Off the charts delicious, this Paula Deen Corn Casserole is one of my family’s favorite side dishes EVER! A Creamy Corn Casserole that’s perfect with almost everything and just may become the most frequently demanded dish at your table!
Okay, so this recipe for Paula Deen Corn Casserole had me at “Hi Y’all!”. It’s rich, creamy and deliciously Southern. This is not a corn casserole from scratch, but a warm baked creamed corn casserole that never disappoints. Paula Deen is known for rich comfort food. This sweet corn casserole is a perfect pick me up on a cold winter night! Bottom line Paula Deen Corn Casserole may just be the best corn dish I’ve ever tasted.
This recipe can be used as the star of the show, but it doesn’t mind filling the role of supporting actor. Serve this up as a side to baked chicken, or serve it with a side of salad. A fun take on my tried and true Sweet Corn Casserole , give Paulas Casserole a try and let me know what you think!
A quick side note, you can always replace the canned cream corn in this recipe with my from-scratch Crock Pot Creamed Corn if you’re feeling up to it. It adds an incredible homemade touch, but it’s not mandatory.
WHAT I LOVE MOST ABOUT THIS RECIPE:
- It’s Insanely delicious!! IN-SANELY……
- It tastes complicated, but it’s SO easy!
- Kids of ALL ages absolutely love this.
- Goes perfectly with BBQ crockpot pulled chicken and baked beans for an easy Football Sunday meal.
SAVE THIS PAULA DEEN CASSEROLE
TO YOUR CASSEROLE OR SIDE DISH BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Paula Deen Corn Casserole?
This cheesy corn casserole contains every ingredient known to man that’ll put someone in a better mood. Just like my Scalloped Corn recipe, this casserole is like a warm hug in every single bite. You will need one can of whole kernel corn (drained), one can of creamed corn, an 8-ounce box of prepared corn mix (Jiffy can be used here, but this is not a mandatory corn casserole with Jiffy recipe), sour cream, butter, and shredded cheddar. You’re feeling better already, aren’t you? If you check out Paula Deen Corn Casserole nutrition, you’ll see it’s very close to our nutritional data.
How Do You Make Paula Deen Corn Casserole?
It’s so easy to whip up this casserole that when it’s ready to go in the oven you’ll wonder how you finished so quickly. Preheat the oven to 350 and lightly grease a 9×13 baking dish. Combine all ingredients except the shredded cheddar and bake for 45 minutes or until golden brown. Sprinkle the cheese on the top and pop it back in the oven to melt, 5-10 minutes should do the trick! Let it cool and serve warm. This recipe just comes out so melty and delicious, that I prefer it to all of my corn casserole with cream cheese recipes. You don’t miss it at all, the flavors are better and the ingredients are easier to work with.
Step By Step: How To Make Paula Deen Casserole
- Drain the can of whole kernel corn.
- Preheat oven. Spray the baking dish with nonstick cooking spray. In a mixing bowl, mix all the ingredients except shredded cheddar cheese.
- Stir together until well combined.
- Pour into the baking dish. Bake for about 45 minutes or until golden brown. Remove from oven and sprinkle with shredded cheddar cheese. Place it back in the oven and bake until the cheese melts. Serve warm. (complete instructions below)
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 Prepared Corn Muffin Mix
- 1 Cup Sour Cream
- 1/2 Cup Butter, Melted
- 1--1 1/2 Cups Cheddar, Shredded
Instructions
- Preheat oven to 350 degrees. Spray 9X13 inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the can of whole kernel corn, creamed corn, corn mix, sour cream, and butter 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. Return to oven and continue to bake until the cheese is melted about 5-10 minutes.
- Let stand 5-10 minutes then serve warm.
Nutrition
Recipe Notes For Paula Deen Corn Casserole:
Prepared Corn Muffin Mix: This is simply used as an ingredient, directly from the box. You do not prepare it or added any other ingredient.
Cheese: If you’re in the “you can’t have too much cheese” camp, then go ahead and add more cheese to the mixture and heck, why not throw a little more on top. ½ A cup will do it and besides, it’ll add a bit of extra gooey goodness.
What Do You Serve With Paula Deen Corn Casserole?
Like the corn casserole Pioneer Woman makes, this recipe is most often used as a side. I like to throw together a crisp hearty green salad, stuffed with veggies. It’s nice and cool and compliments the warmth of the casserole well. You can serve it with grilled or baked chicken breast, (1) Crock Pot Pork Chops, (2)Pulled Chicken, (3) Pulled Pork Sandwiched, (4) Southern Smothered Chicken, (5) Chicken Lazone, (6) Crock Pot Pork Tenderloin, (7) Jambalaya, or (8) Blackened Chicken, (9) Mississippi Pot Roast, (10) Crock Pot Ranch Pork Chops, and, even as a Thanksgiving side! I think you’ll find that this casserole compliments almost anything. It’s a versatile dish, so in all honesty, it’s hard to mess it up.
Can You Make Paula Deen Corn Casserole Ahead Of Time?
If you’re a regular reader, you know we love making ahead! We know it saves you time, and that makes us happy. And yes, you can make it ahead of time! Mix all ingredients (leave out the cheese), and pour them into the pan. Cover tightly and refrigerate until you’re ready to bake. I’d say make it no more than 48 hours in advance, 24 is even better!
How Do You Freeze Paula Deen Corn Casserole?
Yes, you can freeze Paula Deen Corn Casserole, but you’ll want to do it after it’s already been baked. You can freeze it in its entirety, or portion out your leftovers. Follow food safety guidelines when freezing. Let it thaw in the fridge and then heat through. The oven or microwave will do!
More Side Dishes…
More Southern Dishes…
Source: The Lady & Sons Savannah Country Cookbook
Yovanna says
November 28, 2019 at 6:36 amI accidentally added the egg and the milk as directed on the box 😢 hope it turns out
Doreen says
November 27, 2019 at 12:58 amCan I make this the day before? There’s so much being cooked on Thanksgiving I’d like to prep as much as I can.
Kathleen says
November 28, 2019 at 6:12 amYes, that will work just fine.
Terry Herndon says
December 18, 2019 at 6:03 pmCan I make this up and put in frig. The day before cooking?
Kathleen says
January 8, 2020 at 3:55 amHi Terry! I haven’t done that before but if you give it a try, let us know how it turns out for you. 😃
Rebecca Fuller says
November 26, 2019 at 10:04 pmCan you double and make it in a bigger pan I do t want to use two pans ?
Kathleen says
November 28, 2019 at 6:05 amHi Rebecca. I would make it in 2 pans rather than 1.
Debbie says
November 21, 2019 at 4:31 amWhat is corn mix? Corn bread mix?
Kathleen says
November 21, 2019 at 11:23 pmHi Debbie. Its corn muffing mix. I’ve clarified it on the recipe <3
Tonya says
November 21, 2019 at 4:07 amThe recipe shows 1 box ‘PREPARED’ corn mix, does this mean mix the box ingredients as per the directions on the box (adding egg and milk) and then add that mixture to the other ingredients?
Kathleen says
November 21, 2019 at 11:23 pmHi Tonya. No, you don’t need to add the extra ingredients on the box instructions. The corn muffin mix in used as an ingredient. Just open the box and dump in the mix! <3
Tonya says
November 24, 2019 at 9:19 pmAwesome thank you! Excited to make this for Thanksgiving! Happy Thanksgiving!
Kathleen says
November 26, 2019 at 12:45 amHappy Thanksgiving, Tonya! ❤️
Rhonda says
November 20, 2019 at 2:39 pmCan you double this recipe and still use a 9×13 and increase cooking time or should it be made in two pans?
Kathleen says
November 21, 2019 at 11:34 pmHi Rhonda. I’d make it in 2 pans <3
S-E says
November 20, 2019 at 12:38 amMom made this for as long as I can remember and passed it on to my sisters and I, now us to our children. I dont think my girls would come home for holidays if it’s not on the menu, we always called it Corn Spoon Bread.
michael atwell says
November 20, 2019 at 12:19 amI am not familiar with “corn mix”. Is this a boxed cornbread or corn muffin mix?. The recipe sounds great and I want to try it out. Just wasn’t sure about this one ingredient.
Kathleen says
November 21, 2019 at 11:37 pmSorry about the confusion. Yes, it’s a corn muffin mix like Jiffy makes. 🙂
Suzzanne says
January 14, 2020 at 5:15 amIt’s just cornbread mix , in a bag or some brands in a box. I us it everyday. I use Morrison’s cornbread mix in a bag it it the only one I have found that has no sugar, I do not like sweet cornbread.
Wendy Edwards says
November 19, 2019 at 10:18 pmThe recipe says prepared corn mix. Do you have to make the corn muffins first or do you just dump the box in?
Kathleen says
November 21, 2019 at 11:36 pmHi Wendy. No, you don’t make the muffins. You just use the mix as an ingredient. Open the box and dump it in <3
Es says
November 18, 2019 at 11:22 pmI really like the flavor if frozen corn, can I use frozen instead of canned.
Kathleen says
November 21, 2019 at 11:54 pmHi Es. I believe that should work just fine
Nikki says
November 18, 2019 at 2:16 amDo you mix the cornbread as directed on box and then add other ingredients? The picture shows it being put in dry. Thanks!
Kathleen says
November 21, 2019 at 11:40 pmHi Nikki, no you don’t mix the cornbread as directed on the box. You use it as an ingredient. 🙂
Donna says
November 17, 2019 at 11:05 pmbest corn casserole I have had
Jennifer G says
October 23, 2019 at 9:37 pmWhat would the baking time be for an 8 by 8 pan?
Kathleen says
November 5, 2019 at 12:57 amHi Jennifer! I think it’ll be roughly around 25 min. Just an estimation as I have yet to use a 8×8 pan for this recipe. If you give this a try, do let us know how it turns out for you! 😀
Pam says
September 5, 2019 at 10:20 pmTo Kathleen Re: Paula Deen corn casserole, and hoppin’ john
U rightly describe the taste sensation of corn casserole; my mother’s creamed corn was so good; I wanted to take a straw…..but I am now thinking that I am ”allergic” due to carb craving which led to diabetes. just sayin’; not everyone will react that way. As for Hoppin” John; try ”purple hull peas”, frozen or in can. better than black-eyed. pam
Sharon says
August 4, 2019 at 11:22 pmEasy Peasy! and delicious!! You can’t go wrong. so easy you have more time to spend on the rest of dinner!
Michelle says
December 31, 2018 at 12:35 pmI am from Texas and we like food spicy here!! I chopped up two jalapenos and added it to the mix! I was amazing!!
Kathleen says
January 1, 2019 at 7:17 pmOh my goodness that sounds delicious, Michelle! So glad you shared <3
Dar says
November 22, 2018 at 12:27 amI live in Canada and can’t find any corn muffin mix. Can you tell me what to use for substitution? I would really like to make this recipe. Thxs
Cheryl says
November 3, 2018 at 10:41 pmWhat size baking dish do you use, 9×13”?
Kathleen says
November 4, 2018 at 12:13 amYes, exactly! <3
Carole napoli says
October 28, 2018 at 6:59 pmI love anything Paula makes, but I don’t care for the texture of the whole corn in this can I just use 2 cans cream corn? I dearly love this recipe…..except for the whole corn…I just pick mine out.
Kathleen says
November 4, 2018 at 12:38 amI’m with you. LOVE everything Paula makes. Perfect solution to customize the corn casserole, Carole! 🙂
bruce ray says
October 24, 2018 at 9:42 pmWe had a Thanksgiving meal as a company where I worked before retiring. After bringing this recipe the first year, that was the dish I was always to bring! I had to double the recipe and adapted it to cook in a slow cooker so it wouldn’t need the limited space we had in microwaves and toaster ovens. I also liked it extra cheesy and used about a pound of cheese in the mix and a generous amount of cheese on the top as well. It was consistently scraped from the pot leaving just a minute residue in the bottom. The only thing missing from the crockpot was the slightly crunchy top. I tried bringing a torch to create the crust one year, but management put the kybosh on the idea (fire laws and all…) It’s also the one side that’s mandatory with our Thanksgiving dinner at Home
Kathleen says
October 26, 2018 at 2:53 pmI love your story, Bruce! This is always a favorite dish whenever I bring it too! Everyone LOVES it!! 🙂
Cindy says
November 17, 2019 at 5:18 pmCrockpot would work better for me on Thanksgiving. What are the settings you used (high/low) and for how long?
Kathleen says
November 17, 2019 at 6:59 pmHI Cindy! Making this in the crockpot would be a really great idea. Unfortunately, I haven’t done so yet. Sorry, I can’t be of help!
Alicia says
December 20, 2019 at 2:19 amHow long you cooked it and when you added cheeese I’m
In say spot for work
Lindsey says
October 24, 2018 at 6:06 pmOMG, Kathleen we tried this last night and couldn’t stop eating it! AMAZING!!
Kathleen says
October 26, 2018 at 2:54 pmI’m so happy you liked this Lindsey <3