Paula Deen’s Corn Casserole Recipe

Introduction

Paula Deen’s Corn Casserole is a creamy, cheesy comfort dish that’s perfect for family dinners or holiday gatherings. Combining creamed corn, sweet corn, and a buttery corn muffin mix, this casserole is both easy to make and irresistibly delicious.

Ingredients

• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn (drained)
• 8.5 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick butter (melted)
• 1 cup cheddar cheese (shredded)

Instructions

1. Step 1: Preheat oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, combine creamed corn, drained whole kernel sweet corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix well until fully blended.
3. Step 3: Pour the mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet.
4. Step 4: Bake uncovered for 45 minutes.
5. Step 5: Remove from oven, sprinkle shredded cheddar cheese evenly over the top, and return to the oven. Bake for an additional 10-15 minutes, or until the top starts to brown.
6. Step 6: Let the casserole stand for 5 minutes before serving to allow it to set.
7. Alternative Crock Pot Method: Combine all ingredients except cheddar cheese as above, then transfer to a lightly greased Crock Pot. Cook on high for 2-3 hours or low for 4 hours. Add cheddar cheese during the last 20 minutes of cooking. Ensure the center is firm before serving.

Tips & Variations

• Drain the whole kernel corn thoroughly to avoid excess moisture in the casserole.
• For extra richness, substitute half of the sour cream with cream cheese.
• Add diced jalapeños or green chilies for a spicy kick.
• Try topping with crushed tortilla chips for added texture before baking the cheese layer.
• This casserole pairs beautifully with grilled meats or as a hearty side in any southern-inspired meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325 degrees Fahrenheit until warmed through, about 15-20 minutes. Avoid microwaving to keep the casserole’s texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the mixture ahead and refrigerate it for up to 24 hours before baking. Just add the cheddar cheese and bake fresh before serving.

What can I use if I don’t have Jiffy corn muffin mix?

You can substitute with an equal amount of your favorite corn muffin mix or a combination of cornmeal and flour with baking powder. Adjust seasoning as needed.

Paula Deen’s Corn Casserole Recipe

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★★★★★

4.9 from 775 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes (oven) / up to 4 hours (Crock Pot)
• Yield: 8 servings 1x

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Description

Paula Deen’s Corn Casserole is a creamy, cheesy Southern-style side dish combining the sweetness of creamed corn and whole kernel sweet corn with the comforting texture of Jiffy corn muffin mix. This casserole is baked to golden perfection, topped with melted cheddar cheese, and perfect for holidays, potlucks, or any family dinner.

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Ingredients

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Ingredients

• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn, drained
• 8.5 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick butter, melted (about 8 tablespoons)
• 1 cup shredded cheddar cheese

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
2. Combine Ingredients: In a large bowl, mix together the creamed corn, drained whole kernel sweet corn, Jiffy corn muffin mix, sour cream, and melted butter. Make sure the whole kernel corn is well drained to avoid excess moisture.
3. Prepare Baking Dish: Grease a 9 x 13-inch casserole dish or a 10-inch cast iron skillet. Pour the combined mixture evenly into the dish or skillet.
4. Bake Initial: Place the casserole in the oven and bake uncovered for 45 minutes, allowing the mixture to cook through and begin to set.
5. Add Cheese Topping: Remove the casserole and sprinkle the shredded cheddar cheese evenly on top.
6. Bake with Cheese: Return the casserole to the oven and bake for an additional 10 to 15 minutes until the cheese on top is melted and starts to brown lightly.
7. Rest Before Serving: Let the casserole sit for 5 minutes out of the oven to firm up a bit before serving.
8. Crock Pot Alternative: For slow cooking, combine all ingredients except cheddar cheese in a large bowl and transfer to a lightly greased Crock Pot. Cook on high for 2-3 hours or on low for 4 hours. Add shredded cheddar cheese during the last 20 minutes of cooking.
9. Check Doneness: Ensure the center is firm and set before removing from the Crock Pot. Serve warm.

Notes

• Drain the whole kernel corn well to prevent excess moisture in the casserole.
• You can use a 10-inch cast iron skillet as an alternative to a 9 x 13 casserole dish.
• The recipe can be adapted to a Crock Pot for convenient slow cooking.
• Letting the casserole rest before serving helps it set for cleaner slices.
• Try adding a bit of diced jalapeño or green onions for an extra flavor kick.

• Prep Time: 10 minutes
• Cook Time: 55 minutes (oven) / 2-4 hours (Crock Pot)
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American

Keywords: corn casserole, Paula Deen, Southern side dish, Jiffy corn muffin mix, cheesy casserole, creamed corn recipe