Paula Deen Corn Casserole

Paula Deen Corn Casserole

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!


  • 14.75 oz. creamed corn
  • 15.25 oz. whole kernel sweet corn drained
  • 8 oz. Jiffy corn muffin mix
  • 8 oz. sour cream
  • ½ stick butter melted
  • 1 cup cheddar cheese shredded


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients except for the cheddar cheese.
  3. Pour into a greased 9 x 13 casserole dish.
  4. Top with grated cheddar and bake, covered, for 50 minutes. 
  5. Uncover and bake for an additional 10-15 minutes, until the top begins to brown.
  6. Let stand for 5 minutes prior to serving.

Recipe Notes

Make-Ahead Method:
  • Don't add the grated cheese until you're ready to serve it.
  • Combine all other ingredients and place in casserole dish.
  • Bake covered at 350 degrees for 50 minutes, let it cool, and refrigerate.

When ready to serve:
  • Add the shredded cheese, cover it, and bake it at 300 degrees for 10 minutes to warm it up. 
  • Bake again, uncovered at 350 degrees for 10-15 minutes, until the cheese is melted. 
  • Serve and enjoy!

Crock Pot Method:
  • Assemble in the Crock Pot as you would a casserole dish
  • Cook on high for 2-3 hours or on low for 4.
  • Ensure the center is set prior to serving.

This article adapted from this site