This post may contain affiliate links. Please read our disclosure policy.
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!
Tried This Recipe?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
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
Made it for Easter, everyone enjoyed it
Hi, Cheryl! Thank you for updating us! I’m so happy it was a hit 🙂
Hi!! I made this today & substituted the sour cream with whole milk plain Greek yogurt . Also used Gluten-free cornbread mix … A TOTAL HIT TY 😃
Wow, that’s awesome, Val! Thank you for sharing your tweaks 🙂
I have made this for years but I use Krusteaz Honey Cornbread mix. It is amazing. Just enough sweetness, however, i bake it in a 9X9 or and 8X8 pan unless you double the recipe
Hi, Terri! Thanks for sharing your version. I learned something. 🙂
This recipe is older then Paula Dean. My grandmother made this and I am 73.
Wow! I didn’t know that, Cindy! Thanks for sharing that!!
Made this last night and it was delicious! However the casserole was about 1/2 ” thick. I used a 9 x 13 pan. I thought I would double next time but I reviewed past comments and I see you suggest avoiding that. What did I do wrong with this very simple recipe as we LOVED the flavor?
Hi Kim. Not sure you did anything wrong. It’s not a real thick casserole.
I just use a smaller deeper casserole dish and it comes out perfect.
Hello, can I do this recipe in the crockpot? TIA
Hi, Penny. I haven’t tried making this in a crockpot. I do have Crockpot Creamed Corn if you would like it.
https://www.gonnawantseconds.com/crock-pot-creamed-corn/
Thank you!
It is so easy to make! I agree if you double the recipe use 2 pans. This is a hit!!
It’s a keeper! My husband gave it big kudos! He loves his Southern food and it was a hit! You can modify it if you want, but why change something that they are raving about!
Hi, Sharon! That’s fantastic! So happy you and husband loved this 🙂
Can I add little bit of chopped jalapeno
Absolutely! It would be delicious, Louise <3
I do not want to add the cheese, so would I just bake it for 55 minutes?
Hi Nancy, yes.
If I don’t add the cheese, do I bake for 55 minutes?
I am planning to make this recipe. I am very excited to try.
Can I make it one day before? Any specific instruction?
Thanks.
Hi Mimi. 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!
Hello! Can I double this recipe in one pan or should I make 2 separate pans?
Hi, Andrea! I haven’t tried doubling it in one pan. I suggest making this in two separate pans. Thank you <3
Like so many others, I added the egg and milk to the corn muffin mix because the directions said PREPARED. It wasn’t until after reading the comments that I realized I had done it wrong. It still turned out delicious, and I really enjoy the sweetness of the dish. I’ll make it again without the egg and milk. Great recipe!
Angela, I’m so sorry for all the confusion. I’ve updated the post.
I made this for Thanksgiving. Great recipe, everyone in my family loved it. Thank you for sharing this.
Very good but I used carrots instead of corn. Just kidding! I hate when people modify a recipe and then review it. Drives me nuts. I folliwed exactly and cane out great!
Yay! So happy to hear you like it, Jay! 😀
No Eggs at all? The original recipe had eggs (2). Thank u
Hi Donna. This is a different variation 🙂
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.
It says to prepare corn muffin mix. So I cook it like it says on the box then mix in with the casserole
Hi Don! I’m sorry my wording has caused so much confusion!!! I’ve taken out the word “prepared” from the post. No, do not add the ingredients called for on the box, it is simply used as an ingredient straight from the box!
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