Paula Deen’s Corn Casserole

Why You’ll Love This Recipe

This corn casserole is cherished for its simplicity and rich flavor. The combination of creamed corn, whole kernel corn, and Jiffy corn muffin mix creates a moist and tender base. Sour cream and melted butter add creaminess, while shredded cheddar cheese on top provides a delightful, melty finish. It’s a dish that’s both easy to prepare and sure to please a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup shredded cheddar cheese

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat.

2. Prepare the Mixture: In a large bowl, combine the whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix until all ingredients are well incorporated.

3. Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.

4. Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until the top is lightly golden.

5. Add Cheese: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

6. Cool and Serve: Allow the casserole to cool for about 5 minutes before serving.

Servings and Timing

• Servings: 8-10
• Preparation Time: 10 minutes
• Cooking Time: 55-60 minutes

Variations

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the mixture for a spicy twist.
• Herb Infusion: Mix in chopped fresh herbs like parsley or chives for added flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the point of baking, cover it, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature before placing it in the oven.

Can I use a different type of cheese?

Absolutely. While cheddar is traditional, you can substitute with Monterey Jack, Colby, or a blend of your favorite cheeses.

Is it necessary to drain the whole kernel corn?

Yes, draining the whole kernel corn is important to prevent the casserole from becoming too watery.

Can I use a different brand of corn muffin mix?

While Jiffy is commonly used, you can substitute with another brand of corn muffin mix. Just ensure it’s an 8.5 oz box and adjust the baking time if needed.

Can I freeze this corn casserole?

Yes, you can freeze the casserole before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2-3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.

How do I prevent the casserole from being too dry?

Ensure you use the full amount of sour cream and melted butter as specified in the recipe to maintain moisture.

Can I add vegetables to the casserole?

Yes, you can mix in vegetables like diced bell peppers or green chilies for added flavor and texture.

How do I know when the casserole is done?

The casserole is done when the top is golden brown and the center is set. You can insert a toothpick into the center; if it comes out clean, it’s ready.

Can I use frozen corn instead of canned?

Yes, you can use frozen corn. Thaw and drain it before adding to the mixture.

Is this casserole spicy?

The recipe as written is not spicy. However, you can add diced jalapeños or a pinch of cayenne pepper to introduce some heat if desired.

Conclusion

Paula Deen’s Corn Casserole is a delightful and easy-to-make side dish that brings comfort and flavor to any meal. Its creamy texture and cheesy topping make it a crowd-pleaser, perfect for holidays, family gatherings, or any time you’re in the mood for a hearty side.

Paula Deen’s Corn Casserole

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Paula Deen’s Corn Casserole is a classic Southern side dish that combines the sweetness of corn with a creamy, cheesy texture. Perfect for family gatherings or holiday meals, this easy-to-make dish is sure to become a favorite at your table.

• Author: Laura
• Prep Time: 10min
• Cook Time: 55-60 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8-10 servings
• Category: Side Dish, Casserole
• Method: Baking
• Cuisine: Southern, American
• Diet: Vegetarian

Ingredients

• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) creamed corn
• 1 box (8.5 oz) Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup shredded cheddar cheese

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Instructions

• Preheat the Oven: Set the oven to 350°F (175°C).
• Prepare the Mixture: In a large bowl, combine the whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix until fully combined.
• Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch casserole dish, spreading evenly.
• Bake: Place the casserole in the oven and bake for 45 minutes, or until the top is lightly golden.
• Add Cheese: Remove from the oven and sprinkle shredded cheddar cheese over the top. Return to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
• Cool and Serve: Let the casserole cool for 5 minutes before serving.

Notes

• For a spicy variation, add diced jalapeños or a pinch of cayenne pepper to the mixture.
• You can also infuse the casserole with fresh herbs like parsley or chives for extra flavor.
• If making ahead, prepare the casserole and refrigerate for up to 24 hours before baking. Let it come to room temperature before placing it in the oven.