For the perfect holiday side dish, make this Paula Deen corn casserole with sour cream! If you are looking for more side dish ideas, check out these Cheesy Garlic Mashed Potato, they are a family favorite. This Cranberry Sauce is made from scratch and these Brown Sugar Carrots are quick and tasty enough for a fancy meal!
The holidays would not be the same without Paula Deen’s corn casserole gracing our table. It is a favorite side dish and honestly, even though it’s decadent we do try to squeeze it in throughout the year. It is the ultimate comfort food and believe me I need lots of comforting!
This beloved southern dish is going to be the highlight of your meal. The main ingredient, of course, is creamy corn and if you are a fan of cornbread, you are in luck because there is a whole box of cornbread mix in there. This one is made with sour cream, but there is a cream cheese corn casserole you can try, too.
The top gets sprinkled with what Paula calls a “generous amount of cheddar cheese,” lol, not sure on that exact amount, but I am going to guesstimate about 1 1/2-2 cups.
Paula Deen is just the cutest and man, can she cook! If you have never heard of Paula Deen, she is basically the queen of Southern comfort food. Go check out all of her recipes, a lot of butter and love go into them!
When your holidays are crazy and hectic and you are feeling stressed, you will adore this easy corn casserole recipe because it is one of the simplest side dishes you will ever make.
You just dump everything in a large bowl, stir it all together, pour it in the pan and bake it! It really is the perfect side dish.
I think I developed a Southern accent over the years just from eating this dish.
Are y’all ready for this recipe?? Dive right in and get to cookin’ your own corn casserole.
What is Paula Deen’s Corn Casserole?
This corn casserole, sometimes also called corn bake or corn pudding, is a popular comfort food that is packed with corn, sour cream, Jiffy mix, cheese and lots of butter. It all gets cooked in a 9×9 inch casserole dish.
This versatile side dish could also be served as a main dish. It’s so decadent! Bring it to potlucks, church socials, Sunday dinner, family reunions, bbq, game days and especially to holiday gatherings like Easter, Thanksgiving and Christmas.
Corn Casserole Recipe Ingredients
Here are the simple ingredients to make this delicious side dish, Jiffy corn casserole recipe with sour cream. Check out the recipe card at the bottom of this blog post for full ingredient amounts and instructions.
- Kernel Corn: All you need is a can of whole kernel corn. I like to use golden sweet kernel corn, but you can also use the white and yellow corn mix. It will need to be drained.
- Cream-Style Corn: You’ll need one can of cream style corn.
- Sour Cream: I use full fat sour cream because this is not a low calorie dish. Regular sour cream just gives it more flavor.
- Melted Butter: There is one glorious whole stick of butter in this recipe. Just pop it in the microwave to melt it.
- Cornbread Mix: You just need one small box (or bag) of corn bread muffin mix. Of course, the most popular is a box of jiffy corn muffin mix (the 8.5 oz box) makes the casserole kind of sweet. If you use a different brand it may be more of a savory corn casserole.
- Cheese: Paula uses a medium shredded cheddar cheese. I like to buy a block of cheese and shred it myself. You could also use mild cheddar or sharp cheddar.
How to Make Corn Casserole
STEP 1: Preheat the oven to 350°F. Nonstick cooking spray or butter a 9×9-inch baking dish.
STEP 2: In a large mixing bowl, stir together both cans of corn (can of corn kernels and can of cream corn), package corn muffin mix, sour cream, and the butter. Everything but the cheese.
STEP 3: Pour the mixture into the greased casserole dish.
STEP 4: Bake for 40-45 minutes, until it is set and no longer jiggly.
STEP 5: Pull the casserole out and top with the shredded cheese. Bake for another 3-5 minutes just until cheese has melted. Let rest for a few minutes before serving. Salt and pepper to taste. Serve warm.
Tips for Success
- Shred your own cheese for the best meltiness on top of the casserole.
- Keep an eye on the casserole to make sure it doesn’t over cook as all ovens can run at different temperatures.
- Make sure all of the ingredients are well mixed together before putting into the baking pan.
Recipe Variations
- Add jalapeños. This is a common ingredient that gets added to corn casserole. This could be sliced fresh jalapeños, a can of jalapeños, or chopped up pickled jalapeños. But, there are no jalapeños in Paula Deen’s recipe, just fyi.
- Green onion or green chilies. Add chopped green onions, cayenne pepper or a can of green chiles into your ingredients of this sweet corn casserole. Again, not an ingredient that Paula adds to her casserole.
- Add cream cheese. Cream cheese would make this recipe super extra. I have never added it in this recipe, but if you try it comment below to let me know how it turned out.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes, this casserole can be made in advance even the night before, which is great for busy holidays. For best results, fully assemble the dish (without the cheese), cover it with aluminum foil or plastic wrap and store it in the refrigerator. Bring it up to room temperature and then bake it.
Is this recipe vegetarian? Yes, this casserole is vegetarian. Just make sure to check the ingredients you use.
Can I use different cheese? I love the flavor that the cheddar gives, but you can use any good melting cheese, like mozzarella cheese.
Is this recipe gluten-free? It can be made gluten free by using a gluten free cornbread mix.
Can I use fresh corn or frozen corn instead of canned? Yes, you can substitute the same amount of canned corn with fresh or frozen.
Can I make it in a 8×8-inch baking pan? Yes this can be made in a 8×8 pan, but the cook time make be an extra 5-10 minutes. Just check that pan for jiggling, if it still jiggles when moved it will need to cook a little longer.
How to Store & Reheat
Let the casserole cool, but make sure not to leave it out for more than 2 hours. Transfer it to an airtight container. It should last about 3-4 days in the fridge.
How do you reheat corn casserole? Pre-heat the oven to 350° F (175°C). Transfer it to an oven safe container and cover with foil to ensure it doesn’t dry out. Cook for 15-25 minutes until heated through or until the internal temperature is 165°F.
Can I Freeze Corn Casserole?
How to freeze corn casserole? Let the casserole cool completely and break down into smaller portions. Place them into air tight, freezer safe containers. The casserole can be frozen for 2-3 months, just be sure to label with the recipe and date.
How to thaw corn casserole? Thaw frozen cooked casserole in the refrigerator overnight until defrosted.
Try these other recipes!
- Cheesy Mashed Potatoes
- Hot Cheetos Mac and Cheese
- Air Fryer Sweet Potato Cubes
- Air Fryer Brussels Sprouts with Bacon
- Mashed Sweet Potatoes
If you’ve tried this Paula Deen corn casserole recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Paula Deen Corn Casserole
Ingredients
- 1 can 15 1/4 ounce whole kernel corn, drained
- 1 can 14 3/4 ounce cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 8 ounce corn muffin mix
- 2-3 handfulls medium cheddar cheese, shredded
Instructions
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Preheat the oven to 350°F. Nonstick cooking spray or butter a 9×9-inch baking dish.
-
In a large mixing bowl, stir together can of corn kernels, can of cream corn, package corn muffin mix, sour cream, and the butter. Everything but the cheese.
-
Pour the mixture into the greased casserole dish.
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Bake uncovered for 40-45 minutes, until it is set and no longer jiggly.
-
Pull the casserole out and top with the shredded cheese. Bake for another 5 minutes until cheese has melted. Let rest for a few minutes before serving. Salt and pepper to taste. Serve warm.
Recipe Notes
- Shred your own cheese for the best meltiness on top of the casserole.
- Keep an eye on the casserole to make sure it doesn’t over cook as all ovens can run at different temperatures.
- Make sure all of the ingredients are well mixed together before putting into the baking pan.
- Casserole will last in an airtight container in the fridge for 3-4 days.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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