Paula Deen Corn Casserole

Paula Deen's corn casserole is my go-to side dish for family gatherings or weeknight dinners when I want something comforting and crowd-pleasing with minimal fuss. This version is extra creamy and cheesy with just enough savoriness to keep everyone asking for seconds.

The first time I made this corn casserole was on a busy Thanksgiving morning. It went into the oven in five minutes while I tackled a turkey and sides. My family polished it off before anything else on the table and now it is requested at every holiday.

Ingredients

• Creamed corn: adds moisture and a touch of sweetness. Look for brands with no added sugar for best results.
• Whole kernel sweet corn: brings little pops of texture. Drain thoroughly so your casserole is not watery.
• Jiffy corn muffin mix: delivers the perfect fluffy yet dense body. Always use the dry mix straight from the box.
• Sour cream: gives richness and a barely tangy background. Choose full-fat for the creamiest texture.
• Melted butter: infuses an irresistible buttery flavor throughout the dish. Use real unsalted butter if possible.
• Cheddar cheese: on top makes a gooey golden crust. Freshly shred cheese from a block for best melt and flavor.

Step-by-Step Instructions

Prepare Oven:

Heat your oven to 350 degrees to get a steady even bake.

Mix Ingredients:

In a large bowl whisk together the creamed corn whole kernel corn Jiffy mix sour cream and melted butter until fully combined. Make sure to break up any dry pockets.

Transfer to Pan:

Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet. Smooth out the top gently with a spatula.

Bake the Casserole:

Place in the oven and bake uncovered for about 45 minutes. The edges should start turning golden and the center should be set and puffed.

Add Cheddar Cheese:

Sprinkle cheddar cheese evenly over the partially baked casserole and return to the oven for another 10 to 15 minutes. The cheese should be melted and developing light brown spots.

Rest and Serve:

Allow the casserole to rest for 5 minutes. This helps it set up and makes serving easier.

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Corn has always been my favorite summer vegetable so this dish feels nostalgic for me. My grandmother used to make a version with extra cheese and a dash of extra butter which I have carried on in my own kitchen. Every time I pull this from the oven my kids rush in from playing to grab the first piece.

Storage Tips

Let your corn casserole cool completely before storing. Cover tightly and refrigerate for up to four days. For longer storage wrap well and freeze for up to a month. Reheat in the oven with a bit of foil to trap moisture and keep the cheese soft.

Ingredient Substitutions

You can use Greek yogurt in place of sour cream for a tangier twist and a little extra protein. If you do not have Jiffy mix try another cornbread mix but check for similar weight and sweetness. Sharp white cheddar is also delicious in place of yellow cheddar if you want a deeper flavor.

Serving Suggestions

This corn casserole pairs beautifully with roasted or grilled meats like pork tenderloin or chicken. It rounds out a holiday table especially with dishes like green beans and mashed potatoes. I like to serve it with a dollop of hot honey for a sweet and spicy contrast or with jalapeños for heat.

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Cultural and Historical Context

Corn casseroles like this one are rooted in Southern cuisine where corn is a staple crop. Creamed corn and cornmeal have been stretching family meals for generations adding both comfort and budget-friendly heft to the table. Recipes like Paula Deen's capture that warmth and practicality that make it such a classic at potlucks and holidays.

Frequently Asked Questions

→ Can I use a different corn muffin mix instead of Jiffy?

Yes, most corn muffin mixes work, but Jiffy delivers the classic texture and mild sweetness typical of this casserole.

→ Is it possible to make this dish ahead of time?

Absolutely. You can either assemble and refrigerate before baking, or bake ahead and simply reheat before serving.

→ Should the whole kernel corn be drained?

Yes, drain the whole kernel corn prior to mixing with other ingredients to avoid excess moisture.

→ Can I bake this using a cast iron skillet?

Yes, a 10-inch cast iron skillet is perfect and gives a golden crust. You can also use a standard casserole dish.

→ How do I know when the casserole is ready?

The center should be firm and set, and the cheese topping should be golden and bubbling when finished baking.

→ Is it possible to prepare this in a slow cooker?

Yes, combine ingredients as directed and cook in a greased Crock Pot, adding cheese in the last 20 minutes of cooking.