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Paula Deen Corn Casserole

A simple, buttery corn casserole that's perfect for weeknight dinners and holidays alike.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy corn muffin mix A quick binder with classic flavor.
  • 1 can creamed corn
  • 1 can whole corn, drained Drain well to avoid soggy casserole.
  • 1 cup sour cream Adds tang and creaminess.
  • 1/2 cup melted butter Helps achieve golden edges.
  • 1 cup shredded cheddar cheese Use sharp cheddar for bolder flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 or similar baking dish.
  2. Pour the Jiffy mix into a large bowl and add the creamed corn and drained whole corn. Stir gently.
  3. Add the sour cream and melted butter, mixing until everything is evenly combined.
  4. Scrape the mixture into the prepared dish, smoothing the top with a spatula.
Baking
  1. Bake for 45–50 minutes, looking for golden edges and a set center.
  2. Sprinkle shredded cheddar across the top and return to the oven for an additional 5–10 minutes until the cheese melts.
  3. Let it rest for 5 minutes before serving.

Notes

For added flavor, stir in smoked paprika or chopped jalapeño. Store leftovers in an airtight container for 3–4 days, or freeze for up to 2 months.