Paula Deen's Easy Corn Casserole
This Paula Deen Corn Casserole recipe is soft and fluffy, sweet and decadent, and crazy easy to make with only 6 ingredients. Plus, you can easily double it for a crowd, make it ahead, or freeze it.
Serve with your holiday ham or turkey dinner or a cozy Sunday family dinner with Oven Roasted Bone-In Turkey Breast, Lipton Onion Roasted Potatoes, and Steamed Green Beans.
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- 🎥Video
- ✅Paula Deen Corn Casserole: At a Glance
- 🌽Paula Deen Corn Casserole Ingredients
- 🌶️Recipe Variations
- 🥣How to Make Paula Deen Corn Casserole
- 🗓️Make-Ahead Instructions
- 💡Expert Tips
- ♨️Storage & Reheating
- ❓Paula Deen Cornbread Casserole FAQs
- 🍽️What to Serve with Corn Casserole
- 💌Let's Stay in Touch
- 📖 Recipe
- Make Ahead
🎥Video
✅Paula Deen Corn Casserole: At a Glance
- 6️⃣ 6 simple ingredients. Corn, creamed corn, sour cream, butter, corn muffin mix, and cheddar cheese
- 🥣 No chopping, no prep. Just stir and bake.
- 🧊 Make it ahead. Assemble a day ahead and bake later, or bake and freeze
- 🍽️ Easy to double. Perfect for a bigger holiday crowd
- ☁️ Seriously soft, fluffy, and gooey. Decadent side dish for Thanksgiving, Christmas, or Easter.
Paula Deen's Corn Casserole recipe is one of my must-make side dishes for the holidays. Maybe you know it as spoon bread or corn pudding. I love how seriously soft and fluffy this casserole is, with sweet cornbread, creamy corn, and gooey melted cheese on top.
And when I'm making a whole bunch of dishes for a big holiday meal, it's nice to have a side dish that's this easy to make. I just stir everything together and bake it. I can even assemble it ahead and bake it the next day, or bake it a few weeks ahead and freeze it. One less thing to worry about on the big day!
If you love corn casserole, you have to try my Cream Cheese Corn Casserole with bacon and crispy Frito topping!
🌽Paula Deen Corn Casserole 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.
🥣How to Make Paula Deen Corn Casserole
Step 1: In a large bowl, stir together both cans of corn, the package of corn muffin mix, and sour cream. Add the melted butter and stir until just combined.
Step 2: Pour the mixture into a greased casserole dish. An 8x8, 9x9, or similar-sized casserole dish works perfectly. 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 casserole without the cheese and refrigerate, covered, for up to 1 day. Let it sit at room temperature for 30 minutes, then bake as directed, adding a few extra minutes if needed. Top with cheese and bake for 5-10 minutes more, until melted.
Baked
- Refrigerator. Bake the casserole without the cheese and let it cool completely. Cover and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes, then cover with foil and reheat at 350°F for 20-25 minutes, or until heated to 165°F. Add the cheese and bake uncovered for 5-10 minutes, until melted.
- Freezer. Bake without the cheese and let it cool completely. Wrap in two layers of plastic wrap and one layer of foil and freeze for up to 3 months. Thaw in the refrigerator, then let it sit at room temperature for 30 minutes. Reheat covered at 350°F for 20-25 minutes, or until heated to 165°F. Add the cheese and bake uncovered for 5-10 minutes, until 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.
- Make it ahead and bake it the next day. Or bake and freeze it for up to 3 months.
♨️Storage & Reheating
- 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.
❓Paula Deen Cornbread Casserole FAQs
Paula Deen's classic corn casserole comes together with just six ingredients: whole kernel corn, cream-style corn, a box of corn muffin mix (like Jiffy), sour cream, melted butter, and shredded cheddar cheese. Just mix, pour into a baking dish, bake until golden, add cheese, and bake until melted.
They're pretty similar, as both are baked, creamy corn dishes made with cream-style corn. Corn casserole typically uses a boxed corn muffin mix for a slightly more bread-like texture, while corn pudding is usually eggier and custard-like. This recipe is more like a classic corn casserole-it's soft, moist, and slightly dense rather than custardy.
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!
🍽️What to Serve with Corn Casserole
Make Paula Deen's Corn Casserole a part of your holiday dinner table for Easter, Thanksgiving, or Christmas.
Holiday Ham Dinner. Roaster Oven Ham, Garlic Mashed Potatoes, Paula Deen Southern Green Bean Casserole, Maple Glazed Carrots, and Pumpkin Pie with Graham Cracker Crust.
Thanksgiving Turkey Dinner. Roaster Oven Turkey, Wild Rice Stuffing, Paula Deen Sweet Potato Casserole, and Roasted Brussels Sprouts and Sweet Potatoes, and Apple Pie with Graham Cracker Crust.
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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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