Paula Deen’s Corn Casserole

There’s something irresistibly comforting about the golden, buttery aroma of Paula Deen’s Corn Casserole wafting through your kitchen. This Southern classic combines creamy corn, sweet Jiffy mix, and rich butter into a dish that walks the perfect line between cornbread and pudding. Whether you’re planning a holiday feast or a cozy Sunday dinner, Paula Deen’s Corn Casserole delivers homestyle warmth in every bite. You’ll learn how to recreate this famous recipe with simple ingredients while mastering the techniques that make this dish a perpetual crowd-pleaser.

Why You’ll Love This Recipe

Paula Deen’s Corn Casserole has earned its place as a beloved staple for good reason. This dish features a magnificent contrast between its golden, slightly crisp top and the tender, moist interior that melts in your mouth. What makes this corn casserole so special is its remarkable versatility – it pairs beautifully with everything from holiday turkey to weeknight chicken.

The beauty of this casserole lies in its simplicity. With just a few pantry staples, you’ll create a dish that tastes like it required hours of preparation. The balance of sweet corn kernels against the savory elements creates a textural symphony that keeps everyone coming back for seconds.

Perhaps most appealing is how effortless this recipe is to prepare. There’s no precooking required – simply mix, pour, and bake. Even novice cooks can achieve perfect results with this foolproof corn casserole recipe that’s guaranteed to become a regular request at your dinner table.

Ingredients

To make authentic Paula Deen’s Corn Casserole, you’ll need:

• 1 (15.25 oz) can whole kernel corn, drained
• 1 (14.75 oz) can creamed corn, undrained
• 1 (8.5 oz) box Jiffy corn muffin mix
• 1 cup sour cream (8 oz)
• ½ cup (1 stick) unsalted butter, melted
• 1-2 cups shredded cheddar cheese (optional)
• 2 large eggs, beaten
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

The combination of both whole kernel and creamed corn provides the perfect texture balance, while the Jiffy mix adds that signature sweet cornbread flavor. Paula’s original corn casserole recipe uses real butter – never substitute with margarine as it won’t deliver the same rich taste. The sour cream adds tanginess and moisture that makes this dish incredibly tender. While cheese isn’t in the traditional recipe, many home cooks add it for an extra layer of flavor.

Pro Tips

Master the Mixing Technique
When combining your ingredients, avoid overmixing the batter. Gentle folding preserves air pockets that help the casserole rise properly. A few lumps in the batter are perfectly fine – they’ll disappear during baking and help maintain the casserole’s signature texture. Mix just until the ingredients are incorporated for the best results.

Perfect Your Baking Dish
The baking vessel matters significantly for this corn pudding casserole. A 9×9 inch square baking dish or a 2-quart casserole dish provides the ideal depth for even cooking. For extra insurance against sticking, lightly coat your baking dish with cooking spray before adding the mixture. This simple step ensures easy serving and cleanup.

Achieve the Perfect Doneness
The key to perfect Paula Deen’s Corn Casserole is knowing exactly when it’s done. The center should be set but still slightly jiggly when you remove it from the oven. Insert a toothpick into the center – it should come out with a few moist crumbs (not wet batter). Remember that the casserole continues cooking slightly after removal from the oven, so don’t wait until it’s completely firm before taking it out.

Instructions

Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to 350°F (175°C). While that’s heating up, lightly coat a 9×9 inch baking dish or 2-quart casserole dish with nonstick cooking spray. This preparation ensures your corn casserole won’t stick and will bake evenly.

Step 2: Combine Wet Ingredients
In a large mixing bowl, crack and lightly beat the two eggs. Add the melted butter and sour cream, stirring until combined. The mixture should be smooth and uniform. The melted butter should be slightly cooled so it doesn’t cook the eggs on contact.

Step 3: Add the Corn Components
Pour both the drained whole kernel corn and the undrained creamed corn into your wet ingredient mixture. The creamed corn provides moisture and binding, while the whole kernels add wonderful texture and pops of sweetness throughout your casserole.

Step 4: Incorporate the Dry Ingredients
Gently fold in the Jiffy corn muffin mix, salt, and pepper. Stir just until combined – you’ll see the dry mix disappear into the batter, but don’t worry about achieving a perfectly smooth consistency. Some small lumps are actually desirable for the perfect texture.

Step 5: Transfer and Bake
Pour the mixture into your prepared baking dish, smoothing the top with a spatula. If you’re using cheese, you can either fold 1 cup into the mixture before transferring or sprinkle it on top during the last 10 minutes of baking for a beautifully golden cheese crust.

Step 6: Bake to Golden Perfection
Bake in your preheated oven for 45-55 minutes, or until the top is golden brown and the center is set but still slightly soft. The edges will pull away slightly from the sides of the pan when it’s ready. Allow the casserole to rest for 5-10 minutes before serving to set completely.

Variations

Jalapeño Cheddar Corn Casserole
For a Southwestern twist on Paula Deen’s Corn Casserole, add 2-3 finely diced jalapeños (seeds removed for less heat) and 1 cup of sharp cheddar cheese to the batter. This variation brings a pleasant kick that balances beautifully with the casserole’s natural sweetness. Top with extra cheese and a few thin jalapeño slices before baking for an impressive presentation.

Bacon and Green Onion Upgrade
Transform the classic corn casserole by folding in 6-8 slices of crispy, crumbled bacon and ¼ cup of sliced green onions. The smoky bacon adds depth while the green onions bring freshness and color. This savory variation makes an excellent brunch dish and pairs particularly well with grilled meats.

Herbed Corn Casserole
For an elegant twist, incorporate 2 tablespoons of fresh chopped herbs like thyme, rosemary, and parsley into the batter. This sophisticated version complements holiday meals beautifully and elevates the humble corn casserole into something special. A sprinkle of Parmesan cheese on top creates a delicious crust.

Storage and Serving

Paula Deen’s Corn Casserole stores exceptionally well, making it perfect for meal prep. Once completely cooled, cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.

For serving, this versatile side dish pairs beautifully with holiday turkey and ham, making it perfect for Thanksgiving and Christmas gatherings. It’s equally delicious alongside barbecue ribs, roast chicken, or even as part of a vegetarian spread with a fresh green salad for contrast.

For an elegant presentation, serve directly from a decorative casserole dish, garnished with a sprinkle of fresh herbs or a light dusting of paprika. For casual gatherings, pre-cut squares make serving easy and convenient. The casserole can be served hot or at room temperature, making it ideal for buffet-style meals.

FAQs

Can I make Paula Deen’s Corn Casserole ahead of time?
Yes! You can prepare the batter up to 24 hours in advance and refrigerate it in a covered bowl. Let it sit at room temperature for 30 minutes before baking. Alternatively, bake the casserole completely, refrigerate, and reheat covered with foil in a 325°F oven for 20 minutes.

Can I freeze corn casserole?
Absolutely. Cool the baked casserole completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating covered in a 325°F oven until heated through (about 30 minutes).

Can I make this recipe without Jiffy mix?
While Jiffy mix provides the signature flavor, you can substitute with ¾ cup all-purpose flour, ¾ cup cornmeal, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt if needed.

Is corn casserole supposed to be jiggly in the middle?
A slight jiggle in the center when you remove it from the oven is perfect. It will continue to set as it cools. If it’s too liquid, continue baking in 5-minute increments.

Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13-inch baking dish. You’ll need to add about 10-15 minutes to the baking time.

Conclusion

This Paula Deen’s Corn Casserole is comfort food at its finest — a golden, buttery side dish that bridges the gap between cornbread and pudding with its perfect creamy texture. It’s the kind of dish that transforms ordinary family dinners into memorable gatherings and makes holiday tables feel complete. The beauty lies in its simplicity and reliability – even kitchen novices can create this crowd-pleasing classic that’s guaranteed to disappear quickly and generate requests for the recipe. Whether you stick to the traditional version or try one of the variations, this Southern staple is sure to become a treasured part of your recipe collection.

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