Corn Casserole Recipe

Paula Deen’s Corn Casserole is the ultimate comfort side dish that brings creamy, cheesy, buttery flavor to any dinner table. It’s effortless to prep and guaranteed to be a crowd favorite.

This recipe uses Jiffy corn muffin mix, creamed corn, and cheddar cheese to create a golden, indulgent casserole with a fluffy texture and rich corn flavor in every bite.

Star Ingredients in Paula Deen’s Corn Casserole

• Jiffy corn muffin mix – The iconic base that gives the casserole its fluffy, bread-like structure with just the right touch of sweetness.
• Creamed corn – Adds creamy texture and enhances the corn-forward flavor that defines this dish.
• Whole kernel sweet corn – Provides bursts of juicy corn in every bite, balancing the richness with fresh texture.
• Sour cream – Delivers a smooth, tangy creaminess that keeps the casserole moist and rich.
• Butter (melted) – Adds irresistible depth and buttery flavor that makes each bite feel indulgent and homey.
• Cheddar cheese (shredded) – Sprinkled on top for a melty, golden crust that ties all the flavors together.

Easy-Breezy Steps to Make This Southern Classic

Start by preheating your oven to 350°F. In a large mixing bowl, stir together everything except the cheese. Make sure to drain the sweet corn well so the casserole isn’t soggy.

Pour the mixture into a greased casserole dish or cast iron skillet. Bake uncovered for 45 minutes, then scatter cheddar cheese over the top and return to the oven.

Bake for another 10–15 minutes, just until the top is golden and bubbling. Let it rest for a few minutes before serving so it sets up perfectly.

For slow cooker lovers, you can make it in the Crock Pot on high for 2–3 hours or low for 4 hours, adding the cheese in the final 20 minutes.

Tips & Variations to Make It Your Own

For an extra savory twist, mix in chopped jalapeños, green onions, or cooked crumbled bacon before baking. If you’re craving a touch of sweetness, a spoonful of honey or a dash of sugar in the batter balances the savory elements beautifully.

This casserole also adapts easily to different cheeses—try Monterey Jack, pepper jack, or even a smoky gouda for something a little different. To make it vegetarian-friendly, simply ensure the Jiffy mix used is free from lard.

And if you like a crisper top, remove the foil and broil for the last few minutes until you get a slightly toasted cheese layer.

Keeping Leftovers Just as Delicious

To store leftovers, let the casserole cool completely before transferring to an airtight container. It will keep in the fridge for up to four days.

For freezing, wrap tightly in foil or portion into freezer-safe containers. Thaw overnight in the fridge before reheating. Warm it in a 300°F oven until heated through, or microwave individual servings for quick, cozy leftovers.

If reheating from frozen, bake covered at 325°F for 25–30 minutes or until warmed to the center. Add a sprinkle of fresh cheese on top before baking for that freshly made flavor.

Corn Casserole Recipe

This rich and comforting corn casserole features a harmonious blend of creamy textures and sweet corn flavors, brought together with a simple Jiffy mix base. Perfect for holiday feasts or everyday dinners, it can be conveniently prepared in advance.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Corn Casserole Recipe

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Resting Time: 5 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6

Ingredients

• 1 stick butter melted
• 8 oz. sour cream
• 14.75 oz. creamed corn
• 8.5 oz. Jiffy corn muffin mix
• 1 cup cheddar cheese shredded
• 15.25 oz. whole kernel sweet corn drained

Instructions

• Preheat the oven to 350°F. In a large mixing bowl, combine the creamed corn, whole kernel corn (drained), sour cream, melted butter, and Jiffy corn muffin mix, ensuring an even blend. Transfer the mixture into a greased 9×13-inch baking dish or a 10-inch cast iron skillet. Bake uncovered for 45 minutes. Sprinkle shredded cheddar cheese over the top and return to the oven for another 10 to 15 minutes, until a golden crust forms. Allow the casserole to rest for 5 minutes before serving.

Crock Pot Method

• In a large bowl, stir together the creamed corn, drained sweet corn, sour cream, melted butter, and corn muffin mix. Lightly grease the Crock Pot and pour in the mixture. Cook on high for 2 to 3 hours or on low for approximately 4 hours. Add shredded cheddar during the final 20 minutes of cooking. Ensure the center is fully set before serving.
• Notes
• Only the dry contents of the Jiffy box should be used—do not prepare it beforehand.
• Make-Ahead Option 1: Combine all ingredients except cheese, pour into a casserole dish, cover, and refrigerate. Let sit at room temperature for 30 minutes prior to baking.
• Make-Ahead Option 2: Bake the casserole covered at 350°F for 50 minutes, allow it to cool, then refrigerate. Before serving, top with cheese and warm at 300°F for 10 minutes covered, then bake uncovered at 350°F for 10–15 minutes until cheese is melted.
• Cheese may also be added prior to baking and cooked covered for 55–60 minutes as an alternative approach.