I remember the first time I made Paula Deen’s Corn Casserole during a hectic holiday season. It was my reliable go-to, coming together quickly with just a few simple ingredients, and every time it came out perfectly golden and fluffy. This easy, dump-and-go recipe quickly earned a permanent spot on my holiday and potluck table as a delicious crowd-pleaser.
Table of Contents
Why This is the Only Paula Deen’s Corn Casserole Recipe You’ll Ever Need
- Foolproof Guide: This recipe has been tested until it’s perfect, ensuring consistent, crowd-pleasing results.
- Common Questions Answered: From ingredient swaps to texture troubleshooting, you’ll find solutions that save time and stress.
- Tested Variations: Suggestions for customizing your casserole to fit any taste—from spicy to lighter, or extra cheesy.
- Clear Step-by-Step Instructions: Easy to follow with helpful tips for every stage, making cooking approachable for busy adults.
A Closer Look at the 6 Simple Ingredients
- Creamed Corn (14.75 oz.): Adds moisture and sweetness, giving the casserole that creamy, melt-in-your-mouth texture.
- Whole Kernel Sweet Corn (15.25 oz., drained): Provides texture and bursts of natural sweetness; draining prevents excess water, but remember to properly store sweet corn for freshness.
- Jiffy Corn Muffin Mix (8.5 oz.): The dry mix acts as a binder and helps the casserole rise. Important: use the dry mix straight from the box—do not prepare it with eggs or milk.
- Sour Cream (8 oz.): Adds tangy richness and moistness, balancing the sweetness of the corn.
- Butter (1 stick, melted): Contributions depth of flavor and keeps the casserole tender.
- Cheddar Cheese (1 cup, shredded): Melts beautifully on top for a golden crust. Shredding your own cheese is best because pre-shredded versions often have anti-caking agents that affect smooth melting.
For shredding cheese, I recommend a sturdy box grater to get the perfect texture and melt every time.
How to Make Paula Deen’s Corn Casserole (Step-by-Step)
This recipe is all about ease—dump, mix, and bake.
- Lay out all ingredients (mise en place) for a smooth prep.
- Pour the dry Jiffy corn muffin mix into the large bowl with creamed and whole corn, sour cream, and melted butter.
- Mix until you get a smooth, thick batter.
- Pour the batter into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
- Bake until golden brown on top and set in the center.
The result is a comforting casserole perfect for holidays or any cozy dinner.
Recipe Variations and Add-Ins
| Variation Type | Add-in / Substitution | Aisha’s Tip |
|---|---|---|
| Spicy & Smoky | 1 finely diced jalapeño + 4 oz can diced green chiles (drained) | Add 1/2 cup cooked, crumbled bacon for extra smoke. Pepper Jack cheese is a delicious swap! |
| Lightened-Up | Light sour cream or plain Greek yogurt; reduced-fat cheddar | Reduce butter to 6 tablespoons but don’t skip it—essential for flavor and moisture. |
| Extra Savory | 1/4 cup finely chopped yellow onion or scallions | Sauté onions in butter before mixing for a deeper, sweeter flavor. |
Aisha’s Pro Tips for the Perfect Casserole
- Best Baking Dishes: Glass and ceramic are great for even baking, but cast iron skillet edges get crispier and more flavorful.
- Doubling the Recipe: To double, use a 9×13 inch pan and bake for 60-65 minutes, adding 15-20 minutes to the original time.
- Shred Your Own Cheese: Avoid graininess by shredding cheese fresh; it melts smooth and enhances texture.
Make-Ahead, Storing, and Freezing Instructions
- Assemble and Refrigerate: Mix the casserole up to 48 hours before baking and store food safely by keeping it covered in the fridge.
- Bake and Reheat: Bake as usual, cool, and store leftovers covered in the fridge for up to 4 days.
- Freezing: Bake fully, cool completely, then freeze in a covered container up to 3 months. Reheat gently in the oven.
What to Serve with Paula Deen’s Corn Casserole
Perfect alongside these classics for holidays or weeknights:
- Roast turkey for Thanksgiving
- Honey-baked ham at Christmas
- Slow-cooked pot roast dinners
- Spicy chili for a cozy meal
- BBQ chicken dinners for casual gatherings
Crock Pot Method:
- In a large bowl, combine all ingredients except for the cheddar cheese, draining the whole kernel corn first. Add to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Be sure to try my Chili Cornbread Casserole recipe next, you’d love it!
Paula Deen’s Corn Casserole
A classic, creamy corn casserole with Jiffy mix and cheddar—easy, comforting, and perfect as a holiday side. Includes oven and slow cooker methods.
Ingredients
Equipment
Method
Oven Method
- Preheat oven to 350°F. In a large bowl, mix creamed corn, drained whole kernel corn, corn muffin mix, sour cream, and melted butter until combined.
- Lightly grease a 9×13-inch casserole dish or a 10-inch cast-iron skillet and pour in the mixture; smooth the top.
- Bake uncovered for 45 minutes until mostly set around the edges.
- Top with shredded cheddar and bake 10–15 minutes more, until the top is golden and the center is set.
- Let stand 5 minutes before serving to firm up for cleaner scoops.
Slow Cooker Method
- Lightly grease a slow cooker. In a large bowl, combine all ingredients except the cheddar (drain the whole kernel corn), then add to the slow cooker.
- Cook on High for 2–3 hours or on Low for about 4 hours, until mostly set.
- Sprinkle cheddar over the top during the last 20 minutes; cover and cook until melted and set in the center.
- Ensure the center is firm and set before serving.
Notes
For crisp edges, bake in a preheated cast-iron skillet. If browning too quickly, tent loosely with foil. 1 stick butter = 1/2 cup; 8 oz sour cream = about 1 cup; 1 cup shredded cheddar ≈ 4 oz. Add-ins: diced jalapeños or green chiles, chopped scallions, or crumbled bacon. Make-ahead: mix (without cheese), cover and refrigerate up to 24 hours; bake 50–60 minutes, add cheese, and finish baking. For the slow cooker, crack the lid slightly in the last 15 minutes if excess moisture is present.
Troubleshooting & Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt works well as a 1:1 substitute, giving the casserole similar tang and creaminess.
What if I accidentally prepared the Jiffy mix with egg and milk first?
If that happens, omit the sour cream to prevent sogginess. It will have more bread-like texture but can still be baked.
Why is my corn casserole runny or dry?
Runny casserole usually means the whole kernel corn wasn’t drained properly or the bake time was too short. Dry texture often results from overbaking or using a pan that’s too large.
Can I mix the cheese directly into the batter?
You can, but topping with cheese creates a golden, cheesy crust. Mixing cheese in makes the casserole richer and denser. Both ways are delicious!
