If you’re looking for a no-fail, crowd-pleasing side dish that screams comfort food, Paula Deen’s Corn Casserole is exactly what you need. This creamy, buttery, slightly sweet dish is a Southern classic—and it’s a hit at holidays like Thanksgiving, Christmas, Easter, or even your next weekend potluck.
The best part? It’s incredibly easy to make. You only need a few pantry staples, and the prep takes just minutes. Whether you’re a beginner in the kitchen or a seasoned cook, this is one of those recipes you’ll come back to again and again.
In this post, I’ll walk you through how to make Paula Deen Corn Casserole step by step, plus share tips, variations, storage advice, and answers to common questions. Let’s get cooking!
Ingredients You’ll Need
You only need five basic ingredients to make this casserole:
- 1 can (15 oz) whole kernel corn (drained)
- 1 can (15 oz) creamed corn
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- 1/4 cup (half a stick) melted butter
That’s it! You can also mix in extras if you like—shredded cheddar cheese, diced jalapeños, or even bacon bits all work beautifully.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Grease your baking dish—an 8×8 or 9×9 inch dish works perfectly.
- In a large bowl, combine all the ingredients: whole corn, creamed corn, muffin mix, sour cream, and melted butter.
- Stir everything together until well mixed, but don’t overdo it.
- Pour the mixture into your baking dish and spread it evenly.
- Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
- Let it cool for about 5–10 minutes before serving.
That’s it! You’ve just made the best Southern side dish ever.
Tips and Easy Variations
This recipe is super flexible. Here are some fun ways to change it up:
- Cheesy version: Add 1 cup shredded cheddar cheese to the mix, or sprinkle it on top before baking.
- Spicy version: Mix in diced jalapeños or green chiles for a kick.
- Healthier swap: Use plain Greek yogurt instead of sour cream for a lighter option.
- Gluten-free version: Use a gluten-free corn muffin mix.
Want to double it for a crowd? Just bake it in a 9×13 inch dish and add 10–15 more minutes to the baking time.
Storage and Reheating
Have leftovers? No problem!
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Microwave in 30-second intervals or bake at 300°F until warm.
- Freeze: Wrap it tightly in plastic wrap and foil. Freeze for up to 2 months.
To thaw, let it sit in the fridge overnight, then reheat in the oven. For food safety, always reheat to safe minimum internal temperatures.
Serving Suggestions
This corn casserole goes with just about anything! Serve it alongside:
- Roasted turkey
- Baked ham
- Fried or grilled chicken
- BBQ ribs or pulled pork
- A full Southern spread with greens, mashed potatoes, and biscuits
Want more cozy casseroles? Pair this with our Sweet Potato Casserole or creamy Chicken and Green Bean Casserole for a comforting, family-style dinner. If you’re feeling extra indulgent, try this next to our super-rich Million Dollar Chicken Casserole.
Frequently Asked Questions
The top should be golden brown and the center mostly set. A toothpick should come out with a few moist crumbs.
Yes! Combine 2/3 cup flour, 1/2 cup cornmeal, 3 tbsp sugar, 1 tbsp baking powder, and 1/4 tsp salt.
You can! Use plant-based sour cream and butter. Make sure your corn muffin mix is dairy-free too.
It’s similar but slightly denser. Corn pudding is more custardy. This one is more like a creamy cornbread casserole.
Yes! Mix everything and store it in the fridge (covered) for up to 24 hours. Let it come to room temp before baking.
Final Thoughts
Whether you’re cooking for the holidays or just want something cozy and comforting, Paula Deen Corn Casserole is the ultimate side dish. It’s easy, versatile, and seriously delicious.
Make it cheesy and spicy. Make it your own.
If you try this recipe, I’d love to hear how it turned out! Leave a comment or rating below. And don’t forget to share your favorite add-ins or twists—there’s always room for a new take on this Southern favorite.
Happy cooking!
Paula Deen Corn Casserole
Equipment
- Mixing Bowl
- 8×8 or 9×9 inch baking dish
- Oven
Ingredients
Corn Casserole Mix
- 1 can whole kernel corn drained (15 oz)
- 1 can creamed corn (15 oz)
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- 0.25 cup melted butter half a stick
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish.
- In a large bowl, mix together whole corn, creamed corn, muffin mix, sour cream, and melted butter.
- Stir until just combined, then pour into prepared baking dish.
- Bake uncovered for 45–50 minutes, until golden and set in the center.
- Let cool 5–10 minutes before serving.