Brussels Sprouts and Sweet Potatoes
    • Paula Deen Sweet Potato Casserole
    • Paula Deen's Southern Green Bean Casserole
    • 25 Best Side Dishes for Ham (2022)

    Let's Stay in Touch

    Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!

    Paula Deen Corn Casserole in a white casserole dish next to a plate of one serving of corn casserole

    Paula Deen Corn Casserole

    Cara Lanz
    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. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 10
    Calories 371 kcal

    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.

    Notes

    Storage

    Store leftovers 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.

    Reheating

    Microwave. Reheat covered in a microwave in 1-minute intervals until warmed through.
    Oven. 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.

    Make Ahead

    Unbaked

    Prepare the corn casserole mixture and place it in the 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 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 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.

    Nutrition

    Calories: 371kcalCarbohydrates: 36gProtein: 9gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 55mgSodium: 514mgPotassium: 226mgFiber: 3gSugar: 9gVitamin A: 767IUVitamin C: 4mgCalcium: 162mgIron: 1mg
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    Hi, I'm Cara!

    I love dreaming up easier, and sometimes healthier twists on dishes from the heartland.

    This is where I share my recipes, tips, and inspiration for a happy home.

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