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.
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!
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!
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!
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.
Want more veggie sides that are good all year long? Here are some must-haves!
Paula Deen Corn Casserole
- 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
- 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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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