Prep Time: 5 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour
This easy and delicious corn casserole recipe from Paula Deen is made with a box of Jiffy mix and just five other simple ingredients. Perfect for holidays or weeknight dinners, it’s creamy, cheesy, and irresistibly good. Make it up to two days ahead for added convenience!
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix (just the dry mix)
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
Oven Method
- Preheat Oven: Set your oven to 350°F and grease a 9×13-inch casserole dish or a 10-inch cast iron skillet.
- Mix Ingredients: In a large bowl, combine all the ingredients except for the cheddar cheese. Make sure to drain the whole kernel corn.
- Assemble: Pour the mixture into the prepared dish.
- Bake: Bake uncovered for 45 minutes.
- Add Cheese: Sprinkle the shredded cheddar on top and bake for another 10–15 minutes until the top is golden brown.
- Cool and Serve: Let the casserole sit for 5 minutes before serving.
Crock Pot Method
- Combine Ingredients: Mix all the ingredients except the cheddar cheese in a large bowl, ensuring the whole kernel corn is drained.
- Cook: Transfer to a lightly greased Crock Pot. Cook on High for 2–3 hours or on Low for 4 hours.
- Add Cheese: Sprinkle shredded cheddar cheese on top during the last 20 minutes of cooking.
- Serve: Ensure the center is firm and set before serving.
Make-Ahead Options
- Assemble and Refrigerate: Mix all ingredients except cheese and transfer to the casserole dish. Cover with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
- Bake and Reheat: Bake the casserole covered at 350°F for 50 minutes, let it cool, and refrigerate. When ready to serve, add cheese, cover, and warm at 300°F for 10 minutes. Bake uncovered at 350°F for another 10–15 minutes until the cheese is melted.
Notes
- Jiffy Mix: Use the dry mix straight from the box; do not prepare it beforehand.
- Cheese Topping: You can bake the casserole with the cheese on top from the beginning, but Paula’s method adds the cheese after the initial bake for a crispy, cheesy finish.
Nutrition
- Calories: 410 kcal
- Carbohydrates: 49 g
- Protein: 10 g
- Fat: 19 g
- Saturated Fat: 9 g
- Cholesterol: 40 mg
- Sodium: 772 mg
- Potassium: 291 mg
- Fiber: 3 g
- Sugar: 11 g
- Vitamin A: 520 IU
- Vitamin C: 4.8 mg
- Calcium: 201 mg
- Iron: 1.6 mg
This creamy, cheesy corn casserole is a comforting crowd-pleaser that’s perfect for any occasion. Enjoy!
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