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Paula Deen Corn Casserole is a classic Southern side dish made with Jiffy corn muffin mix, sour cream, butter, cream-style corn, and whole kernel corn. Creamy, rich, and packed with sweet corn flavor, it’s one of the most requested Thanksgiving and Christmas side dishes for feeding a crowd.
It brings all the Southern charm you’d expect from the Queen of Comfort Food herself! 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
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
Has anyone else accidentally made the corn bread as directed on box and poured it in there anyway? If so can you please tell us how it tasted..
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