Paula Deen’s Corn Casserole is a Southern classic that combines the sweet, comforting flavors of corn with a creamy, cheesy texture. This dish is a perfect side for family dinners or holiday gatherings, showcasing a blend of simple ingredients transformed into a crowd-pleasing delight.
Whether baked in the oven or cooked in a crock pot, this casserole is easy to prepare in advance, making it an ideal choice for busy cooks who want a hearty, homemade side dish without fuss. The combination of creamed and whole kernel corn combined with a Jiffy mix base lends a moist and tender crumb every time.
- Quick and easy preparation with just a few pantry staples.
- Great make-ahead option that saves time on busy days.
- Versatile cooking methods, including oven and crock pot.
- Richly comforting texture with creamy and cheesy flavors.
Ingredients
- Creamed corn: Smooth and velvety corn base adds moisture and sweet creaminess to the casserole.
- Whole kernel sweet corn: Adds texture and fresh bursts of sweetness; drain well to avoid sogginess.
- Jiffy corn muffin mix: A classic Southern cornmeal blend providing light structure and a tender crumb.
- Sour cream: Adds tangy richness and moistness, balancing the sweetness perfectly.
- Butter, melted: Infuses the casserole with a rich, buttery flavor and helps bind ingredients.
- Cheddar cheese, shredded: Provides a savory, melty topping that browns beautifully during baking.
Instructions
- Preheat Your Oven and Prepare Dish
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Set your oven to 350 degrees Fahrenheit to ensure even cooking. Grease a 9×13-inch casserole dish or 10-inch cast iron skillet, which will prevent sticking and promote even browning of the casserole edges.
- Combine Main Ingredients
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In a large mixing bowl, blend together creamed corn, drained whole kernel sweet corn, Jiffy mix, sour cream, and melted butter. Thoroughly mixing these ensures the flavors meld and the casserole has the perfect, moist texture.
- Transfer Mixture for Baking
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Pour the combined mixture into your prepared baking dish, spreading it out evenly. This helps the casserole cook uniformly and creates a consistent texture throughout.
- Bake Until Set
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Bake the casserole uncovered for 45 minutes to allow it to firm up and cook through. The edges will start to pull away slightly from the dish, signaling it’s nearly done.
- Add Cheddar Cheese and Finish Baking
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Sprinkle shredded cheddar evenly over the casserole’s surface. Return it to the oven for an additional 10-15 minutes, until the cheese melts and begins to turn golden brown, creating a delightful crust.
- Rest Before Serving
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Let the casserole sit for 5 minutes after baking to allow flavors to settle and the dish to set further. This resting time makes for easier slicing and serving.
- Optional Crock Pot Cooking Method
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Combine all ingredients except cheese in a lightly greased crock pot. Cook on high for 2-3 hours or low for 4 hours. Add shredded cheddar during the last 20 minutes to achieve a melty, cheesy top. This method is convenient for hands-off cooking.
- Always drain the whole kernel corn thoroughly to prevent excess moisture from making the casserole soggy.
- If making ahead, assemble and refrigerate up to two days before baking to save time on the day of serving.
- For a gluten-free alternative, substitute the Jiffy mix with a certified gluten-free corn muffin mix.
Storage Tips
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, maintaining the creamy texture.
Serving Suggestions
This corn casserole pairs wonderfully with roasted meats, grilled chicken, or barbecue dishes. Add a fresh green salad or steamed vegetables for a balanced meal.
- For extra flavor, stir in chopped green chilies or jalapeños for a mild kick.
- Use freshly shredded cheddar cheese rather than pre-shredded for better meltability and flavor.
- Lightly butter the top of the casserole before baking for an even richer crust.
FAQs
- Can I prepare this corn casserole in advance?
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Yes, you can assemble the casserole up to two days ahead of time and refrigerate before baking. This helps develop flavors and saves time.
- Can this recipe be made dairy-free?
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Yes, substitute sour cream with a dairy-free alternative and use vegan butter and cheese to make this dairy-free.
- What if I don’t have Jiffy corn muffin mix?
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Use any corn muffin mix of your choice or make a homemade blend of cornmeal, flour, baking powder, and salt as a substitute.
- Is this casserole sweet or savory?
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It has a balanced flavor profile with sweet corn and savory cheddar, making it mild and agreeable for many palates.
- Can I freeze leftovers?
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Yes, the casserole freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating gently.
Paula Deen Corn Casserole
Equipment
- 1 9 x 13-inch casserole dish or 10-inch cast iron skillet
- 1 large mixing bowl
- 1 oven or Crock Pot
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 shredded cheddar cheese
Instructions
- Preheat oven to 350°F if baking.
- In a large bowl, combine creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter.
- Pour mixture into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar cheese and bake an additional 10 to 15 minutes until the top browns.
- Let the casserole rest for 5 minutes before serving.
- Alternatively, place combined ingredients (except cheddar) in a lightly greased Crock Pot.
- Cook on high for 2 to 3 hours or low for 4 hours.
- Add shredded cheddar cheese during the last 20 minutes of cooking and ensure the center is set before serving.
Notes
- Drain whole kernel corn well for best texture.
- Can be prepared up to two days ahead before baking.
- Use a greased dish to prevent sticking.
- Check Crock Pot casserole center firmness before serving.
- Try paired with chili for a comforting meal.
