Paula Deen's Corn Casserole Recipe
Paula Deen's Corn Casserole
Written By: Stephanie October 15, 2020 (Updated March 29, 2021) 254 *This post may contain affiliate links. Read more »
This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven or the Crock Pot!
Love recipes from Paula Deen? Try her Green Bean Casserole and Mac & Cheese recipe next!
Paula Deen's Corn Casserole
It doesn't get much easier than this dump and go recipe from Paula Deen. This side dish is perfect for the holidays and goes with SO many of my favorite dinner recipes.
Ingredients
See recipe card at the bottom of the post for quantities and full instructions.
- Creamed Corn
- Whole Kernel Sweet Corn– Don't forget to drain it!
- Jiffy Corn Muffin Mix
- Sour Cream
- Butter
- Cheddar Cheese– Buy a block and shred it yourself. It's creamier and has better flavor.
How to Make it
This Corn Casserole recipe can be made in the oven or in the Crock Pot:
Oven Method:
Combine all of the ingredients except for the cheese.
Place in a lightly greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
Bake uncovered at 350°F for 45 minutes.
Top with cheese. Bake for 10-15 minutes, until the top is golden.
Let stand for 5 minutes prior to serving.
**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done it both ways with equal success.
Crock Pot Method
- Combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Make-Ahead Method
This is an easy recipe to make up to 2 days ahead of time. Here's how:
- Combine all ingredients except for the cheese and place in casserole dish.
- Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
When ready to serve:
- Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.
- Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
Adding Sugar
-If you prefer a sweeter corn casserole, you can add up to 2 Tablespoons of granulated sugar to the mix, although the cornbread mix does have some sweetness to it already.
Storing Leftovers
-Store in an airtight container for 3-4 days.
-You canfreeze this for up to three months, but it tastes best when eaten fresh.
What To Serve With Corn Casserole
- Roast Chicken
- Country Fried Chicken
- The Pioneer Woman's Chili
- Buttermilk Biscuits
- Mashed Potatoes + Brown Gravy
- Fried Chicken Tenders
- Copycat Texas Roadhouse Rolls
- Hamburger Steak (with Gravy!)
- Crock Pot Chicken and Stuffing
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This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Oven
-
Preheat oven to 350 degrees.
-
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
-
Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
-
Bake uncovered for 45 minutes.
-
Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
-
Let stand for 5 minutes prior to serving.
Crock Pot
-
In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
-
Cook on high for 2-3 hours or on low for 4.
-
Add the shredded cheddar during the last 20 minutes of cooking.
-
Ensure the center is firm and set prior to serving.
Make-Ahead Method:
- Combine all ingredients except for the cheese and place in casserole dish.
- Bake covered at 350° for 50 minutes, let it cool, and refrigerate.
When ready to serve:
- Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up.
Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula's method is as described above, but I have done both ways with equal success.
Calories: 410 kcal , Carbohydrates: 49 g , Protein: 10 g , Fat: 19 g , Saturated Fat: 9 g , Cholesterol: 40 mg , Sodium: 772 mg , Potassium: 291 mg , Fiber: 3 g , Sugar: 11 g , Vitamin A: 520 IU , Vitamin C: 4.8 mg , Calcium: 201 mg , Iron: 1.6 mg
Course: Side Dish
Cuisine: American
Recipe Source: PaulaDeen
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Paula Deen's Corn Casserole Recipe
Source: https://thecozycook.com/corn-casserole/
Posted by: wilkersonnotemed.blogspot.com
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