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
Cheryl Rockman says
Made it for Easter, everyone enjoyed it
Kathleen says
Hi, Cheryl! Thank you for updating us! I’m so happy it was a hit 🙂
Val Schrot says
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 😃
Kathleen says
Wow, that’s awesome, Val! Thank you for sharing your tweaks 🙂
Terri says
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
Kathleen says
Hi, Terri! Thanks for sharing your version. I learned something. 🙂
Cindy Hoeffel says
This recipe is older then Paula Dean. My grandmother made this and I am 73.
Kathleen says
Wow! I didn’t know that, Cindy! Thanks for sharing that!!
Kim says
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?
Kathleen says
Hi Kim. Not sure you did anything wrong. It’s not a real thick casserole.
Judy Hinch says
I just use a smaller deeper casserole dish and it comes out perfect.
Penny Kaine says
Hello, can I do this recipe in the crockpot? TIA
Kathleen says
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!
Therese Fogarty says
It is so easy to make! I agree if you double the recipe use 2 pans. This is a hit!!
Sharon Hawk says
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!
Kathleen says
Hi, Sharon! That’s fantastic! So happy you and husband loved this 🙂
Louise says
Can I add little bit of chopped jalapeno
Kathleen says
Absolutely! It would be delicious, Louise <3
Nancy says
I do not want to add the cheese, so would I just bake it for 55 minutes?
Kathleen says
Hi Nancy, yes.
Nancy says
If I don’t add the cheese, do I bake for 55 minutes?
Mimi says
I am planning to make this recipe. I am very excited to try.
Can I make it one day before? Any specific instruction?
Thanks.
Kathleen says
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!
Andrea says
Hello! Can I double this recipe in one pan or should I make 2 separate pans?
Kathleen says
Hi, Andrea! I haven’t tried doubling it in one pan. I suggest making this in two separate pans. Thank you <3
Angela D Durham says
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!
Kathleen says
Angela, I’m so sorry for all the confusion. I’ve updated the post.
Kim says
I made this for Thanksgiving. Great recipe, everyone in my family loved it. Thank you for sharing this.
Jaybird says
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!
Kathleen says
Yay! So happy to hear you like it, Jay! 😀
Donna says
No Eggs at all? The original recipe had eggs (2). Thank u
Kathleen says
Hi Donna. This is a different variation 🙂
Brooklyn says
So filling!
RItA barger says
What if you don’t have corn muffin mix , what can you substitute for the mix
Kathleen says
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.
Don says
It says to prepare corn muffin mix. So I cook it like it says on the box then mix in with the casserole
Kathleen says
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!
K stone says
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 !!!
Kathleen says
Hi, K! Glad to hear you and your fam loved it! <3
Lori Johnson says
What is the best way to reheat this?
Kathleen says
Cover tightly with foil and heat in a low oven.
Yovanna says
I accidentally added the egg and the milk as directed on the box ? hope it turns out