The Creamy Paula Deen Corn Casserole (Just 6 Ingredients)
Paula Deen’s corn casserole is that rich, golden side dish that shows up at every holiday table and potluck for good reason. It tastes like a cross between a moist cornbread and a creamy corn pudding, with little pops of whole kernel corn throughout.
You barely have to do anything—just stir a few pantry staples together and let the oven do the work. Even on the busiest weeknight, this one comes together in minutes and disappears fast.
What Makes This Corn Casserole So Good
It hits every note a great side dish should. The creamed corn carries the base, giving it a soft, almost spoon-bread texture, while the drained whole kernels add a little chew so you know you’re eating real corn.
A full stick of melted butter and a pile of sharp cheddar fold into the batter. The edges get crunchy and dark gold in the oven, the center stays spoonable, and the top cracks open just a bit when you pull it out. There is never a piece left to take home.
The Jiffy mix does all the leavening work, so you do not need to measure flour and baking powder. Six ingredients, one bowl, and no mixer.
Ingredients
- 1 (14.75-ounce) can cream-style corn: this makes the creamy base, do not drain it.
- 1 (15-ounce) can whole kernel corn, drained well: the little kernels add texture; drain them thoroughly so the casserole sets.
- 1 cup sour cream: full-fat is best here, it keeps the casserole tender.
- 1 (8.5-ounce) box Jiffy corn muffin mix: the shortcut that gives it structure and a touch of sweetness.
- ½ cup (1 stick) unsalted butter, melted: melted butter runs through the batter and helps the top brown.
- 1 ½ cups shredded sharp cheddar cheese: sharp gives a little tang; you can use mild if that is what you have.
- Salt and black pepper to taste: just a pinch to balance the sweetness.
Variations / Substitutions
- Skip the cheese: leave it out entirely and the casserole will still be creamy and hold together.
- Use pepper jack: swap half the cheddar for pepper jack and fold in a small can of diced green chiles for a Southwestern spin.
- Fresh or frozen corn: use 2 cups fresh kernels (cut from about 3 ears) or thawed frozen corn in place of the canned whole kernel. Pat frozen corn dry so extra water does not thin the batter.
- Gluten-free: look for a gluten-free corn muffin mix that weighs close to the Jiffy box; the texture will be a tiny bit grainier but still good.
For another side that feeds a crowd, try our classic Southern cornbread dressing.
How to Make Paula Deen Corn Casserole
Step 1: Mix the Wet Ingredients
Heat your oven to 350°F (175°C). Grease a 9×9-inch baking dish (an 8×8 works too) with butter or cooking spray. In a large bowl, stir together the entire can of cream-style corn, the drained whole kernel corn, and the 1 cup of sour cream until evenly combined.
The mixture will look thick and pale yellow with dark flecks of corn. You will smell that sweet corn scent right away, and a few lumps from the sour cream are fine.
Step 2: Fold in the Dry Ingredients and Cheese
Pour the melted butter over the corn mixture, then add the Jiffy mix and half of the shredded cheddar (about ¾ cup). Fold everything together gently until no dry pockets of mix remain. Overmixing makes the casserole a little tough, so stop as soon as the batter comes together.
The batter will be dense and lumpy, with streaks of melted butter and cheese starting to soften from the warmth. Scrape it into the prepared dish and smooth the top with a spatula. Sprinkle the remaining ¾ cup cheese over the surface.
Step 3: Bake the Casserole
Slide the dish into the oven and bake at 350°F for 45 to 50 minutes. The top should be deeply golden and the edges puffed and cracked. Give the dish a gentle shake—the center should jiggle just slightly but not look wet.
If the cheese is getting too dark before the casserole is done, tent a piece of foil over the top for the last 10 minutes. A toothpick inserted near the center should come out clean or with a few moist crumbs, not gooey batter.
Step 4: Scoop and Serve
Let the casserole sit for about 5 minutes on the counter before you scoop into it. That short rest helps it set just enough that the servings hold their shape on the plate without being stiff.
Scoop big spoonfuls while it is still hot, showing off that crackly cheese top and the soft, pale custard underneath. Every bite is steamy and rich, with the edges giving you a little crunch.
Tips for the Best Corn Casserole
- Drain the whole kernel corn really well. Press it gently in a colander or pat it with a paper towel. Extra liquid makes the center too soft.
- Mix just until combined. The batter should look rough. Overworking it can make the finished casserole dense.
- Room temperature sour cream blends in with less effort, but cold works too. If you remember, pull it from the fridge 20 minutes ahead.
- Want a deeper cheese crust? Add an extra handful of cheddar on top during the last 5 minutes of baking and let it melt under the broiler for a minute, watching closely.
- This dish can be assembled a night ahead. Cover and refrigerate it unbaked, then bake straight from the fridge adding about 10 minutes to the cook time.
Bake times change a bit with the pan:
| Pan size | Bake time |
|---|---|
| 8×8 or 9×9 | 45–50 minutes |
| 9×13 | 30–35 minutes |
Storing and Reheating Leftovers
- Refrigerate: Keep covered leftovers in the fridge for up to 4 days. The texture stays creamy.
- Reheating: Warm individual portions in the microwave until hot, or cover the whole dish with foil and reheat in a 325°F oven for about 15 minutes. The edges will crisp back up a little in the oven.
What Goes Well With Corn Casserole
The casserole’s gentle sweetness and buttery richness make it a natural match for smoky, salty mains. Pile it next to a glazed baked ham, and the sweet-and-savory contrast works beautifully. It is just as good with roast turkey or a simple roasted chicken, where the corn flavor stands out without competing. For a casual spread, serve it alongside pulled pork or a pot of hearty chili—the casserole’s soft texture is a nice counterpoint to shredded meat.
Frequently Asked Questions
Can I make this without cheese?
Yes. The casserole will still be creamy and set properly. You may want to add a pinch of salt to make up for the cheese’s saltiness.
Can I use fresh corn instead of canned?
Absolutely. Use about 2 cups of fresh kernels (from 3 ears). No need to cook them first. If the corn is especially juicy, pat it dry to keep the batter from thinning.
Why did my corn casserole turn out runny?
The usual culprit is underbaking. Make sure the center is set and a toothpick comes out mostly clean. Also check that you drained the whole kernel corn thoroughly.
Can I double this recipe?
Yes. Spread the doubled batter in a 9×13-inch pan and bake for roughly 40 to 50 minutes, until the center is set. The edges will brown a bit more aggressively, so check after 35 minutes and tent with foil if needed.
Paula Deen Corn Casserole Recipe
Ingredients
Method
- Heat oven to 350°F. Grease a 9×9-inch baking dish. In a large bowl, stir together the cream-style corn, drained whole kernel corn, and sour cream until combined.
- Add the melted butter, Jiffy mix, and half the cheddar. Fold just until no dry mix remains, then spread the batter into the dish. Top with remaining cheese.
- Bake 45 to 50 minutes, until the top is golden and the center is set with a slight jiggle. Tent with foil if it browns too fast.
- Let the casserole rest 5 minutes, then scoop and serve warm.
