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!
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.
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!
Tips
- Make It Sweeter! If you like your corn casserole on the sweeter side, add 2 tablespoons of 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.
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, it’s 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 sweets so try pairing it 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.
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.
How To Make Paula Deen Corn Casserole
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Preheat oven to 350°F. Spray 9X13 inch baking dish with nonstick cooking spray.
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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.
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Pour into prepared baking dish. Bake in preheated oven for 45 minutes or until golden brown.
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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.
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Let stand 5-10 minutes then serve warm.
More Delicious Corn Dishes!
- Korean Cheese Corn
- Zucchini Corn Fritters
- Mexican Corn Dip
- Hot Corn Dip
- Corn Cakes
- Mexican Corn Salad
- Mexican Street Corn 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 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
Doreen says
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.
Kathleen says
Yes, that will work just fine.
Terry Herndon says
Can I make this up and put in frig. The day before cooking?
Kathleen says
Hi 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
Can you double and make it in a bigger pan I do t want to use two pans ?
Kathleen says
Hi Rebecca. I would make it in 2 pans rather than 1.
Debbie says
What is corn mix? Corn bread mix?
Kathleen says
Hi Debbie. Its corn muffing mix. I’ve clarified it on the recipe <3
Tonya says
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?
Kathleen says
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
Tonya says
Awesome thank you! Excited to make this for Thanksgiving! Happy Thanksgiving!
Kathleen says
Happy Thanksgiving, Tonya! ❤️
JacquelineRose Bright-Reeves says
I am looking forward to making the corn casserole. You are the best.
Kathleen says
Thank you Jacqueline! Enjoy <3
Hollie says
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..
Rhonda says
Can you double this recipe and still use a 9×13 and increase cooking time or should it be made in two pans?
Kathleen says
Hi Rhonda. I’d make it in 2 pans <3
S-E says
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.
michael atwell says
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.
Kathleen says
Sorry about the confusion. Yes, it’s a corn muffin mix like Jiffy makes. 🙂
Suzzanne says
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.
Wendy Edwards says
The recipe says prepared corn mix. Do you have to make the corn muffins first or do you just dump the box in?
Kathleen says
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
Es says
I really like the flavor if frozen corn, can I use frozen instead of canned.
Kathleen says
Hi Es. I believe that should work just fine
Nikki says
Do you mix the cornbread as directed on box and then add other ingredients? The picture shows it being put in dry. Thanks!
Kathleen says
Hi Nikki, no you don’t mix the cornbread as directed on the box. You use it as an ingredient. 🙂
Donna says
best corn casserole I have had
Jennifer G says
What would the baking time be for an 8 by 8 pan?
Kathleen says
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! ?
Pam says
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
Sharon says
Easy Peasy! and delicious!! You can’t go wrong. so easy you have more time to spend on the rest of dinner!
Michelle says
I 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
Oh my goodness that sounds delicious, Michelle! So glad you shared <3
Dar says
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
Cheryl says
What size baking dish do you use, 9×13”?
Kathleen says
Yes, exactly! <3
Carole napoli says
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.
Kathleen says
I’m with you. LOVE everything Paula makes. Perfect solution to customize the corn casserole, Carole! 🙂
bruce ray says
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
Kathleen says
I love your story, Bruce! This is always a favorite dish whenever I bring it too! Everyone LOVES it!! 🙂
Cindy says
Crockpot would work better for me on Thanksgiving. What are the settings you used (high/low) and for how long?
Kathleen says
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!
Alicia says
How long you cooked it and when you added cheeese I’m
In say spot for work
Lindsey says
OMG, Kathleen we tried this last night and couldn’t stop eating it! AMAZING!!
Kathleen says
I’m so happy you liked this Lindsey <3