This Paula Deen corn casserole recipe is an incredible dump-and-go, 6 ingredient, side dish thats simplicity of prep, belies its delicious flavor. We love the amazing crispy edges and moist, tender center!
It’s perfect for making ahead of time and it’s an absolute requirement at every holiday spread and simple barbecue alike! Oh-so-creamy. Oh-so-flavor-packed. This casserole recipe is one EVERYONE will devour. This is the corn casserole you’ve been looking for!
Let’s stay corny, shall we? I mean, corn side dishes are always great with just about any meal. If you’re a regular reader, I’m sure you’ve noticed just how much I love delicious corn and all the ways it can be served!
From my grandma’s old-fashioned scalloped corn to my super easy sweet corn casserole, to custardy corn pudding, to super convenient crockpot creamed corn! If you love corn as much as we do, I’ve got you covered!
Let’s make the one of the Queen of Comfort Foods best dishes!
Ingredients You’ll Need
- Can Of Corn: Use the whole kernel. Drain before adding.
- Can Of Creamed Corn: What’s 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.
How to Tell When Corn Casserole is Done
You can tell the casserole is done when the edges become golden brown and wonderfully crispy (my favorite part!!). The center may wiggle just a bit, but that’s fine!
- Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoons 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 have crispier edges on your casserole, bake in a 12 inch cast iron skillet instead of a 9X13 inch baking dish.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Thanks to the addition of the boxed muffin mix, I treat this Paula Deen corn casserole recipe as I would cornbread. Keep it in the fridge for up to 3-4 days! 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 this Paula Deen corn casserole recipe 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!
- The texture will differ once frozen.
- Make-Ahead Tips: 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!
- Food Safety: Here are an article regarding USDA’s refrigeration and freezing food storage and safety.
How to Make Corn Casserole in a Crockpot
Lightly spray the crockpot with nonstick cooking spray. Mix all the ingredients in a bowl just until combined (don’t overmix!) Pour into prepared crockpot. Cover and cook on low for 4 hours or high for 2-3.
What To Serve With Paula Deen Corn Casserole
There is nothing — nothing! — that this Paula Deen corn casserole recipe doesn’t go with! Of course its an absolute MUST as a Thanksgiving side!
Crock Pot Pork Chops? Making these 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. Spices love sweet so try pairing with our chicken lazone, your tastebuds will rejoice. Feeling like a beefy option? I love a scoop of this right next to my favorite pot roast, Mississippi Pot Roast.
More Delicious Corn Dishes!
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 corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 to 1 ½ cups cheddar, shredded
- 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:
- 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.
Source: The Lady & Sons Savannah Country Cookbook
Jennifer Heninger says
Can I make this in the slow cooker?
Hi, Jennifer! Lightly spray the crockpot with nonstick cooking spray. Mix all the ingredients in a bowl just until combined (don’t overmix!) Pour into prepared crockpot. Cover and cook on low for 4 hours or high for 2-3.
Just a minor correction under making it sweeter. 2 tablespoons of sugar is 1/8 cup by a mistake you said 1/4 cup. This is one of my favorites and 1/4 cup would make it really sweet.
Thanks MaryAnne. I just fixed it 🙂
Can this be prepared the day before?
Hi, Karen. Yes, 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!
I can’t find cream corn, can I use 2 cans if regular?
Hi, Barb. Hmmm, I’m not sure. The texture might differ. But I think that’ll work. Here’s a recipe for homemade creamed corn.
Or you can try our other corn recipes.
Cindy Hoeffel says
I have made this for 50 years. Not with cheese though. I love it and I will just leave the cheese off.
Hello! I plan on making this next week for Thanksgiving! Can it be doubled? If so how long do you bake?
Hi, Kirsten. I haven’t tried that before but this can be easily doubled. Add 10 minutes or until golden brown. Hope this helps!
This is a great casserole to take to pot lucks. I tweaked it a little bit adding 4 ounces of cream cheese and one egg. Will follow up on how everybody liked it after tonight at our Friendsgiving dinner.
That sounds yummy! Enjoy 🙂
This is in the oven right now! I’m a super sweet corn casserole lover, so I used the 1/4 extra sugar. I’ll post again when it’s done! Thanks
Oooh! That’s exciting! I hope you like it as much as we do 🙂
I mage this but use French onion dip in place of the sour cream.
Patricia Matousch says
Delicious. My mom called it Corn Spoon Casserole.
That sounds better! Thanks, Patricia 🙂 Enjoy!