Paula Deen Corn Casserole Recipe

Published by Izzy

on Apr 24, 2022

5 from 1 vote

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Are you on the lookout for something different to serve at your next holiday gathering? This corn casserole from Paula Deen is the answer! It bakes up beautifully in the oven, so your hands are free to prepare the other dishes on the menu, and all you need are six ingredients including a box of corn muffin mix.

When it comes to holiday gatherings, easy-to-prepare dishes make all of the difference. You’ll spend less time in the kitchen and more time enjoying a delicious meal with family and friends.

Ingredients You’ll Need

Whole Kernel Corn: The original recipe called for fresh corn cut from the cob, but this simpler version uses canned corn which works just as well!
Cream-Style Corn: The addition of cream-style corn creates an irresistible gooey texture.
Sour Cream: The casserole comes out extra creamy thanks to the sour cream. Greek yogurt can be used instead in a pinch.
Melted Butter: There’s nothing like the flavor of real butter.
Jiffy Corn Muffin Mix: Save a bunch of time by using ready-to-make corn muffin mix.
Cheddar Cheese: Use sharp cheddar cheese for the best flavor.

How to Make Paula Deen Corn Casserole

In a large mixing bowl, add all of the ingredients except for the cheese. Mix well.
Place the mixture into the casserole dish and bake at 350°F uncovered for 45 minutes.
Top with cheese. Bake for an additional 10-15 until the top is golden.
Let the casserole cool for about 5 minutes before serving.

Tips and Tricks for Making the Best Corn Casserole

Stir the cans of corn and sour cream together before adding them to the corn muffin mix. Stir the mixture just until well combined. Do not over-mix.
For a hit of spice, add a pinch of chili powder or cayenne pepper.
If the casserole is browning too fast, cover it with foil.
Make it your own by adding green onions, green chilies, bacon, or different kinds of flavorful cheese.

Leftovers can be stored in the fridge for 3-4 days in an airtight container. To reheat, place the casserole in an oven preheated to 300°F and bake for 10-20 minutes until warmed through.
For a sweeter-tasting casserole, add up to 2 Tablespoons of granulated sugar to the corn muffin mix.

How to Tell When the Casserole Is Done?

The surface of the casserole should be golden brown. If it’s still jiggly in the center, don’t worry. That’s how it should be when you take it out of the oven.

Can I Make this Recipe without Jiffy Mix?

Yes, you can use another brand of corn muffin mix or make your own homemade corn muffins.

Can I Make It Ahead of Time?

Yes, and it’s a great way to save time! You’ll want to combine all of the ingredients, except the cheese, in a greased baking dish. Cover the dish with plastic wrap and place in the fridge until it’s time to bake. Don’t forget to top the casserole with the cheese before baking. The casserole can be made up to 2 days in advance.

Can I Make this in a Crock Pot?

Yes, instead of baking the casserole, it can be made in a slow cooker. Combine all of the ingredients except for the cheddar cheese in the slow cooker. Cover and cook on high for 2-3 hours, or for 4 hours on low. Add the shredded cheese during the last 20 minutes of cooking. The center of the casserole should be firm and set before serving.

How to Store Leftovers

Leftovers can be stored in the fridge in an airtight container for 3-4 days, or in the freezer for up to three months.

How to Freeze Paula Deen Corn Casserole

Let the casserole cool completely. Place it in a freezer-safe container and freeze for 2 -3 months. Note that freezing can affect the texture of the casserole.

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5 from 1 vote