Paula Deen’s Corn Casserole Recipe

Introduction

Paula Deen’s Corn Casserole is a creamy, cheesy comfort dish that’s perfect as a side for any meal. Combining creamed corn, whole kernel corn, and a buttery corn muffin mix, it offers a delightful blend of sweet and savory flavors that everyone will enjoy.

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 your oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until well mixed.
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 the casserole from the oven, sprinkle the shredded cheddar cheese evenly over the top, then return it to the oven.
6. Step 6: Bake for an additional 10-15 minutes until the cheese is melted and the top starts to brown.
7. Step 7: Let the casserole stand for 5 minutes before serving.

Tips & Variations

• For a slower, hands-off method, try cooking the casserole in a Crock Pot on high for 2-3 hours or on low for 4 hours, adding the cheddar cheese during the last 20 minutes.
• Swap out cheddar for pepper jack or Monterey Jack cheese for a different flavor twist.
• Adding a pinch of cayenne pepper or diced jalapeños can give the casserole a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes, to maintain its creamy texture and prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it as directed when you’re ready to serve.

Is it possible to make this casserole dairy-free?

Absolutely. Use dairy-free butter, sour cream alternatives, and a plant-based cheese substitute to make the dish dairy-free while keeping the creamy texture.

Paula Deen’s Corn Casserole Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

Paula Deen’s Corn Casserole is a comforting Southern side dish combining creamed corn, whole kernel corn, sour cream, and Jiffy corn muffin mix for a moist, flavorful bake topped with melted cheddar cheese. Perfect for holidays or family dinners, this easy-to-make casserole can be prepared either in the oven or slow cooker to suit your schedule.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 45 minutes (oven) + 10-15 minutes (cheese topping)
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

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. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get ready for baking the casserole.
2. Mix Ingredients: In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix well until fully incorporated but do not add the shredded cheddar cheese yet.
3. Prepare Baking Dish: Grease a 9 x 13 inch casserole dish or a 10-inch cast iron skillet. Pour the mixed corn batter evenly into the prepared dish.
4. Bake Casserole: Place the dish in the oven and bake uncovered for 45 minutes. This initial baking firms up the mixture and allows it to cook through.
5. Add Cheese Topping: Remove the casserole from the oven and evenly sprinkle the shredded cheddar cheese over the top.
6. Finish Baking: Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the cheddar melts and begins to brown lightly.
7. Rest Before Serving: Let the casserole stand for 5 minutes after baking to set before serving, ensuring clean slices and better flavor.
8. Slow Cooker Alternative: For a hands-off approach, combine all ingredients except the cheddar cheese in a large bowl and then transfer to a lightly greased Crock Pot.
9. Cook in Crock Pot: Cook on high for 2 to 3 hours or on low for 4 hours, until the center is firm and set.
10. Add Cheese in Slow Cooker: Add shredded cheddar cheese during the last 20 minutes of cooking to melt on top.
11. Serve: Once cooked and cheese is melted, serve warm and enjoy the creamy, cheesy corn goodness!

Notes

• Make sure to drain the whole kernel corn well to prevent the casserole from being too watery.
• You can use a 9 x 13 inch casserole dish or substitute with a 10-inch cast iron skillet for even heat distribution.
• If using the slow cooker method, avoid lifting the lid frequently to maintain temperature and cooking time.
• Letting the casserole rest after baking helps it set, making it easier to cut and serve.
• Try adding a pinch of cayenne or smoked paprika for a subtle spicy twist.
• For a crispier top, broil the cheese for 1-2 minutes at the end of baking, watching carefully to avoid burning.
• This dish pairs beautifully with grilled meats or as part of a holiday feast.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Paula Deen corn casserole, creamed corn casserole, southern side dish, easy corn casserole, baked corn dish, holiday recipes, cheesy corn casserole