Dinner Ideas with Cornbread: Paula Deen Corn Casserole

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

5 from 1 vote

Dinner Ideas with Cornbread: Paula Deen Corn Casserole

Paula Deen Corn Casserole recipe is a classic comfort food side dish. It’s soft and fluffy, sweet and decadent, crazy easy to make, and only 6 ingredients.

Prep Time10

Cook Time45

Course: Side Dish

Cuisine: American

Servings:

Calories: 371kcal

Author: Cara Lanz

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.

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