Paula Deen’s Corn Casserole

Paula Deen’s corn casserole is a savory, comforting side dish that’s both delicious and incredibly easy to prepare.

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With a combination of Jiffy corn muffin mix, sweet corn, and cheddar cheese, this casserole is packed with flavor. Whether baked in the oven or prepared in a Crock Pot, it’s a crowd-pleaser perfect for holiday gatherings or family dinners.

This corn casserole requires just six simple ingredients and can be made in less than an hour. The creamy texture and golden top make it a comforting complement to any main course.

Key Ingredients for Paula Deen’s Corn Casserole

Jiffy Corn Muffin Mix – The foundation

This quick, boxed mix gives the casserole its soft, cornbread-like texture. There’s no need to prepare the mix beforehand; it blends seamlessly into the other ingredients, adding a slightly sweet flavor.

Creamed Corn – Rich and creamy

The creamed corn adds moisture and richness, making the casserole extra soft and creamy. Its natural sweetness enhances the flavor of the dish.

Whole Kernel Corn – Texture booster

Drained whole kernel corn adds bursts of sweetness and texture throughout the casserole, complementing the creaminess of the other ingredients.

Sour Cream – For tang and moisture

Sour cream adds a tangy flavor while keeping the casserole moist. It balances the sweetness from the corn and the muffin mix beautifully.

Cheddar Cheese – Melty, cheesy topping

Cheddar cheese is sprinkled on top at the end of baking, creating a delicious, melty layer. The sharpness of the cheese contrasts perfectly with the sweetness of the corn.

Butter – A touch of richness

Melted butter gives the casserole a luxurious richness and helps bind all the ingredients together.

Simple Steps to Make Corn Casserole

Easy Oven-Baked Corn Casserole

Preheat your oven to 350°F (175°C). Combine creamed corn, drained whole kernel corn, sour cream, melted butter, and Jiffy corn muffin mix in a large bowl. Stir well, then transfer the mixture into a greased baking dish or cast iron skillet. Bake uncovered for 45 minutes.

After 45 minutes, sprinkle shredded cheddar cheese over the top, then bake for an additional 10-15 minutes, until the cheese melts and turns golden. Let the casserole rest for 5 minutes before serving to allow the flavors to settle.

Crock Pot Method for Extra Ease

For a set-it-and-forget-it approach, mix all the ingredients (minus the cheese) in a large bowl. Pour the mixture into a greased Crock Pot and cook on high for 2-3 hours or low for 4 hours. In the final 20 minutes, sprinkle cheddar cheese over the top, ensuring the center is set before serving.

Tips for Perfect Corn Casserole

For a fluffier texture, try using half the amount of sour cream, or swap it out for Greek yogurt. If you prefer a spicier version, mix in diced jalapeños or a pinch of cayenne pepper for a kick of heat. To avoid overcooking, make sure the center of the casserole is just set before removing it from the oven or Crock Pot.

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How to Store Leftovers

Store any leftover corn casserole in an airtight container in the refrigerator for up to 3 days. When reheating, place it in the oven at 325°F (163°C) for about 10-15 minutes, or until warmed through. You can also microwave individual portions, but the oven will help maintain the crispy texture on top. For longer storage, freeze the casserole for up to 2 months. When reheating frozen casserole, thaw it in the fridge overnight and bake it at 350°F (175°C) for about 20 minutes.