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This Paula Deen Corn Casserole brings all the Southern charm you’d expect from the Queen of Comfort Food herself! It’s creamy, buttery, a little sweet, and irresistibly fluffy. Whether you serve it at Sunday supper, a potluck, or your holiday table, this recipe always disappears fast. And, you only need 6 ingredients!
Why this recipe is so delicious: it’s a one-bowl, no-fuss side dish that combines the best of cornbread and creamed corn into one golden, spoonable casserole. The texture lands perfectly between pudding and bread—moist, tender, and rich with melted cheddar on top.
💛 It’s the kind of side dish everyone will devour!
✨ Before You Begin
✨ Use full-fat ingredients. For the best creamy texture, stick with full-fat sour cream and butter.
✨ Thaw your corn muffin mix box ingredients. Just the dry mix—no need to prepare it per box directions.
✨ Don’t overmix. Stir until just combined for a soft, tender casserole.
✨ Cast iron for crispier edges. Swap your baking dish for a 12-inch cast iron skillet if you love a golden, crunchy edge.
✨ Rest before serving. Let the casserole stand 5–10 minutes so it sets slightly and slices beautifully.
Paula Deen Corn Casserole Ingredients
- Can of Corn: Use the whole kernel. Drain before adding.
- Can of Creamed Corn: What is creamed corn? Creamed corn comes with half its kernels pureed into a creamy sauce. It’s part of what makes this casserole so ooey gooey! You add the liquid from this can.
- Corn Muffin Mix (Jiffy): This box mix is simply used as an ingredient. You do not prepare it or added any other ingredient. Simply add the dry contents of the box as an ingredient!
- Sour Cream: I use regular, not lite sour cream
- Butter: Needs to be melted. I like to let it cool a few minutes before adding it.
- Cheese: If you’re in the “you can’t have too much cheese” camp, go ahead and add more cheese to the mixture and heck, why not throw a little more on top.You can switch up the cheese if you’d like. Sometimes I use pepper jack instead.\
⭐ Pro Tips
⭐ Make it sweeter. Add 2 tablespoons to ¼ cup of sugar if you like your casserole on the dessert-sweet side.
⭐ Make it fluffier. For a lighter, soufflé-like texture, whisk 2 eggs with 1 teaspoon of cornstarch and stir into the batter before baking.
⭐ Make it crispier. Bake in a cast iron skillet instead of glass or ceramic. You’ll get that golden edge that makes every bite unforgettable.
⭐ Know when it’s done. The center should still have a gentle jiggle, but the edges will be deep golden and set—just right for scooping!
✦ Frequently Asked Questions
✦ Can I make Paula Deen Corn Casserole ahead of time?
Yes! Assemble it up to a day ahead, cover tightly, and refrigerate. Let it come to room temperature before baking.
✦ Can I freeze corn casserole?
Absolutely. Once cooled, wrap tightly and freeze for up to 2 months. Reheat in a 350°F oven until warmed through.
✦ Can I use fresh or frozen corn instead of canned?
Yes! Substitute 1½ cups of cooked or thawed corn kernels for the canned whole corn. Keep the creamed corn for moisture.
✦ Why does mine turn out dense?
It’s likely overmixed. Stir just until the ingredients come together so the texture stays tender and custardy.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
How To Make Paula Deen Corn Casserole
Making this dish couldn’t be easier. Simply stir everything together in one bowl—no mixer needed—then bake until the edges turn golden and the center is just barely set. Sprinkle with cheese, bake a few minutes more until melty, and let it rest before serving. That’s it! Cozy, classic, and 100% foolproof.
🕒 Make-Ahead Plan
This Paula Deen Corn Casserole is a dream for planning ahead! You can assemble it up to 24 hours in advance, cover tightly with plastic wrap or foil, and refrigerate until ready to bake. When it’s time to cook, let the dish sit at room temperature for about 30 minutes so it warms up slightly, then bake as directed.
If you want to make it even further ahead, bake it completely, cool it, and refrigerate for up to 3 days. Reheat covered with foil in a 350°F oven for 20–25 minutes, or until warmed through.
💛 Tip: If you’re making it for a holiday meal, prepare the mixture the day before and bake it fresh on serving day — that way, you’ll still get those crisp, golden edges everyone loves!
How to Make Paula Deen Corn Casserole in the Crockpot
Making Paula Deen’s corn casserole in the Crockpot is as easy as it gets — and it frees up your oven, too! Just mix all your ingredients together in one bowl (whole corn, creamed corn, corn muffin mix, sour cream, and melted butter), then pour the mixture into a greased 6-quart slow cooker.
Cover and cook on high for 2½–3 hours or low for 4–5 hours, until the center is set and the edges are lightly golden. Sprinkle the cheddar over the top during the last 15–20 minutes of cooking, then cover again just until the cheese melts.
Let it rest for about 10 minutes before serving — it’ll firm up slightly and scoop beautifully. Cozy, creamy, and completely foolproof!
What to Serve With Paula Deen Corn Casserole
Mains This Pairs Well With
This corn recipe is delicious with Crockpot Turkey Breast, Mississippi Pot Roast, KFC Fried Chicken, Crockpot Pork Tenderloin, Chicken Bog, or Smothered Chicken and so many more!
Fresh + Crisp Sides
Balance the creamy richness with something light—Harvest Salad, Sweet Potato Salad, or always popular, KFC coleslaw all make bright, refreshing pairings.
Comforting Sides To Serve Alongside
For a Southern spread, serve with Creamed Spinach, Roasted Carrots and Parsnips, Mashed Potatoes, or Green Bean Casserole.
Sweet Finishes
Round out your meal with Peach Cobbler, Strawberry Cake, Cookies and Cream Cheesecake, or Million Dollar Pie—the perfect sweet ending!
Storing + Reheating + Freezing Paula Deen Corn Casserole
Storing
- Let the casserole cool completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 3–4 days. For best results, keep it in the same baking dish so it doesn’t dry out.
Reheating
- To reheat, cover the dish with foil and warm in a 350°F oven for 15–20 minutes, or until heated through. If you’re reheating a single portion, the microwave works fine—just heat in 30-second bursts until warm.
💛 Tip: If stored in a glass or ceramic dish, let it come to room temperature before reheating to prevent cracking.
Freezing
- Corn casserole freezes beautifully! Once cooled, wrap tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat covered in a 350°F oven until hot and bubbly again.
Food Safety
- Here is an article regarding the USDA’s refrigeration and freezing food storage and safety.
More Delicious Corn Dishes!
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Paula Deen Corn Casserole
Ingredients
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75 -ounce) can creamed-style corn
- 1 (8 -ounce) Box corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 to 1 ½ cups cheddar, shredded
Instructions
- Preheat oven to 350°F. Spray 9X13 inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the can of whole kernel corn (1), creamed corn (1), corn mix (1 box) (just the dry ingredients from the box), sour cream (1), and butter (1/2 cup) and stir together until well combined.
- Pour into prepared baking dish. Bake in preheated oven for 45 minutes or until golden brown.
- Remove from oven and sprinkle top with shredded cheddar (1 to 1 ½ cups). Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
- Let stand 5-10 minutes then serve warm.
Fans Also Made:
Notes
- Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoon-1/4 cup granulated sugar when you mix in the corn muffin mix.
- Make It Fluffier! You'll notice the recipe doesn't have any eggs. Well if you want to create a fluffier, lighter texture, simply beat 2 large eggs and 1 teaspoon of cornstarch together. Add to the mixture when you add the sour cream.
- Make Crispier Edges! If you to have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.
Nutrition
Source: The Lady & Sons Savannah Country Cookbook
I added a roll of cooked jimmy dean pork sausage and eggs. It was a meal.
That’s a level-up, Susan! We’d love to try that too. Thanks for sharing your tweak and positive feedback 🙂