Sandra Paula Deen Corn Casserole comes together in one bowl from five ingredients whole kernel corn, cream-style corn, corn muffin mix, sour cream, and butter and bakes at 350°F for about 45 minutes. It makes 5 to 6 servings and takes 5 minutes to prepare.
The recipe is Paula Deen’s Southern Corn Casserole from her official site. She uses both canned corn varieties in the same dish rather than picking one. That combination is what gives the bake both texture and moisture without needing eggs, milk, or any additional liquid.
The Jiffy mix goes in dry, straight from the box without any prep. Adding egg and milk to it first makes the texture too bready and stiff. The cream-style corn and sour cream provide all the moisture the bake needs, which is what keeps the finished dish soft and spoonable.
Paula Deen Corn Casserole Recipe
Description
The cheese goes on in the last five minutes, not before baking, so it melts over a set crust rather than sinking into the batter. Five ingredients, one bowl, and a 45-minute bake.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a casserole dish with butter or non-stick spray.
- In a large bowl, stir together the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter until fully combined.
- Pour the batter into the prepared casserole dish and spread evenly.
- Bake for 40 to 45 minutes until the top is deep golden brown and the center feels set.
- Remove from the oven and scatter a generous layer of shredded cheddar cheese over the top.
- Return to the oven for 5 more minutes until the cheese is fully melted. Serve warm.
FAQs
Why does this use two different kinds of canned corn?
Whole kernel corn gives the casserole its bite and texture, while cream-style corn provides the moisture that keeps it from drying out. Using two cans of whole kernel corn, both drained, leaves the bake too dry and grainy throughout. The cream-style can is what creates the soft, custard-like interior around the whole kernels.
How do I know when it is done?
The top should be deep golden brown and the center should feel set when pressed gently, without wobbling. A toothpick inserted in the middle should come out with moist crumbs rather than raw batter. Start checking at 40 minutes since oven temperatures vary, and go by color and firmness rather than the clock.
Can I make this ahead of time?
Yes, assemble the unbaked casserole and refrigerate it covered for up to a day. Pull it out 30 minutes before baking so it warms toward room temperature, which helps it cook evenly rather than staying cold in the center while the top browns. Bake as directed and add the cheese in the final five minutes as usual.
Can I add anything to the basic recipe?
The five-ingredient base is intentionally simple, so additions work without disrupting the balance. Diced jalapeños stirred into the batter add heat, and chopped green onions scattered on top with the cheese add color and a bit of sharpness. Neither changes the timing or the core texture of the bake.
What main dish works well alongside this?
Corn casserole pairs best with a rich, savory main that holds up to a sweet, buttery side. Chicken and rice casserole is a natural match since both bake at similar temperatures and can share the oven on a busy holiday table. Together they cover the main and the side without competing for the same flavor notes.
Are there other Paula Deen casseroles worth making at the same table?
A holiday spread handles more than one casserole when the flavors are different enough. Paula Deen’s chicken divan is a broccoli and cream sauce casserole that sits well next to the sweetness of corn without repeating it. The contrast between the two keeps the table varied rather than one-note.
