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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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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
Hello,
I am confused. Your recipe asks for a 9×13 dish and the original recipe stated 8×8. Which size should I use?
Thanks,
Erika
I use a 9X13 inch dish 🙂
Great to have a printable version with the optional alternatives listed.
FYI, it’s not listed on Paula Deen’s website, but if you watch her video she uses a square pan 8″ pan.
Hi Stan! So happy the printing is valuable to you! Thanks for sharing the info you found with our readers. I hope you find lots more recipes here that you love!
My family loves this spoon bread with chili. This time I added one egg and it’s the best I’ve made! Thank you!
Hey, Terry! Yaaay, we’re glad it was a hit 🙂
Thanks for the positive feedback and rating!
Awesome!!
This is easy and delicious
Yaaay! That’s awesome, Jean! Thanks for the positive feedback and rating 🙂
Can this casserole be frozen? Thanks!
Hi, Sarah! Yes, but you’ll want to do it after it’s already been baked. Though the texture will differ once frozen.
I am trying this for the first time and am doubling the recipe. How long shall I cook it in 375???
Hi, Sara. To double this, kindly make it in two separate casserole dish. <3
My family loves it, and so easy.
Thank you, Cheryl! 🙂
Are you supposed to cook it covered or uncovered?
Hi, Yvonne! Bake uncovered 🙂
I made this for my grandkids. They loved it👏 Easy to make ahead of time. The Jiffy is the key. I will add green chilies next time and pour into smaller pan to make it a little thicker😊
Thank you so much, Toni! I’m glad your grandkids love this! 🙂
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.
This is a wonderful dish! I put crumbled cooked bacon and fresh chopped jalapenos in mine for a kick.😊
Sounds delicious, Toni!
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.
Delicious. My mom called it Corn Spoon Casserole.
That sounds better! Thanks, Patricia 🙂 Enjoy!