Paula Deen’s Corn Casserole
This creamy, cheesy corn casserole made with Jiffy mix is Southern comfort at its best—easy, rich, and perfect for any holiday table.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baked, Slow Cooker (optional)
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
14.75 oz creamed corn
15.25 oz whole kernel sweet corn, drained
8.5 oz box Jiffy corn muffin mix (do not prepare)
8 oz sour cream
1 stick (½ cup) butter, melted
1 cup shredded cheddar cheese
Instructions
Oven Method:
Preheat oven to 350°F (175°C).
In a large bowl, mix all ingredients except the cheddar cheese. Drain the canned corn first.
Pour mixture into a greased 9×13 casserole dish or 10-inch cast iron skillet.
Bake uncovered for 45 minutes.
Top with shredded cheddar cheese and return to the oven for an additional 10–15 minutes, until the top is golden brown.
Let rest for 5 minutes before serving.
Crock Pot Method:
In a large bowl, mix all ingredients except cheese.
Add to a lightly greased Crock Pot.
Cook on high for 2–3 hours or low for 4 hours.
Add shredded cheese during the last 20 minutes of cooking.
Ensure the center is set before serving.
Notes
Do not prepare the Jiffy mix before adding — just use the dry contents of the box.
For make-ahead:
Assemble ahead: Mix everything (except cheese), refrigerate in baking dish, and bake later.
Bake ahead: Fully bake without cheese, refrigerate, then top with cheese and reheat before serving.
Optional: Add diced jalapeños or green chiles for a spicy kick.
Easily doubled for a crowd.
Find it online: http://elladishes.com/paula-deens-corn-casserole/
