If you are searching for a comforting, crowd-pleasing side that instantly brings Southern charm to your table, look no further than Paula Deen’s Corn Casserole Recipe. This dish combines tender whole kernel corn with creamy corn pudding, all baked to golden perfection with a hint of buttery richness and optional melty cheddar cheese on top. It’s such a simple recipe, yet every forkful delivers that warm, slightly sweet, and indulgently creamy bite that makes it a staple at family gatherings, holiday meals, and any time you want a little taste of true Southern comfort food.
Ingredients You’ll Need
The magic of Paula Deen’s Corn Casserole Recipe lies in its simplicity. Each ingredient plays a vital role, whether adding creaminess, texture, or that unforgettable corn flavor that takes this casserole to another level. Here’s what you’ll gather:
- Whole kernel corn (1 can, 15 ounces): Adds delightful bite and natural sweetness.
- Cream-style corn (1 can, 15 ounces): Brings a smooth, creamy texture that enriches the base.
- Jiffy corn muffin mix (1 package, 8 ounces): Provides that signature cornmeal flavor and helps the casserole set perfectly.
- Sour cream (1 cup): Adds moisture, tang, and a luscious creamy finish.
- Unsalted butter (1/2 cup or 1 stick, melted): Gives richness and helps bind everything beautifully.
- Shredded cheddar cheese (1 cup, optional): Melts to create a golden cheesy crust that’s irresistible.
How to Make Paula Deen’s Corn Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Greasing an 8×8-inch or 9×9-inch baking dish is essential so that the casserole doesn’t stick and comes out cleanly after baking.
Step 2: Combine the Ingredients
In a large mixing bowl, pour in both cans of corn—the whole kernel and the cream-style—along with the Jiffy corn muffin mix. Add the sour cream and the melted butter, then stir everything together until the mixture is well combined with no dry spots. This blend is the heart of Paula Deen’s Corn Casserole Recipe, marrying texture and flavor in one bowl.
Step 3: Transfer and Add Cheese
Pour your corn mixture into the prepared baking dish, smoothing out the top with a spatula. If you’re craving an extra touch of indulgence, sprinkle that shredded cheddar cheese evenly over the surface for a bubbly, golden topping once baked.
Step 4: Bake to Perfection
Bake in your preheated oven for about 45 to 50 minutes. You’ll know it’s ready when the center is set and a beautiful golden crust develops on the top. A quick tip: let the casserole rest for 5 to 10 minutes after baking to make slicing and serving easier and to allow the flavors to settle.
How to Serve Paula Deen’s Corn Casserole Recipe
Garnishes
While this casserole is delicious just as it comes fresh from the oven, you can elevate it by garnishing with chopped fresh herbs like parsley or chives for a pop of color and freshness. A light sprinkle of smoked paprika can add a subtle warmth that complements the corn’s natural sweetness beautifully.
Side Dishes
Paula Deen’s Corn Casserole Recipe pairs fabulously with classic Southern mains like fried chicken, glazed ham, or slow-cooked pulled pork. It also complements roasted vegetables and crisp green salads, providing a creamy, savory counterbalance that rounds out any meal.
Creative Ways to Present
For a fun twist when entertaining, try scooping the casserole into individual ramekins or mini cast iron skillets. You can also turn it into a layered bake by adding cooked and crumbled bacon or sautéed onions between layers before baking. These touches will make your dish stand out as both homey and a bit show-stopping.
Make Ahead and Storage
Storing Leftovers
If you have any leftover corn casserole, it stores beautifully in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve the texture—avoid microwaving on high, which can dry it out.
Freezing
This casserole freezes wonderfully if you want to save some for later. After baking, allow it to cool completely, then cover it tightly with foil or plastic wrap. Freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating.
Reheating
For the best texture, reheat your corn casserole in a 350°F oven until warmed through, typically 15–20 minutes if refrigerated. This helps revitalize that creamy texture and keeps the top a little crisp if it had cheese melted on top.
FAQs
Can I make Paula Deen’s Corn Casserole Recipe dairy-free?
Absolutely! You can substitute the butter with a dairy-free margarine and use a non-dairy sour cream alternative. Skip the cheese or use a plant-based cheese for a completely dairy-free casserole.
Is it okay to add an egg to the mixture?
Yes! Adding a beaten egg to the mix adds extra richness and helps the casserole hold its shape a bit better, especially if you plan on slicing it into neat squares for serving.
Can I use fresh corn instead of canned?
Fresh corn can work nicely, but you may need to adjust moisture levels slightly. Blanch the kernels briefly and consider adding a bit of cream or milk to maintain the creamy texture from the canned cream-style corn.
What can I use instead of Jiffy corn muffin mix?
If Jiffy mix isn’t available, a homemade combination of cornmeal, flour, baking powder, salt, and a little sugar works well to mimic the texture and flavor in Paula Deen’s Corn Casserole Recipe.
How can I make this recipe gluten-free?
Simple tweaks like substituting the Jiffy corn muffin mix for a gluten-free corn muffin mix or a suitable gluten-free baking mix will make this recipe safe for those avoiding gluten while still delicious.
Final Thoughts
There’s something truly special about how Paula Deen’s Corn Casserole Recipe captures the spirit of Southern hospitality in one dish. Whether you’re feeding a crowd or just want a little extra comfort on your dinner plate, this casserole offers ease, heartiness, and that unforgettable, buttery corn charm. Give it a try at your next meal—you just might find a new favorite side to cherish forever.
Print
Paula Deen’s Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Paula Deen’s Corn Casserole is a classic Southern side dish featuring a creamy blend of whole kernel corn, cream-style corn, and corn muffin mix, enriched with sour cream and butter, and optionally topped with cheddar cheese. This comforting casserole is baked to golden perfection and makes a perfect accompaniment for holiday meals or family dinners.
Ingredients
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (8-ounce) package Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Mix Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir everything together until the mixture is smooth and well blended.
- Prepare Baking Dish: Grease an 8×8-inch or 9×9-inch baking dish to prevent sticking, then pour the corn mixture evenly into the dish.
- Add Cheese (Optional): If desired, sprinkle the shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the center is set and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This helps the dish to firm up and makes it easier to cut.
Notes
- For extra richness and a firmer texture, add a beaten egg to the mixture before baking.
- You can mix the cheddar cheese directly into the batter instead of sprinkling it on top for a cheesy consistency throughout.
- To serve a larger group, double the recipe and use a 9×13-inch baking dish. Adjust baking time as needed.
