If you’re looking for a comforting, easy-to-make dish that’s perfect for family gatherings, holidays, or even weeknight dinners, Paula Deen’s Corn Casserole is a must-try. This rich, creamy, and cheesy southern classic is loved for its simplicity and crowd-pleasing flavor. Whether you’re serving it at Thanksgiving or as part of a cozy weekend meal, this recipe will win over anyone who loves hearty comfort food. Let’s explore what makes this dish so special, how to prepare it, and some helpful tips to perfect your casserole.
What Makes Paula Deen’s Corn Casserole So Special?
Paula Deen’s Corn Casserole stands out for its combination of simple ingredients, rich texture, and irresistible flavor. The blend of creamed corn, sweet whole kernel corn, sour cream, and melted cheese creates a luscious, comforting dish. The Jiffy Corn Muffin Mix is the secret ingredient, adding just the right balance of sweetness and structure.
This casserole pairs beautifully with roasted chicken, beef stew, or grilled vegetables, making it an ideal side dish for holidays, potlucks, or weeknight dinners. Its cheesy, buttery flavor makes it a timeless southern staple.
Ingredients You’ll Need
To make this casserole, gather these simple pantry staples:
• 14.75 oz. creamed corn – Adds smoothness and moisture to the casserole.
• 15.25 oz. whole kernel sweet corn, drained – Provides texture and a burst of sweetness.
• 8.5 oz. Jiffy corn muffin mix – The key to its signature flavor and structure.
• 8 oz. sour cream – Adds creaminess and a slight tang.
• 1 stick butter, melted – Enhances richness and flavor.
• 1 cup cheddar cheese, shredded – Melts into gooey, cheesy perfection.
How to Make Paula Deen’s Corn Casserole (Oven Method)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine all ingredients except the shredded cheese. Make sure to drain the whole kernel corn before adding it.
3. Mix well, ensuring the corn muffin mix is fully incorporated.
4. Pour the mixture into a greased 9 x 13-inch casserole dish (or a 10-inch cast iron skillet for a rustic touch).
5. Bake uncovered for 45 minutes, until the casserole is set but still moist in the center.
6. Sprinkle the shredded cheese evenly over the top and return to the oven for another 10-15 minutes, or until the cheese is melted and slightly browned.
7. Let the casserole rest for 5 minutes before serving to allow it to firm up.
Crock Pot Variation
Prefer a slow-cooker version? Here’s how:
1. In a large bowl, combine all ingredients except the cheese.
2. Lightly grease your Crock Pot and pour in the mixture.
3. Cook on high for 2-3 hours or low for 4 hours.
4. During the last 20 minutes, sprinkle the cheese on top, cover, and cook until melted and set in the center.
5. Check for doneness before serving.
Tips for Perfect Corn Casserole
• Avoid overmixing the batter to keep the casserole light and moist.
• Drain the whole kernel corn properly to prevent excess moisture.
• Keep an eye on the casserole during the last few minutes of baking to avoid overcooking, which can dry it out.
Variations and Substitutions
• Lighten it up: Swap sour cream for Greek yogurt.
• Add some heat: Mix in chopped jalapeños or cayenne for a spicy twist.
• Make it gluten-free: Use a gluten-free corn muffin mix.
• Experiment with cheese: Try sharp cheddar, mozzarella, or pepper jack for extra flavor.
Serving and Presentation Ideas
For an inviting presentation, serve your corn casserole straight from a colorful baking dish or cast iron skillet. Garnish with fresh parsley or chives for a pop of color. Pair it with roasted turkey, mashed potatoes, and green beans for a classic holiday meal, or serve alongside grilled meats and salads for a more casual gathering.
Storing and Reheating Leftovers
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F oven for 15-20 minutes or microwave individual portions for 1-2 minutes.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat as needed.
FAQ
Can I make this ahead of time?
Yes! Prepare the mixture up to 24 hours in advance, store it in the fridge, and bake when ready.
Can I freeze the casserole?
Absolutely. Cool it completely, wrap tightly, and freeze. Thaw and bake for a fresh-out-of-the-oven taste.
What can I use instead of sour cream?
Try Greek yogurt or cream cheese for a different flavor and texture.
Easy Paula Deen’s Corn Casserole Recipe
Ingredients
- 14.75 oz. creamed corn – Adds smoothness and moisture to the casserole.
- 15.25 oz. whole kernel sweet corn drained – Brings texture and a burst of sweetness.
- 8.5 oz. Jiffy corn muffin mix – The secret ingredient that gives the dish structure and a hint of sweetness.
- 8 oz. sour cream – Makes the casserole creamy and tangy.
- 1 stick butter melted – Adds richness and depth of flavor.
- 1 cup cheddar cheese shredded – Adds a cheesy topping for irresistible flavor.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine all ingredients except for the shredded cheddar cheese. Make sure to drain the whole kernel corn before adding it to the mixture.
- Mix thoroughly, ensuring the corn muffin mix is fully incorporated into the other ingredients.
- Pour the mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet for a rustic presentation.
- Bake uncovered for 45 minutes, until the casserole is set but still moist in the center.
- After 45 minutes, evenly sprinkle the shredded cheddar cheese on top.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the top is golden brown.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows it to firm up for perfect slicing.
