Paula Deen’s Corn Casserole Recipe

Introduction

Paula Deen’s Corn Casserole is a creamy, cheesy side dish that’s perfect for family dinners and holiday meals. With its blend of creamed corn, whole kernel corn, and cheesy topping, it’s a comforting Southern classic 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 the 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. Mix well until all ingredients are evenly incorporated.
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 the casserole uncovered for 45 minutes.
5. Step 5: Remove from the oven and sprinkle the shredded cheddar cheese evenly on top.
6. Step 6: Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the top begins to brown.
7. Step 7: Let the casserole stand for 5 minutes before serving to allow it to set.

Tips & Variations

• For a slower cooking method, try using a Crock Pot: combine all ingredients except cheddar cheese in a greased Crock Pot, cook on high for 2-3 hours or low for 4 hours, then add cheddar cheese during the last 20 minutes of cooking.
• Use sharp cheddar for a more intense cheese flavor or add a pinch of smoked paprika for a subtle smoky kick.
• To make it extra creamy, stir in a little cream cheese with the sour cream before mixing.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees Fahrenheit until warmed through, or microwave in short bursts, stirring occasionally. The casserole may thicken as it cools, so you can add a splash of milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Just add the cheddar cheese topping before baking.

Can I use frozen corn instead of canned?

Yes, frozen corn works well. Be sure to thaw and drain it thoroughly to avoid excess moisture that might affect the casserole’s texture.

Paula Deen’s Corn Casserole Recipe

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5 from 70 reviews

Paula Deen’s Corn Casserole is a creamy, cheesy, and comforting side dish combining creamed and whole kernel corn with a rich blend of sour cream, butter, and Jiffy corn muffin mix. Baked to golden perfection and topped with melted cheddar cheese, this casserole is perfect for holiday dinners or potlucks.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 55 minutes (oven) or 2-4 hours (Crock Pot)
• Total Time: 1 hour 5 minutes (oven) or up to 4 hours (Crock Pot)
• Yield: 8 servings 1x
• Category: Side Dish
• 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, 8 tablespoons)
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the casserole.
2. Combine Ingredients: In a large bowl, mix together the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter until thoroughly combined.
3. Prepare Baking Dish: Grease a 9 x 13-inch casserole dish or a 10-inch cast iron skillet to prevent sticking. Pour the combined mixture evenly into the dish.
4. Bake Initial: Place the casserole uncovered in the preheated oven and bake for 45 minutes, allowing the mixture to set and start cooking through.
5. Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
6. Bake with Cheese: Return the casserole to the oven and bake for an additional 10 to 15 minutes, until the cheddar melts and the top starts to brown.
7. Rest: Let the casserole stand for 5 minutes outside the oven before serving to allow it to firm up slightly and improve serving texture.
8. Alternative Crock Pot Method: Combine ingredients as before (except cheddar). Transfer the mixture to a lightly greased Crock Pot and cook on high for 2-3 hours, or on low for 4 hours.
9. Add Cheese in Crock Pot: Add shredded cheddar cheese during the last 20 minutes of cooking in the Crock Pot to melt it nicely.
10. Check Doneness: Ensure the center is firm and set before serving, regardless of cooking method. Enjoy warm as a hearty side dish.

Notes

• Make sure to drain the whole kernel corn thoroughly to prevent a watery casserole.
• You can use either a casserole dish or cast iron skillet for oven preparation.
• The casserole can be cooked in a Crock Pot for a slow-cooked alternative.
• Allow the casserole to rest after baking to improve texture and make serving easier.
• Paula Deen recommends trying her Chili Cornbread Casserole as another delicious option.

Keywords: corn casserole, Paula Deen corn casserole, cheesy corn bake, creamed corn casserole, southern side dish, holiday side dish