Easy Creamy Corn Casserole Recipe

Food & Recipes

Easy Creamy Corn Casserole Recipe

Corn casserole—especially Paula Deen’s version—is pure Southern comfort food. Creamy, slightly sweet, and incredibly easy to make, this dish has earned a permanent spot on holiday tables, church potlucks, and weeknight dinners.

Made with pantry staples like Jiffy corn muffin mix, canned corn, sour cream, and butter, this is one of those “stir-and-bake” recipes that delivers big flavor with very little effort.

Why This Corn Casserole Recipe Works

This Paula Deen corn casserole shines because:

  • It’s simple: Just a few common ingredients and one bowl.
  • It’s flavorful: Combines sweet corn, buttery richness, and a tender, pudding-like texture.
  • It’s flexible: Easy to customize with cheese, peppers, or extra veggies.
  • It’s crowd-friendly: Great for Thanksgiving, Christmas, Easter, and potlucks.

If you’re new to corn casserole or just need a reliable version, this Jiffy corn casserole is a guaranteed crowd-pleaser.

Corn Casserole Recipe Overview

  • Prep Time: 5–10 minutes
  • Cook Time: 45–55 minutes
  • Total Time: About 1 hour
  • Yield: 6–8 servings
  • Skill Level: Easy

Ingredients for Paula Deen’s Corn Casserole

This corn casserole recipe uses simple, budget-friendly ingredients you can find anywhere.

Core Ingredients

  • 1 can whole kernel corn, drained (about 15 oz)
  • 1 can creamed corn, undrained (about 14.75–15 oz)
  • 1 package Jiffy corn muffin mix (8.5 oz)
  • 1 cup sour cream
  • ½ cup butter, melted (1 stick)

These ingredients create the signature creamy, spoon-bread-style texture with a lightly sweet cornbread base.

Optional Add-Ins & Substitutions

  • Shredded cheese:
    Add 1–1½ cups cheddar or Monterey Jack for a cheesy corn casserole.
  • Greek yogurt:
    Substitute plain Greek yogurt for half or all of the sour cream for a slightly lighter twist.
  • Heat and flavor:
    Stir in diced jalapeños, green chiles, or roasted bell peppers for spice and color.
  • Fresh garnishes:
    Add chopped scallions, chives, or parsley on top after baking for freshness and color.

How to Make Paula Deen Corn Casserole (Step-by-Step)

This is a true dump-and-bake recipe—ideal for busy holidays and beginner cooks.

1. Preheat the Oven

  • Preheat your oven to 350°F (175°C).
  • Lightly grease an 8×8-inch baking dish (or similar size) with butter or nonstick spray. For a bigger crowd, see scaling tips below.

2. Mix the Ingredients

  • In a large mixing bowl, combine:
    • Drained whole kernel corn
    • Creamed corn (with its liquid)
    • Sour cream
    • Melted butter
    • Dry Jiffy corn muffin mix
  • Stir until everything is just combined and no dry pockets of muffin mix remain.

Tip:
Don’t over-mix. A few small lumps are fine—it helps keep the casserole tender rather than dense.

3. Transfer to the Baking Dish

  • Pour the mixture into the prepared baking dish.
  • Use a spatula to spread it evenly and smooth the top.

If you’re adding cheese inside the casserole, stir it into the mixture before spreading it in the pan.

4. Bake

  • Place the dish on the center oven rack.
  • Bake for 45–55 minutes, or until:
    • The edges are golden brown.
    • The center is set but still moist.
    • A toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).

Baking times can vary slightly depending on your oven and dish depth.

5. Cool Slightly and Serve

  • Let the casserole rest for 5–10 minutes before serving.
  • This short rest helps it set up and makes it easier to scoop or slice.

Serving Suggestions and How to Plate

This Paula Deen-style corn casserole pairs well with:

  • Roast chicken, ham, or turkey
  • BBQ ribs, pulled pork, or brisket
  • Meatloaf or pan-fried pork chops

Presentation ideas:

  • Garnish with chopped parsley, chives, or green onions.
  • If using cheese, sprinkle extra cheese on top during the last 10 minutes of baking for a bubbly, browned topper.
  • Serve straight from the dish for a cozy, family-style feel.

Expert Tips for Perfect Jiffy Corn Casserole

  • Don’t over-mix:
    Stir only until combined. Over-mixing can make the casserole tough.
  • Check doneness in the center:
    It should be moist and slightly custardy, not wet or jiggly.
  • Adjust sweetness:
    Some brands of creamed corn and muffin mix are sweeter than others. If you prefer less sweetness, you can add a pinch of salt or pair it with more savory mains.
  • Let it rest:
    A brief rest after baking helps the casserole firm up, making serving much easier.

Variations & Custom Corn Casserole Ideas

This base recipe is easy to adapt. Try these variations:

Cheesy Corn Casserole

  • Stir in up to 1 cup shredded cheddar (or your favorite cheese) to the batter.
  • Sprinkle another ½–1 cup on top during the last 5–10 minutes of baking.

Mexican-Inspired Corn Casserole

  • Add:
    • Diced jalapeños or canned green chiles
    • Pepper jack or a Mexican cheese blend
  • Garnish with chopped cilantro and a squeeze of lime.

Veggie-Loaded Corn Casserole

  • Stir in diced bell peppers, roasted zucchini, or peas for extra color and nutrition.

Chicken Corn Casserole

  • Add 1–2 cups diced cooked chicken to the batter for a heartier, one-pan main dish.

Approximate Nutrition Information (Per Serving)

Values will vary by brand and add-ins, but for a basic corn casserole (1 of 8 servings):

  • Calories: ~310
  • Carbohydrates: ~35 g
  • Protein: ~6 g
  • Fat: ~16 g
  • Saturated Fat: ~9 g
  • Sodium: ~500–550 mg
  • Sugar: ~7 g

Tips for Holiday & Crowd Cooking

  • Feeding a crowd:
    Double the recipe and bake in a 9×13-inch dish. Add roughly 10–15 minutes to the baking time, checking for doneness in the center.
  • Transporting to potlucks:
    Let the casserole cool slightly, cover tightly with foil, and keep warm in an insulated carrier. Serve directly from the dish.
  • Crispier edges:
    Bake uncovered and rotate the dish halfway through for even browning.

Quick Corn Casserole Recipe Card (Paula Deen Style)

Ingredients

  • 1 (15 oz) can whole kernel corn, drained
  • 1 (14.75–15 oz) can creamed corn
  • 1 (8.5 oz) box Jiffy corn muffin mix
  • 1 cup sour cream
  • ½ cup (1 stick) butter, melted

Instructions

Let rest 5–10 minutes before serving.

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.

In a large bowl, combine whole kernel corn, creamed corn, sour cream, melted butter, and Jiffy mix. Stir just until combined.

Pour mixture into the prepared dish and spread evenly.

Bake for 45–55 minutes, until golden and set in the center.

FAQs

Can I make corn casserole ahead?
Yes, assemble up to 24 hours ahead, cover, and refrigerate. Bake straight from the cold, adding 10 minutes.

Is corn casserole gluten-free?
The standard recipe isn’t, but use a gluten-free cornbread mix—same great taste and texture.

How do I store leftovers?
Keep in an airtight container in the fridge up to 4 days. Reheat at 325°F covered.

Can I freeze this corn casserole?
Freeze baked or unbaked up to 3 months. Thaw overnight, bake or reheat as directed.

What pairs best with corn casserole?
Roast chicken, pulled pork, or turkey—its sweetness cuts the richness perfectly.