Introduction
The house fills with a warm, sweet-corn aroma as the edges bubble and brown—my favorite signal that dinner is almost ready. Right away I think of Paula Deen Corn Casserole, a simple dish that always brings everyone to the table. This always takes me back to Sunday dinners. If you love comfort food, you’ll find this one impossible to resist, and it pairs beautifully with roasted chicken or ham. Also, for another cozy casserole idea try this family-style comfort casserole.
Why You’ll Love This
- Fast to pull together, even on busy nights.
- Creamy, slightly sweet, with a buttery finish kids love.
- Budget-friendly pantry staples everyone keeps on hand.
- Crowd-pleaser for holidays and weeknight dinners alike.
- Keeps well, so you can make it ahead.
Quick Recipe Snapshot
- Servings: 8 (approx.)
- Prep time: 10 minutes
- Cook time: 45–55 minutes
- Total time: 55–65 minutes
- Skill level: Easy
- Taste: savory + buttery with sweet corn notes
A reliable, forgiving recipe that builds confidence—read on and you’ll nail this every time.
Ingredients You’ll Need
- 1 box Jiffy corn muffin mix
- 1 can creamed corn
- 1 can whole corn, drained
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
Chef notes:
- Jiffy mix = quick binder, classic flavor.
- Drain whole corn well to avoid soggy casserole.
- Sour cream = tang + creaminess.
- Use sharp cheddar for bolder flavor.
- Melted butter helps golden edges.
How to Make It
- First, preheat your oven to 350°F (175°C). Grease a 9×13 or similar baking dish.
- Then, pour the Jiffy mix into a large bowl and add the creamed corn and drained whole corn. Stir gently.
- Next, add the sour cream and melted butter, and mix until everything looks evenly combined and glossy. You’ll notice the batter thicken slightly.
- Meanwhile, scrape the mixture into the prepared dish, smoothing the top with a spatula so it bakes evenly.
- Bake for 45–50 minutes. Look for golden edges and a set center—when a toothpick comes out with a few moist crumbs, it’s done. This is my favorite cue for Paula Deen Corn Casserole.
- Then, pull it out and sprinkle the shredded cheddar across the top. Return to the oven for 5–10 minutes until the cheese melts and bubbles.
- Finally, let it rest 5 minutes before serving so the casserole firms up and slices cleanly.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-shredded cheese and drain the corn in advance to speed assembly.
- Common mistake + fix: If it’s too wet in the center, bake 5–10 minutes longer and tent with foil if the top browns too fast.
- Simple variation: Stir in a pinch of smoked paprika or chopped jalapeño for gentle heat.
Serving Ideas
- Weeknight dinner: Serve alongside roasted chicken and steamed green beans.
- Brunch: Top with extra cheddar and crispy bacon for a savory brunch dish.
- Holiday table: Let it sit warm in a casserole dish for easy family-style serving.
- Potluck: Bring in a foil pan—it travels well and keeps people happy.
Optional garnishes: chopped chives, a dollop of sour cream, or extra shredded cheddar.
Also consider trying this with a side salad to balance the richness: a comforting casserole companion.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in the fridge.
- Reheat: Warm in a 350°F oven covered with foil to protect the top and preserve texture.
Leftover idea: Chop and fold into scrambled eggs or build a savory breakfast sandwich.
Paula Deen Corn Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13 or similar baking dish.
- Pour the Jiffy mix into a large bowl and add the creamed corn and drained whole corn. Stir gently.
- Add the sour cream and melted butter, mixing until everything is evenly combined.
- Scrape the mixture into the prepared dish, smoothing the top with a spatula.
- Bake for 45–50 minutes, looking for golden edges and a set center.
- Sprinkle shredded cheddar across the top and return to the oven for an additional 5–10 minutes until the cheese melts.
- Let it rest for 5 minutes before serving.
Notes
FAQs
Q: Can I make it ahead?
A: Yes. Assemble, cover, and refrigerate up to 24 hours; then bake as directed, adding a few extra minutes if cold from the fridge.
Q: What substitutions work?
A: You can swap Greek yogurt for sour cream (slightly tangier) or use Monterey Jack instead of cheddar for milder cheese.
Q: How do I know it’s done?
A: The edges will be golden and bubbling, and a toothpick in the center should come out with just a few moist crumbs.
Q: Can I freeze Paula Deen Corn Casserole?
A: Absolutely—freeze before or after baking, but wrap tightly and thaw in the fridge before reheating.
Final Thoughts
I make this recipe when I want something comforting without fuss—family always asks for seconds, and the leftovers feel like a treat. So, pull out that Jiffy box, stir with a wooden spoon, and enjoy the little moment when the cheese melts into a golden blanket. Give it a try and tweak the spice or cheese to your taste; you’ll see why I keep returning to Paula Deen Corn Casserole.
Conclusion
For a classic take, see this version at Paula Deen’s Corn Casserole – The Cozy Cook, and for Paula Deen’s official spin check Southern Corn Casserole Recipe | Paula Deen.
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