This deliciously simple corn casserole, inspired by Paula Deen, is the perfect side dish for any gathering. Made with a Jiffy corn muffin mix and just five other basic ingredients, it's easy to prepare and full of comforting flavor. It can be made up to two days in advance and baked just before serving.
In a large mixing bowl, combine the creamed corn, drained whole kernel corn, sour cream, melted butter, and Jiffy corn muffin mix. Stir until all ingredients are evenly incorporated.
Transfer the mixture into a greased 9x13-inch baking dish or a 10-inch cast iron skillet.
Bake, uncovered, for 45 minutes.
Remove from the oven and sprinkle the shredded cheddar cheese over the top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the top turns golden brown.
Allow the casserole to rest for 5 minutes before serving.
Crock Pot Method
In a large bowl, mix together the creamed corn, drained whole kernel corn, sour cream, melted butter, and Jiffy corn muffin mix.
Lightly grease the Crock Pot and pour the mixture inside.
Cook on high for 2-3 hours or on low for 4 hours.
Add the shredded cheddar cheese in the final 20 minutes of cooking.
Ensure the center is set before serving.
Notes
When using the Jiffy corn muffin mix, add it directly as a dry ingredient—there’s no need to prepare the mix separately.