Paula Deen’s Corn Casserole Recipe
With its rich, creamy texture and comforting flavors, Paula Deen’s Corn Casserole is the perfect addition to any table. Whether for holiday gatherings or casual family dinners, this dish offers a satisfying blend of corn, cheese, and buttery goodness.
Ingredients and Preparation Essentials
This casserole is crafted with simple yet flavorful ingredients: whole kernel corn for texture, creamed corn for a smooth sweetness, sour cream for creaminess, Jiffy corn muffin mix to bind everything together, melted butter for richness, and cheddar cheese to top it all off. Each component plays an essential role in creating a balanced, flavorful dish.
Selecting high-quality canned corn and creamed corn adds depth to the casserole’s flavor. Opt for a sharp, quality cheddar to achieve a robust cheesy layer that perfectly complements the sweetness of the corn.
Step-by-Step Instructions for Perfect Corn Casserole
Oven-Baked Method
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the creamed corn, drained whole kernel corn, sour cream, Jiffy corn muffin mix, and melted butter until everything is well incorporated. Spread the mixture evenly in a greased 9×13-inch baking dish or a 10-inch cast iron skillet. Bake uncovered for 45 minutes until it starts to set, then sprinkle cheddar cheese on top. Bake for an additional 10-15 minutes, allowing the cheese to melt and achieve a golden hue. Let the casserole rest for 5 minutes before serving.
Crock Pot Method
In a large bowl, mix the creamed corn, drained whole kernel corn, sour cream, Jiffy corn muffin mix, and melted butter. Pour the mixture into a greased Crock Pot, spreading it evenly. Cook on high for 2-3 hours or on low for 4 hours. About 20 minutes before it’s done, sprinkle the shredded cheddar cheese on top and let it melt. Ensure the casserole is firm in the center before serving directly from the Crock Pot.
Recipe Tips
Ensuring a Creamy Consistency
To achieve a luscious, creamy texture, use full-fat ingredients like sour cream and a good amount of butter. Adjust the sour cream quantity if you prefer a slightly thicker or looser consistency.
Avoiding a Soggy Casserole
Drain the whole kernel corn thoroughly to prevent excess moisture. Avoid overmixing, which can lead to a soggier texture.
Adding Extra Flavor
Customize the casserole by adding diced jalapeños for a kick, chopped green onions for an earthy taste, or fresh herbs to enhance flavor.
What to Serve With This Recipe
Ideal Main Courses
This corn casserole pairs beautifully with a variety of main dishes, including roasted turkey, ham, barbecue, or grilled chicken, making it a versatile side for any occasion.
Other Side Dishes
For a complete meal, serve it alongside green beans, coleslaw, or creamy mashed potatoes. These sides complement the casserole’s texture and enhance its savory sweetness.
Frequently Asked Questions
Can I Make This Recipe Ahead of Time?
Yes, you can assemble the casserole, cover it, and store it in the refrigerator until ready to bake. Simply bring it to room temperature before baking to ensure even cooking.
How Can I Adjust the Texture?
If you prefer a firmer casserole, bake it a bit longer or reduce the amount of sour cream. For a softer texture, add a touch more sour cream and reduce baking time slightly.
What’s the Best Way to Reheat Leftovers?
Reheat leftovers in the oven at 350°F (175°C) or in the microwave. Cover to retain moisture and reheat until warmed through, adding a bit of butter if needed to maintain creaminess.
Customizing for Special Occasions
Festive Toppings and Add-Ins
Elevate this dish for special gatherings by adding a sprinkle of panko crumbs for a crunchy topping, bacon bits for a smoky taste, or fresh chopped herbs like parsley or thyme for a pop of color.
Serving Suggestions for Gatherings
Serve in decorative baking dishes or mini ramekins for individual portions, making it a delightful and elegant side dish for holiday spreads or special events.
Paula Deen’s Corn Casserole is a timeless, crowd-pleasing recipe that brings warmth and flavor to any occasion. Its simplicity and rich, creamy taste make it a must-have for family gatherings and holiday feasts alike.
Ingredients
15.25 oz. can whole kernel sweet corn, drained
14.75 oz. can creamed corn
8 oz. sour cream
8.5 oz. box Jiffy corn muffin mix
1 stick (½ cup) butter, melted
1 cup shredded cheddar cheese
Instructions
Oven Method
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the creamed corn, whole kernel corn (make sure it’s drained), sour cream, Jiffy corn muffin mix, and melted butter. Stir until all ingredients are well blended.
Transfer the mixture to a greased 9×13-inch baking dish or a 10-inch cast iron skillet, spreading it out evenly.
Bake, uncovered, for 45 minutes, or until the casserole is mostly set.
Sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 10-15 minutes, or until the cheese is melted and begins to turn golden brown.
Allow the casserole to rest for 5 minutes before serving.
Crock Pot Method
In a large bowl, mix together the creamed corn, drained whole kernel corn, sour cream, Jiffy corn muffin mix, and melted butter until fully combined.
Lightly grease the inside of a Crock Pot and pour in the mixture, spreading it evenly.
Cook on high for 2-3 hours or on low for 4 hours.
In the last 20 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Continue to cook until the cheese melts and the center of the casserole is firm.
Once set, serve directly from the Crock Pot for easy serving.
Paula Deen’s Corn Casserole Recipe
Ingredients
- 15.25 oz. can whole kernel sweet corn drained
- 14.75 oz. can creamed corn
- 8 oz. sour cream
- 8.5 oz. box Jiffy corn muffin mix
- 1 stick ½ cup butter, melted
- 1 cup shredded cheddar cheese
Instructions
Oven Method
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the creamed corn, whole kernel corn (make sure it’s drained), sour cream, Jiffy corn muffin mix, and melted butter. Stir until all ingredients are well blended.
- Transfer the mixture to a greased 9×13-inch baking dish or a 10-inch cast iron skillet, spreading it out evenly.
- Bake, uncovered, for 45 minutes, or until the casserole is mostly set.
- Sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 10-15 minutes, or until the cheese is melted and begins to turn golden brown.
- Allow the casserole to rest for 5 minutes before serving.
Crock Pot Method
- In a large bowl, mix together the creamed corn, drained whole kernel corn, sour cream, Jiffy corn muffin mix, and melted butter until fully combined.
- Lightly grease the inside of a Crock Pot and pour in the mixture, spreading it evenly.
- Cook on high for 2-3 hours or on low for 4 hours.
- In the last 20 minutes of cooking, sprinkle the shredded cheddar cheese over the top. Continue to cook until the cheese melts and the center of the casserole is firm.
- Once set, serve directly from the Crock Pot for easy serving.