Corn casserole has always been a staple on Southern holiday tables, and Paula Deen’s corn casserole recipe takes it to the next level with just six simple ingredients. Whether you’re planning ahead for Thanksgiving, preparing for a potluck, or needing a cozy side for family dinner, this dish offers buttery, cheesy comfort that delivers every time. It’s the kind of recipe that gets requested again and again—because it’s fast to prep, rich in flavor, and impossible to mess up. From oven-baked to Crock Pot-friendly, it’s versatile, dependable, and worth adding to your permanent collection.
How This Corn Casserole Became a Family Favorite
A Hand-Me-Down Hit
Years ago, a friend brought this to a church potluck. It was golden, slightly crisp on the edges, creamy in the middle, and gone in ten minutes flat. The secret? Paula Deen’s method with Jiffy corn muffin mix. It blends the sweetness of corn with savory richness in a way that feels indulgent but effortless. No complicated steps. No long list of ingredients. Just stir, bake, and serve. That’s part of the magic—and why I’ve made it for everything from lazy Sundays to full holiday spreads.
Why This Recipe Stands Out
Paula Deen’s corn casserole hits the right balance. The creamed corn provides moisture, the whole kernels add texture, and the Jiffy mix binds everything together without needing eggs or extra flour. Sour cream brings a cool tang, melted butter adds depth, and cheddar cheese finishes it off with a melt you can’t skip. The recipe also adapts well: make it ahead, freeze it, or slow-cook it. With only one bowl and one dish to wash, it’s low-effort cooking that yields high praise.
Easy Ingredients, Foolproof Prep for Paula Deen’s Corn Casserole
Only Six Ingredients, All from the Pantry
The beauty of Paula Deen’s corn casserole is how little you need to get it right. Just six items—most of which you likely already have—combine for a side that’s both creamy and structured. Here’s what goes in:
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (14.75 oz) creamed corn
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1 cup shredded cheddar cheese
- 1 stick butter, melted
- 1 cup sour cream
You don’t need to prepare the Jiffy mix—just add the dry mix directly. The butter adds richness, while sour cream ensures that velvety texture. If you’re avoiding dairy, full-fat Greek yogurt works in place of sour cream, though the flavor will slightly shift. For a sharper bite, try extra-sharp cheddar.
Every ingredient plays a purpose. No fillers. No unnecessary steps. That’s what makes this version of Paula Deen’s corn casserole a reliable go-to when you need something warm and filling, fast.
Two Ways to Cook It: Oven or Crock Pot
This dish works in both the oven and the slow cooker, depending on your schedule.
Oven Instructions:
Mix all ingredients except cheese. Pour into a greased 9×13 casserole dish. Bake at 350°F uncovered for 45 minutes. Top with cheddar and bake another 10–15 minutes until golden.
Crock Pot Option:
Stir ingredients as above, then pour into a greased slow cooker. Cook on high for 2–3 hours or on low for 4. Add cheddar during the last 20 minutes.
Both methods deliver the same creamy center and slightly crisp edge. Choose based on convenience. Either way, you get Paula Deen’s corn casserole at its best: hands-off and always satisfying.
Paula Deen’s Corn Casserole
Ingredients
- 14.75 oz. creamed corn
- ▢15.25 oz. whole kernel sweet corn drained
- ▢8.5 oz. Jiffy corn muffin mix
- ▢8 oz. sour cream
- ▢1 stick butter melted
- ▢1 cup cheddar cheese shredded
Instructions
- Oven
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
- Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
- Crock Pot
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Notes
Make-Ahead Method:
Method 1: Assemble and Refrigerate
Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined
Method 2: Bake and Reheat
Bake covered at 350° for 50 minutes, let it cool, and refrigerate. Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up. Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula’s method is as described above, but I have done both ways with equal success. Nutrition
Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
Easy Ingredients, Foolproof Prep for Paula Deen’s Corn Casserole
Only Six Ingredients, All from the Pantry
The beauty of Paula Deen’s corn casserole is how little you need to get it right. Just six items—most of which you likely already have—combine for a side that’s both creamy and structured. Here’s what goes in:
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (14.75 oz) creamed corn
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 1 cup shredded cheddar cheese
- 1 stick butter, melted
- 1 cup sour cream
You don’t need to prepare the Jiffy mix—just add the dry mix directly. The butter adds richness, while sour cream ensures that velvety texture. If you’re avoiding dairy, full-fat Greek yogurt works in place of sour cream, though the flavor will slightly shift. For a sharper bite, try extra-sharp cheddar.
Every ingredient plays a purpose. No fillers. No unnecessary steps. That’s what makes this version of Paula Deen’s corn casserole a reliable go-to when you need something warm and filling, fast.
Two Ways to Cook It: Oven or Crock Pot
This dish works in both the oven and the slow cooker, depending on your schedule.
Oven Instructions:
Mix all ingredients except cheese. Pour into a greased 9×13 casserole dish. Bake at 350°F uncovered for 45 minutes. Top with cheddar and bake another 10–15 minutes until golden.
Crock Pot Option:
Stir ingredients as above, then pour into a greased slow cooker. Cook on high for 2–3 hours or on low for 4. Add cheddar during the last 20 minutes.
Both methods deliver the same creamy center and slightly crisp edge. Choose based on convenience. Either way, you get Paula Deen’s corn casserole at its best: hands-off and always satisfying.
Make-Ahead Tips and Serving Suggestions for Paula Deen’s Corn Casserole
Two Ways to Make It Ahead
One reason Paula Deen’s corn casserole is so popular during the holidays is that you can make it ahead without losing texture or flavor. It holds well in the fridge and reheats beautifully—two things every home cook needs when managing multiple dishes.
Method 1: Assemble and Chill
Mix all the ingredients except cheese, spread into a casserole dish, cover, and refrigerate up to 48 hours. Before baking, let it sit out for 30 minutes to come to room temperature. Then bake as normal. Add cheese during the last 10–15 minutes of baking.
Method 2: Bake and Reheat
Bake the full dish (without cheese) for 50 minutes. Let it cool, cover, and refrigerate. When ready to reheat, top with cheese, cover with foil, and warm it at 300°F for 10 minutes. Then uncover and bake at 350°F for 10–15 minutes more to melt and brown the cheese.
Both methods preserve that buttery, creamy texture that defines Paula Deen’s corn casserole. The topping stays soft enough to cut but firm enough to hold its shape—perfect for buffet spreads or plated meals.
How to Serve It Right
Paula Deen’s corn casserole goes with more than just turkey. Serve it with:
- Roast chicken or pork loin
- BBQ ribs or pulled pork
- Baked ham or meatloaf
- Fried chicken or sausage stuffing
It also pairs well with greens, cranberry sauce, or green bean casserole. Serve warm, not piping hot. Let it sit for five minutes after baking to firm up and cut cleanly. Whether scooped or sliced, it always delivers.
Storing, Freezing, and Customizing Paula Deen’s Corn Casserole
How to Store and Freeze Leftovers
Leftover Paula Deen’s corn casserole stores well and stays flavorful for days. Let it cool completely before transferring to an airtight container. It keeps in the fridge for up to 4 days.
To reheat, cover with foil and bake at 300°F until warmed through (about 15 minutes). Microwave works too, but the texture is better from the oven.
Freezing instructions:
You can freeze this casserole after baking. Let it cool, wrap tightly in foil, then place in a freezer bag. It lasts up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 325°F until heated through. If adding cheese before freezing, note that the topping may brown faster.
This makes it ideal for batch cooking or holiday prep. Label with the date and reheating instructions so you’re never guessing later.
Flavor Boosts and Variations
Paula Deen’s corn casserole is simple enough to stand alone—but flexible enough to customize.
Popular add-ins include:
- Cooked, crumbled bacon
- Chopped jalapeños or green chiles
- Diced green onions or sautéed onions
- Pepper jack cheese for extra kick
- Diced ham or rotisserie chicken for a full meal
For a slightly firmer texture, reduce sour cream to ¾ cup. For extra fluffiness, beat in one egg (though it’s not needed by default). Want more crust on top? Bake it uncovered longer until golden brown edges form.
Every version still delivers that signature Paula Deen flavor—rich, buttery, and deeply comforting. Choose your variation based on who you’re feeding and what’s on hand. This recipe welcomes tweaks without losing its charm.
Frequently Asked Questions About Paula Deen’s Corn Casserole
1. Can I make Paula Deen’s corn casserole without sour cream?
Yes, you can substitute full-fat Greek yogurt for sour cream in equal amounts. The flavor will change slightly, but the texture remains creamy and firm.
2. Is Paula Deen’s corn casserole gluten-free?
Not by default. Jiffy corn muffin mix contains wheat flour. To make it gluten-free, use a certified gluten-free corn muffin mix and verify all other ingredients.
3. Can I double the recipe for a crowd?
Yes. Double all ingredients and use two casserole dishes or one large roasting pan. Increase baking time by 10–15 minutes and check for doneness in the center.
4. What’s the best way to freeze corn casserole?
Freeze after baking. Let it cool, wrap tightly in foil, and place in a freezer-safe bag. Thaw in the fridge overnight and reheat at 325°F until hot.
Conclusion
Paula Deen’s corn casserole is more than just a side—it’s a dependable, crowd-pleasing dish that works for any occasion. With a short ingredient list, flexible prep options, and freezer-friendly storage, it checks all the boxes for weeknight meals and special events alike. Whether you follow the original or mix in your own twist, it always delivers rich, buttery comfort in every bite.
