Corn Casserole Paula Deen

Name: Corn Casserole Paula Deen
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 can (15.25 ounces) whole kernel corn, drained; 1 can (14.75 ounces) cream-style corn; 1 package (8.5 ounces) Jiffy corn muffin mix; 1 cup sour cream; 1/2 cup butter, melted; 1 1/2 cups cheddar cheese, shredded

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If you want a creamy, cheesy “Corn Casserole Paula Deen” style side that everyone raves about, this is it! Sweet corn, Jiffy mix, cheddar, sour cream, and butter bake into a rich, golden, scoopable dish—pure comfort with five minutes of prep and zero stress. Perfect for potlucks and holidays, it’s always a crowd-pleaser.

Corn casserole with a golden cheesy topping and moist, fluffy center, inspired by Paula Deen’s easy Southern recipe, perfect for holidays and potlucks

Why This Corn Casserole Paula Deen-Style Always Steals the Show

Foolproof & Fast: Stir, pour, bake. Even beginner cooks can’t mess it up!
Super Creamy: Thanks to sour cream, cream-style corn, and melted butter—basically the dream team of comfort food.
Make-Ahead Friendly: Prep ahead for holiday feasts, Sunday suppers, or whenever you’re craving comfort.
Crowd Pleaser: There’s never a scoop left, whether it’s Thanksgiving or a Tuesday night chicken dinner.
Flexible: Jazz it up with jalapeños or bacon, or keep it classic for the ultimate nostalgic bite.

What You’ll Need (And Swaps for Every Pantry)

Whole Kernel Corn: Use canned (drained), frozen, or even fresh-off-the-cob in summer.
Cream-Style Corn: Essential for that luscious texture.
Jiffy Corn Muffin Mix: The not-so-secret ingredient that keeps this dish tender, fluffy, and a little sweet.
Sour Cream: For extra creaminess and tang.
Butter: Because everything’s better with butter. Melted, please!
Cheddar Cheese: Mild, medium, or sharp—just make it plenty.

Simple Swaps:

Use Greek yogurt in place of sour cream if you want a little tang.
Try pepper jack for a spicy twist.
Add diced jalapeños, green chilies, or cooked bacon if you want to mix things up.

For precise amounts, check the recipe card at the end of the post.

Bowls of corn, cheddar cheese, butter, sour cream, and Jiffy mix lined up for making classic Southern corn casserole

How to Make Corn Casserole Paula Deen-Style

This creamy, cheesy corn casserole is the easiest comfort side you’ll ever make—just stir everything together and bake. The result? A golden, fluffy, scoopable casserole that’s pure Southern holiday magic.

Step-by-Step:

Preheat the Oven:
Set your oven to 350°F. Grease your baking dish with butter or nonstick spray.
Mix Everything Up:
In a big bowl, combine both cans of corn (drain the whole kernel corn), Jiffy mix, sour cream, and melted butter. Stir until just combined—don’t overmix.

Corn, sour cream, and Jiffy mix being combined for a cheesy Southern corn casserole recipe

Pour & Bake:
Pour the mixture into your prepared dish. Smooth the top and pop it in the oven for about 45 minutes, until the top is golden and the edges are set.

Mixing creamy corn casserole batter in a cast iron skillet for an easy Paula Deen-inspired holiday side dish

Cheese Time:
Pull out the casserole, sprinkle the top with shredded cheddar, and bake for another 10 minutes until melty.

Single serving of corn casserole on a white plate with corn kernels and a fork, perfect for family gatherings

Let It Rest:
Let your casserole stand for 10 minutes before serving. This helps everything set up for perfect scoops.

Piece of cheesy corn casserole on a plate, with sweet corn kernels and melty cheddar cheese visible

Make It Your Own: Easy Variations

Add a Little Heat: Stir in chopped jalapeños or green chiles.
Make It Meaty: Add cooked, crumbled bacon or sausage before baking.
Go Cheesy: Double the cheddar or mix in some Monterey Jack.
Vegetable Boost: Stir in diced bell peppers or zucchini for a fresh twist.

Top Tips for Perfect Corn Casserole Every Time

Bring all your ingredients to room temperature for even mixing.
Don’t overmix—just combine until no dry streaks remain.
Bake until the top is golden and the center is just set. Overbaking dries it out.
If making ahead, prep and cover unbaked casserole and refrigerate for up to 2 days. Bake when ready.

Storing, Reheating, & Freezing

Fridge: Let cool, then cover tightly and refrigerate up to 3 days.
Reheat: Warm individual servings in the microwave, or heat the whole dish in a 325°F oven for 15 minutes.
Freezer: Cool completely, then wrap well and freeze up to 2–3 months. Thaw overnight in the fridge and reheat as above.

Story Time: Why This Is a Family Favorite

This corn casserole isn’t just for holidays—though it does steal the show on Thanksgiving. It’s the recipe that makes people close their eyes and sigh, “Oh, this is the good stuff.” Even if you’re new to cooking, you can make this with your eyes half-closed and it’ll come out creamy, cheesy, and perfect every single time. If you grew up with Southern-style comfort food, this dish is pure nostalgia. And if you didn’t? Well, now’s your chance to bring a little extra cozy to your table.

A close up of a cheesy, moist piece of baked corn casserole on a plate, ready to serve for the holidays

FAQ

Can I make this ahead of time?

Absolutely! Assemble (but don’t bake), cover, and refrigerate for up to 2 days. Bake when you’re ready to serve.

Can I double this recipe?

Yes! It’s perfect for big gatherings. Just use a larger baking dish or two pans.

Can I use fresh or frozen corn instead of canned?

Definitely. If using frozen, thaw and drain first. For fresh, cut off the kernels and use as you would canned.

What if I don’t have Jiffy mix?

Try a homemade cornbread mix (1 cup cornmeal, ⅓ cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt).