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.
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:
- Stir together 2 cans of corn, cornbread mix, sour cream, and melted butter.
- Bake until golden brown.
- 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.
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
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.
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.
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.
3. Pour the mixture into the prepared dish. Bake for 45 minutes or until golden brown.
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!
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.
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.
Some recipes call for eggs to make it light and airy, but Paula Deen's corn casserole without eggs is plenty soft and fluffy.
Corn casserole is one of those classic recipes that goes by many names. Like spoon bread, corn pudding, or creamed corn casserole.
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
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Paula Deen Corn Casserole
- 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
- 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.