Paula Deen Corn Casserole

This Paula Deen Corn Casserole is the ultimate Southern comfort food that’s perfect for holidays, potlucks, or weeknight dinners. Made with Jiffy corn muffin mix, creamed corn, and topped with melted cheddar cheese, it’s a rich and flavorful side dish that’s always a crowd favorite. Whether you’re serving it with Thanksgiving turkey, Christmas ham, or a casual family meal, this easy corn casserole recipe is guaranteed to please.

Ingredients:

• 1 (14.75 oz) can creamed corn
• 1 (15.25 oz) can whole kernel corn, drained
• 1 (8 oz) package Jiffy corn muffin mix
• 8 oz sour cream
• 1 stick (½ cup) unsalted butter, melted
• 1 cup cheddar cheese, shredded

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Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized mixing bowl, combine the creamed corn, whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Stir until all ingredients are well blended.
3. Grease a 10-inch skillet or a 9×13-inch baking dish with butter or non-stick spray. Pour the corn mixture into the prepared skillet, spreading it out evenly.
4. Bake the casserole, uncovered, for 45 minutes, or until the top is lightly golden and the center is set.
5. Remove the skillet from the oven and sprinkle the shredded cheddar cheese evenly over the top.
6. Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
7. Let the casserole cool for 5-10 minutes before serving.

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Tips

• For a golden, crispy top, broil the casserole for 2-3 minutes after adding the cheese.
• Use room temperature sour cream for easier mixing and a smoother texture.
• To ensure even cooking, spread the corn mixture evenly in the skillet or baking dish.

Variations and Substitutions

• Add-ins: Enhance the casserole by adding chopped jalapeños for a spicy kick, or mix in diced green onions for a burst of freshness.
• Cheese Options: Swap the cheddar cheese for pepper jack, mozzarella, or a blend of Mexican cheeses for a different flavor.
• Butter Substitute: For a lighter version, use melted coconut oil or olive oil instead of butter.

FAQs

Can I make this corn casserole ahead of time?
Yes! Prepare the casserole mixture and refrigerate it (without baking) for up to 24 hours. When ready to bake, allow it to come to room temperature and bake as directed.

Can I use a different corn muffin mix?
While Jiffy is the classic choice, you can use any brand of corn muffin mix. The texture and flavor may vary slightly.

Can I freeze corn casserole?
Yes! Allow the casserole to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve this corn casserole alongside classic Southern favorites like fried chicken, pulled pork, or collard greens.
• It also pairs well with holiday mains such as roasted turkey, glazed ham, or beef brisket.
• For a complete meal, add a fresh green salad or roasted vegetables on the side.

Why You’ll Love This Recipe

This Paula Deen Corn Casserole is a rich, creamy, and cheesy side dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s a crowd-pleaser that works equally well for weeknight dinners and holiday gatherings. The combination of sweet corn, tangy sour cream, and melty cheddar cheese creates a comforting, irresistible dish that will have everyone coming back for seconds!