Paula Deen Corn Casserole
This creamy, buttery, and easy-to-make corn casserole inspired by Paula Deen is the perfect comfort food side dish. Ideal for family dinners, holidays, and potlucks, this recipe combines sweet corn, sour cream, butter, and Jiffy mix to create a crowd-pleasing classic with minimal effort. Includes tips for variations and make-ahead options!
Equipment
- Mixing Bowl for combining the ingredients
- 9x13 Baking Dish to bake the casserole
- Wooden Spoon or Silicone Spatula for stirring
- Aluminum Foil optional, to cover during reheating
Ingredients
- Main Ingredients:
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- ½ cup unsalted butter melted
- 1 box 8.5 oz Jiffy corn muffin mix
- Optional Add-ins:
- 1 to 1½ cups shredded cheddar cheese for a cheesy version
- 1 –2 finely chopped jalapeños for a spicy version
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine drained corn, creamed corn, sour cream, melted butter, and Jiffy mix. Stir until just mixed.
- Grease a 9x13-inch baking dish and pour in the mixture. Spread evenly.
- Bake for 45–50 minutes, until the top is golden and the center is set.
- If adding cheese, sprinkle it on top during the last 10 minutes of baking.
- Let the casserole rest for 5-10 minutes before serving.
Notes
- Make ahead: Mix ingredients up to 24 hours in advance and refrigerate.
- Customize: Add cheese, jalapeños, or substitute Greek yogurt for sour cream.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.