I love this recipe because it comes together with just a few pantry staples, and the result is a warm, cheesy, golden-topped casserole that never lasts long on the table. It’s sweet, savory, and delightfully moist thanks to the sour cream and creamed corn. Whether I bake it in the oven or make it in a slow cooker, it’s always a hit with family and guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 14.75 oz creamed corn – 15.25 oz whole kernel sweet corn, drained – 8.5 oz Jiffy corn muffin mix – 8 oz sour cream – 1 stick (½ cup) butter, melted – 1 cup shredded cheddar cheese
Directions
Oven Method:
I preheat the oven to 350°F.
In a large mixing bowl, I combine the creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter. I stir everything until smooth.
I pour the mixture into a greased 9×13-inch casserole dish or a 10-inch cast iron skillet.
I bake it uncovered for 45 minutes.
I remove it from the oven, sprinkle the cheddar cheese on top, and return it to bake for another 10–15 minutes, until the top is golden and the center is set.
I let the casserole rest for 5 minutes before serving.
Crock Pot Method:
I combine all ingredients (except cheese) in a mixing bowl and transfer the mixture into a greased slow cooker.
I cook it on high for 2–3 hours or on low for 4 hours.
I add the cheddar cheese during the final 20 minutes of cooking.
– I mix in diced jalapeños or green chiles for a little heat. – I add chopped cooked bacon for a smoky twist. – I use pepper jack cheese instead of cheddar for an extra cheesy kick. – I stir in sautéed onions or scallions for a bit of sharpness. – I top it with crushed Ritz crackers or buttered breadcrumbs for crunch.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a 300°F oven until heated through or microwave individual portions. If I make it ahead, I either assemble the casserole and refrigerate before baking, or bake it, refrigerate it, and reheat with cheese added before serving.
FAQs
Can I make this ahead of time?
Yes. I either assemble and refrigerate before baking or bake it in advance and reheat later. Both methods work beautifully.
Can I freeze corn casserole?
Yes, I freeze it after baking and cooling completely. I thaw it overnight in the fridge and reheat in the oven at 300°F until warmed through.
Do I need to prepare the Jiffy mix first?
No. I use the dry contents of the box — no need to prepare it as directed on the box.
Can I double the recipe?
Yes, especially for larger gatherings. I use a larger baking dish and extend the baking time slightly.
What can I serve with corn casserole?
It pairs well with roasted meats, grilled chicken, BBQ ribs, or alongside holiday dishes like ham and turkey.
Conclusion
Paula Deen’s corn casserole is one of those classic Southern recipes I keep coming back to for its simplicity, comfort, and flavor. I love how easy it is to prepare, how flexible it is for different occasions, and how satisfying it is with every bite. Whether I’m making it for a holiday feast or a cozy weeknight meal, this corn casserole never disappoints.
