My Paula Deen corn casserole recipe is one of my family’s favorite side dishes EVER!
This baked corn casserole is perfect when you need sweet-savory sides, and you know the Queen of Comfort Food won’t let you down! Oh-so-creamy. Oh-so-flavor-packed. This casserole recipe is one EVERYONE will want seconds of.
Let’s cook!
Psst — love corn casserole as much as we do? Check out my sweet corn casserole and my Mexican street corn casserole!
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What I Love About This Recipe
It’s corn-sweet, it’s cheese-creamy, it’s butter-savory — it just hits all the notes!
- INSANE flavor punches!
- Complicated taste, easy to make
- Kids of ALL ages love this.
- Goes great with any main meal year-round!
How To Make Paula Deen Corn Casserole Recipe
Start by preheating the oven and prepping your baking dish. Combine all the ingredients except the shredded cheddar and bake until golden brown. Sprinkle the cheese on top and pop it back in the oven to melt.
Let it cool and serve warm. This recipe comes out so melty and delicious!
Corn Casserole Recipe Notes
This cheesy corn casserole contains all the ingredients to put someone in a better mood. But how does it all come together? Read on!
Easy Corn Casserole Ingredient Notes
This ain’t no ordinary corn salad — it’s flavor-town, friends!
- Prepared Corn Muffin Mix: This handy dandy box mix is simply used as an ingredient. You do not prepare it or added any other ingredient. No prep here!
- 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. And get a little adventurous — I love throwing some smoked gouda into my casserole!
- Creamed Corn: We use a can of creamed and a can of whole corn in this recipe. What’s the difference? Creamed corn comes with half its kernels pureed into a creamy sauce. It’s part of what makes this casserole so ooey gooey!
Tools to Make
The tools you need to make this dish are so simple:
- A 9×13 pan
- A mixing bowl
- A hungry appetite!
That’s it! The last tool you can’t buy in the store but I trust you’ll be able to find it anyway 😉
How Long Can You Keep This In The Fridge?
Thanks to the addition of the boxed muffin mix, I treat this as I would cornbread.
Keep it in the fridge for up to a week! I personally love how it tastes a little chilled, but you can always reheat it in the microwave or toaster oven.
Can You Freeze This?
Yes, 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.
Make sure your corn casserole is thoroughly chilled, then either wrap it in the casserole dish or portion it out. You’ll get about three months out of it in the freezer!
To thaw, let it rest in the fridge overnight — or reheat your individual portion in the microwave straight from the freezer!
Make Ahead Tips
If you’re a regular reader, you know we love making ahead!
Mix all the ingredients (leave out the cheese) and put 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!
If you want to save even more time, you can mix your ingredients right in the pan. Save a bowl!
Serving Recommendations
There is nothing — nothing! — that this Paula Deen corn casserole recipe doesn’t go with!
Crock Pot pork tenderloin? Cooking it will make your whole house smell yummy, then just ladle up a scoop of corn casserole alongside it for a fluffy, sweet balance of flavor.
Blackened chicken? Spices love sweet! Pair this with corn casserole so your tastebuds will rejoice.
See? There’s nothing corn casserole can’t do!
Recipe Variations
Now, let’s see what fun we can get into!
- This recipe is already pretty similar to my scalloped corn— just swap a few ingredients to get something new!
- Want to save even more time? Transfer this into your crockpot to get slow cooker creamed corn.
- Up the creamy factor and make this into rich, delicious corn pudding.
More Vegetable Sides Recipes
Want more veggie sides that are good all year long? Here are some must-haves!
- Brown Sugar Carrots –
- Cowboy Caviar
- Hoppin John
- Shrimp Avocado Salad
- Potato Casserole
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 to 1 ½ 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.
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Conclusion
From the sweetness of the corn to the fluffiness of the muffin mix, this Paula Deen corn casserole recipe really does have it all, doesn’t it? Except maybe bacon . . . but who said we can’t add any?
What main dish did you serve this with? Let me know in the comments!
Source: The Lady & Sons Savannah Country Cookbook
So filling!
What if you don’t have corn muffin mix , what can you substitute for the mix
Hi Rita! Gosh, well since it’s an integral ingredient in this recipe, I don’t think there is a substitution. Maybe you’d prefer my Sweet Corn Casserole instead. It doesn’t have corn muffin mix as an ingredient and it’s super delish! We make it ALL the time.
Awesome and delicious and easy. I added jalapeños. My whole family loves it. Have made it several times. I made it with smoked pulled pork and potato salad. Doesn’t get any better !!!
Hi, K! Glad to hear you and your fam loved it! <3
What is the best way to reheat this?
Cover tightly with foil and heat in a low oven.
I accidentally added the egg and the milk as directed on the box 😢 hope it turns out
Can I make this the day before? There’s so much being cooked on Thanksgiving I’d like to prep as much as I can.
Yes, that will work just fine.
Can I make this up and put in frig. The day before cooking?
Hi Terry! I haven’t done that before but if you give it a try, let us know how it turns out for you. 😃
Can you double and make it in a bigger pan I do t want to use two pans ?
Hi Rebecca. I would make it in 2 pans rather than 1.
What is corn mix? Corn bread mix?
Hi Debbie. Its corn muffing mix. I’ve clarified it on the recipe <3
The 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?
Hi 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
Awesome thank you! Excited to make this for Thanksgiving! Happy Thanksgiving!
Happy Thanksgiving, Tonya! ❤️
I am looking forward to making the corn casserole. You are the best.
Thank you Jacqueline! Enjoy <3
Can you double this recipe and still use a 9×13 and increase cooking time or should it be made in two pans?
Hi Rhonda. I’d make it in 2 pans <3
Mom 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.
I 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.
Sorry about the confusion. Yes, it’s a corn muffin mix like Jiffy makes. 🙂
It’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.
The recipe says prepared corn mix. Do you have to make the corn muffins first or do you just dump the box in?
Hi Wendy. No, you don’t make the muffins. You just use the mix as an ingredient. Open the box and dump it in <3
I really like the flavor if frozen corn, can I use frozen instead of canned.
Hi Es. I believe that should work just fine
Do you mix the cornbread as directed on box and then add other ingredients? The picture shows it being put in dry. Thanks!
Hi Nikki, no you don’t mix the cornbread as directed on the box. You use it as an ingredient. 🙂
best corn casserole I have had
What would the baking time be for an 8 by 8 pan?
Hi 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! 😀
To 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
Easy Peasy! and delicious!! You can’t go wrong. so easy you have more time to spend on the rest of dinner!
I am from Texas and we like food spicy here!! I chopped up two jalapenos and added it to the mix! I was amazing!!
Oh my goodness that sounds delicious, Michelle! So glad you shared <3
I 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
What size baking dish do you use, 9×13”?
Yes, exactly! <3
I 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.
I’m with you. LOVE everything Paula makes. Perfect solution to customize the corn casserole, Carole! 🙂
We 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
I love your story, Bruce! This is always a favorite dish whenever I bring it too! Everyone LOVES it!! 🙂
Crockpot would work better for me on Thanksgiving. What are the settings you used (high/low) and for how long?
HI 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!
How long you cooked it and when you added cheeese I’m
In say spot for work
OMG, Kathleen we tried this last night and couldn’t stop eating it! AMAZING!!
I’m so happy you liked this Lindsey <3