Paula Deen’s Corn Casserole Recipe

Sometimes, the simplest recipes bring the most joy, and Paula Deen’s Corn Casserole is a perfect example of that. It’s one of those dishes that I often find myself returning to for potlucks, family gatherings, or even just a cozy weeknight dinner. The first time I made it, I was instantly sold on its creamy, cheesy goodness. And the best part? It comes together with just a few pantry staples and doesn’t take much hands-on time at all. Whether you bake it in the oven or let the slow cooker do all the work, this dish will win over even the pickiest eaters!

Now, what makes this corn casserole stand out from all the other side dishes? The combination of sweet corn and creamed corn brings a delightful texture, and then there’s the magic of Jiffy corn muffin mix. It gives the casserole that slight cornbread-like consistency without being too dense. Oh, and we can’t forget the gooey cheddar cheese on top! Trust me, once you make this dish, you’ll start looking for excuses to make it again. (It’s the perfect excuse to invite friends over, just saying!)

this RECIPE

A little backstory on my love for this corn casserole

I still remember the first time I made this dish for Thanksgiving. I was feeling a bit overwhelmed by the idea of hosting, but I wanted a side that was both comforting and crowd-pleasing without requiring me to spend hours in the kitchen. A friend recommended Paula Deen’s Corn Casserole, and I figured, why not? It was easy enough to put together and didn’t require any fancy ingredients I didn’t already have at home. As soon as I pulled it out of the oven and topped it with that bubbling cheddar cheese, I knew I had a hit on my hands.

Everyone kept coming back for seconds, and let’s just say, the leftovers didn’t last long. It was warm, buttery, with a hint of sweetness from the corn and a creamy richness from the sour cream. To this day, every time I bake it, the aroma brings me right back to that Thanksgiving dinner—a moment of calm amidst the chaos of the holidays.

A little dish with a lot of history

Corn casseroles have a long history in American cuisine, particularly in the South where corn is a staple crop. Over the years, this humble dish has evolved from simple corn pudding to the more modern versions we know today, often incorporating ingredients like cheese, sour cream, or even bacon (I mean, who can say no to bacon, right?). Paula Deen’s version is the epitome of comfort food, blending traditional Southern flavors with a little modern convenience. It’s interesting to see how such a basic, old-fashioned dish can remain popular in kitchens across the country. Maybe it’s because, deep down, we all crave those comforting flavors that feel like home.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Creamed Corn: This is what gives the casserole its creamy texture. If you’re out of creamed corn, don’t worry! You can actually make your own by blending half of your regular canned corn with some milk or cream.
• Whole Kernel Sweet Corn: Adds that perfect bit of texture with whole kernels popping through every bite. If you’re in a pinch and don’t have canned corn, frozen corn works great—just make sure to thaw and drain it well.
• Jiffy Corn Muffin Mix: The star that gives the casserole its signature cornbread-like consistency. If you don’t have Jiffy, you can substitute with another brand, or even make your own quick cornmeal mix with flour, cornmeal, sugar, and baking powder.
• Sour Cream: This adds richness and a slight tang that balances out the sweetness of the corn. Greek yogurt is a solid substitute if you want to add a bit more protein to the dish.
• Butter: One stick of melted butter brings all the ingredients together and gives the casserole that indulgent flavor. You could try using margarine, but I’ve found that butter gives it the best flavor.
• Cheddar Cheese: Ah, cheddar, the finishing touch. It’s what transforms this from a humble side dish to a star of the table. Feel free to experiment with different cheeses if cheddar isn’t your thing—Monterey Jack or even a spicy pepper jack would work well here!

Kitchen gear: what you need (and what you can totally skip)

You don’t need much for this recipe, which is part of its charm.

• Large Mixing Bowl: You’ll need one to combine everything. Make sure it’s big enough to stir without making a mess (been there, done that).
• Casserole Dish or Cast Iron Skillet: I love using a 9×13-inch casserole dish, but if you have a 10-inch cast iron skillet, it’s a game-changer. The cast iron gives the edges of the casserole a lovely crispness that’s just irresistible.
• Oven or Crock Pot: This recipe is incredibly versatile. If you’re short on time, bake it in the oven for a golden brown, cheesy topping. Or if you want to set it and forget it, the slow cooker is your best friend.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat the oven: If you’re using the oven, preheat it to 350°F. This gives the casserole that perfect balance of a slightly crispy top and a creamy center.
2. Mix it all up: In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter. Be sure to drain the whole kernel corn! (I once forgot and ended up with a much soggier dish than intended.)
3. Into the dish: Pour the mixture into your greased casserole dish or cast iron skillet. I’ve tried skipping the greasing step, but trust me, you’ll want to grease it well to avoid any sticky situations.
4. Bake: Pop it into the oven and bake uncovered for 45 minutes. The top should be set, but not browned yet. If it looks a little wobbly, give it a few more minutes.
5. Cheese time! Sprinkle the shredded cheddar over the top and bake for another 10-15 minutes. This is where the magic happens—the cheese will melt into a bubbly, golden crust. Once it starts to brown around the edges, you know it’s ready.
6. Rest: Let it sit for about 5 minutes before diving in. I know it’s hard, but this helps it firm up so you get those perfect slices.

Variations: because every recipe could use a little twist

• Vegan version: Swap the butter for a plant-based alternative, use a vegan sour cream, and opt for a dairy-free cheese. The Jiffy mix does contain lard, so you’ll want to make your own cornmeal mix or find a vegan brand.
• Gluten-free: You can easily make this gluten-free by using a gluten-free cornbread mix. Everything else in the recipe is naturally gluten-free.
• Add-ins: Feel like getting a little fancy? Try adding chopped jalapeños for a spicy kick, or toss in some crispy bacon bits (because everything’s better with bacon, right?). I’ve also tried adding a cup of sautéed onions, and the sweetness paired beautifully with the corn.
• Cheese swap: Want something different? Monterey Jack, pepper jack, or even gouda would all be delicious here.

Serving and presentation ideas

If I’m serving this for a holiday or gathering, I like to get a little fancy with the presentation. After the casserole has rested, I’ll slice it into squares and sprinkle a little chopped fresh parsley or cilantro on top. It adds a nice pop of color! Pair this dish with a crisp green salad, roasted vegetables, or even a serving of ham or roasted chicken.

Drink pairings for a laid-back dinner

For a cozy meal, I love serving this casserole alongside a chilled glass of Chardonnay or Sauvignon Blanc. The crispness of the wine cuts through the richness of the dish. If wine isn’t your thing, a light, slightly hoppy beer like a pilsner would be fantastic, too. And for non-drinkers or kids, sweet tea is always a classic Southern pairing.

Storage and reheating tips

Leftovers? Lucky you! This casserole stores well in an airtight container in the fridge for up to 4 days. When reheating, I recommend popping it in the oven at 350°F until heated through, about 10-15 minutes. Microwaving works in a pinch, but you’ll miss out on that crispy top. If you’ve made a big batch and want to freeze some, just wrap individual portions tightly in plastic wrap and foil. They’ll keep in the freezer for up to 3 months.

Adjusting for different serving sizes

If you need to make this recipe for a smaller crowd, you can easily halve it and bake it in an 8×8 dish. For larger gatherings, double the recipe and use two 9×13 pans, but keep in mind the baking time might increase by a few minutes. Just check for doneness in the center before pulling it out of the oven.

Let’s troubleshoot!

If your casserole comes out too dry, it’s likely overbaked—keep a close eye on it during the last few minutes of cooking. On the flip side, if it’s too runny, it might need a bit more time in the oven. I’ve also found that using too much cheese (as if there’s such a thing!) can sometimes make the center too gooey, so stick with a cup.

Give it a try!

I hope this corn casserole brings as much joy to your table as it does to mine. It’s one of those recipes that truly feels like a warm hug, and I can’t wait for you to give it a try. Whether you stick to the classic or experiment with some variations, I’m sure it’ll become a go-to in your recipe rotation. Happy cooking!

FAQ

1. Can I make this ahead of time?
Yes! You can mix everything together the night before, cover, and refrigerate it. Just pop it in the oven when you’re ready to bake.

2. What if I don’t have Jiffy mix?
You can make your own by combining flour, cornmeal, sugar, baking powder, and salt.

3. How do I know when it’s done?
The center should be firm and not wobbly, and the top should be lightly browned.

4. Can I freeze leftovers?
Absolutely! Wrap individual portions in plastic wrap and foil, then freeze for up to 3 months.

5. What cheese works best for this recipe?
Cheddar is my go-to, but feel free to experiment with other cheeses like Monterey Jack or gouda for a twist.

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