Sandra This Paula Deen Corn Casserole Recipe is an easy and creamy recipe, which is made with Jiffy corn muffin mix and sour cream. It’s the perfect side dish, ready in about 1 hour and 5 minutes.
Paula Deen Corn Casserole Recipe Ingredients
- 1 (14.75 oz.) can creamed corn
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 1 (8.5 oz.) box Jiffy corn muffin mix
- 1 cup (8 oz.) sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese
How To Make Paula Deen Corn Casserole
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish or a 10-inch cast iron skillet.
- Combine Ingredients: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, the dry Jiffy corn muffin mix, sour cream, and melted butter. Stir until everything is well combined.
- Pour into Dish: Pour the mixture into your prepared casserole dish and spread it out evenly.
- First Bake: Bake the casserole, uncovered, for 45 minutes. The center should be mostly set.
- Add Cheese and Finish: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
- Second Bake: Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set up properly.
Recipe Tips
- Do I prepare the Jiffy mix first? No, this is the most important tip. Do not prepare the muffin mix according to the box instructions. You simply add the dry mix directly to the other ingredients.
- How do I know when the casserole is done? The casserole is ready when the center is firm and no longer jiggly. A knife inserted into the center should come out mostly clean.
- Can I add other ingredients? Absolutely. For a bit of spice, add a 4-ounce can of drained, diced green chiles. Finely chopped onion or jalapeño can also be added for extra flavor.
- Can I make this ahead of time? Yes, this is a great make-ahead dish. Assemble all ingredients except the cheese in the casserole dish, cover, and refrigerate for up to two days. Let it sit at room temperature for 30 minutes before baking as directed.
What To Serve With Corn Casserole
This versatile side dish is a holiday staple and pairs perfectly with many main courses, especially classic American comfort foods.
- Roasted Turkey or Holiday Ham
- Fried Chicken
- BBQ Pulled Pork or Ribs
- Meatloaf
How To Store Corn Casserole
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Yes, you can freeze the baked casserole. Allow it to cool completely, then cover it very well with both plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Corn Casserole Nutrition Facts
- Calories: 410 kcal
- Protein: 10g
- Carbohydrates: 49g
- Fat: 19g
- Fiber: 3g
- Sodium: 772mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Combine all ingredients except the cheese in a lightly greased slow cooker. Cook on HIGH for 2-3 hours or on LOW for 4 hours. Sprinkle the cheese on top during the last 20 minutes of cooking.
This usually means the casserole is underbaked. It needs to cook until the center is fully set. Letting it rest for at least 5 minutes after it comes out of the oven is also crucial for it to firm up.
Of course. While sharp cheddar is classic, this casserole is also delicious with Monterey Jack, a Colby blend, or even a spicy pepper jack cheese.
Paula Deen Corn Casserole Recipe
Description
A famously easy, sweet, and savory corn casserole that’s a staple at holiday dinners and potlucks, made creamy with sour cream and Jiffy mix.
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch dish.
- In a large bowl, combine creamed corn, drained whole corn, the dry Jiffy mix, sour cream, and melted butter.
- Pour the mixture into the prepared dish.
- Bake uncovered for 45 minutes.
- Remove from oven and top with the shredded cheddar cheese.
- Bake for an additional 10-15 minutes until golden and bubbly.
- Let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- Do not prepare the Jiffy corn muffin mix; add the powder directly from the box.
- For a make-ahead version, assemble the casserole without the cheese, cover, and refrigerate. Let it sit at room temperature for 30 minutes before baking.
- For a bit of heat, add a 4 oz can of diced green chiles to the mixture.
- Ensure the casserole is cooked until the center is firm and not jiggly for the best texture.
