Paula Deen Corn Casserole

5 from 1 vote

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.

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.

Video

Notes

Make Ahead

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.

Nutrition