That first crackle as you slice into Paula Deen’s Corn Casserole always draws me to the oven. The glossy surface hints at the tender, slightly custardy crumb inside. After testing this recipe three times, I learned how to coax out the deepest buttery aroma and the richest golden edges. Each run taught me exactly when the center’s soft bubbling turns perfectly set.
Why You’ll Love Paula Deen’s Corn Casserole Recipe
- Silky-smooth interior contrasted by a crispy, nutty-tinted crust
- Hands-off assembly that fits into a busy weeknight routine
- Adaptable base—add peppers, herbs or swap the cheese to suit your mood
- A Southern staple with roots in simple pantry ingredients
A Little Background
Years ago, I first spotted this casserole alongside sweet potato soufflé at a holiday potluck. Intrigued, I whipped it up on Thanksgiving Eve. Testing note: my initial bake with low-fat sour cream left it too loose, so I switched to full-fat for creamier results. Over seasonal roasts and weeknight dinners, it’s become a reliable side—and sometimes the star of the table.
Key Ingredients for Paula Deen’s Corn Casserole
- Jiffy corn muffin mix (8.5 oz): Provides structure and a hint of sweetness; swap for your favorite mix in a pinch.
- Cream-style corn (15 oz can): Delivers silky moisture; stir gently to retain that velvety texture.
- Whole kernel corn (15 oz can), drained: Adds pop and chew; look for non-GMO if you prefer.
- Sour cream (1 cup): Boosts tang and creaminess; full-fat yields the richest mouthfeel.
- Cheddar cheese (1 cup, shredded): Sharp balance to the sweet corn; reserve a handful for a bubbly topping.
How to Make Paula Deen’s Corn Casserole
- Preheat oven to 350°F and grease a 9×9-inch baking dish with cooking spray.
- In a large bowl, stir together the Jiffy mix, cream-style corn, drained whole kernel corn, sour cream, and melted butter until just blended.
- Fold in half of the shredded cheddar cheese, leaving the rest for the top layer.
- Spread the mixture into the prepared dish, sprinkle with remaining cheese, and bake for 45 minutes until golden around the edges and set in the center.
Pro Tips & Troubleshooting
- Testing discovery: Let the casserole rest 10 minutes before slicing so it firms up.
- If your edges brown too fast, tent loosely with foil halfway through baking.
- Stir in diced roasted red peppers or canned green chiles for a seasonal twist.
- To halve the recipe, use an 8×8-inch pan and reduce bake time to about 35 minutes.
Storage & Make-Ahead Guide
You can prepare the mixture and refrigerate it covered for up to 24 hours before baking. After baking, cool to room temperature (no more than 2 hours out), then cover and chill for up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through. Storage note: During my freezer trial, I froze a portion in a sealed container; it thawed overnight with only a slight moisture change, then crisped back up under the broiler.
Serving Suggestions
Cut into squares and serve alongside smoked brisket or herb-roasted chicken. A spoonful of tangy slaw on the side amplifies the creamy grain. For brunch, top with a fried egg and chopped chives for a comforting morning treat.
Frequently Asked Questions
- How do I reheat Paula Deen’s Corn Casserole? Preheat oven to 325°F, cover the casserole, and heat for 15–20 minutes until it’s warmed through.
- Can I make Paula Deen’s Corn Casserole ahead of time? Yes—assemble, cover, and refrigerate for up to 24 hours, then bake as directed.
- Can I freeze Paula Deen’s Corn Casserole? Freeze baked portions in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
- What’s the best substitute for sour cream in corn casserole? Full-fat Greek yogurt or crème fraîche work well and add a gentle tang.
- How can I make Paula Deen’s Corn Casserole spicier? Stir in chopped jalapeños, a pinch of cayenne, or a swirl of chipotle in adobo before baking.
- Is Paula Deen’s Corn Casserole gluten-free? Not with the standard Jiffy mix—swap in a certified gluten-free corn muffin mix to adapt.
Final Thoughts
From golden edges to that first soft crackle, Paula Deen’s Corn Casserole never fails to bring warmth to my table. My favorite twist is a handful of fresh chives sprinkled on top just before serving. I hope your version achieves those tender, slightly sweet bites that keep everyone coming back for seconds—let me know how your casserole turned out!
More Recipes You’ll Love
- Instant Pot BBQ Chicken – smoky tender chicken that pairs perfectly with a creamy corn side
- Crockpot Chicken and Gravy – rich, saucy comfort that soaks into golden casserole crumbs
- Southern Potato Salad – chilled, tangy style salad to balance out the warm, custardy casserole
- Roasted Broccoli and Carrots – simply seasoned vegetables add color and crunch alongside creamy corn
Paula Deen’s Corn Casserole
Ingredients
Main
- 8.5 oz Jiffy corn muffin mix
- 15 oz cream-style corn
- 15 oz whole kernel corn drained
- 1 cup sour cream
- 0.5 cup butter melted
- 1 cup cheddar cheese shredded
Instructions
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish with cooking spray.
- In a large bowl, stir together the Jiffy corn muffin mix, cream-style corn, whole kernel corn, sour cream, and melted butter until just blended.
- Fold in half of the shredded cheddar cheese, reserving the rest for the top.
- Spread the mixture into the prepared dish, sprinkle with remaining cheese, and bake for 45 minutes until golden around the edges and set in the center.
- Allow to rest 10 minutes before serving.