Paula Deen’s Corn Casserole

The warm, buttery aroma of Paula Deen’s Corn Casserole wafts through your kitchen, promising comfort with every bite. This Southern classic combines sweet corn kernels with a moist, cake-like texture that melts in your mouth. Paula Deen’s Corn Casserole has become a staple at holiday tables across America, beloved for its simplicity and irresistible flavor profile that bridges savory and sweet. You’ll learn how to create this crowd-pleasing side dish with minimal effort, master the perfect consistency, and discover ways to make it your own family tradition.

Why You’ll Love This Recipe

Paula Deen’s Corn Casserole is the ultimate comfort food that strikes the perfect balance between ease and impression. This Southern staple requires just minutes of hands-on preparation, yet delivers a dish worthy of your holiday table or Sunday supper.

The textural contrast is what makes this casserole truly special – the crispy, golden brown edges give way to a creamy, tender center that’s reminiscent of cornbread but significantly more moist and luxurious. Each spoonful delivers sweet corn kernels suspended in a custardy base with just enough structure to hold its shape when served.

What’s more, this corn pudding casserole recipe uses simple pantry staples, making it budget-friendly and accessible year-round. The versatility of Paula Deen’s Corn Casserole means it pairs beautifully with everything from Thanksgiving turkey to summer barbecue, earning its place as a cross-seasonal favorite that appeals to both adults and children alike.

Ingredients

For the classic Paula Deen’s Corn Casserole, you’ll need:

• 1 (15.25 oz) can whole kernel corn, drained
• 1 (14.75 oz) can cream-style corn (undrained)
• 1 (8 oz) package corn muffin mix (such as Jiffy)
• 1 cup sour cream (8 oz)
• 1/2 cup (1 stick) unsalted butter, melted
• 1 to 1 1/2 cups shredded cheddar cheese (optional)
• 2 large eggs, lightly beaten

The corn muffin mix provides the perfect sweet base that distinguishes this dish from regular cornbread. Using both whole kernel and cream-style corn creates the signature texture – the kernels offer pleasant pops of sweetness while the creamy corn adds moisture. The melted butter contributes richness, while sour cream brings a subtle tanginess that balances the sweetness. All ingredients should be at room temperature for the best mixing results.

Pro Tips

Tip 1: Master the Mixing
For the perfect Paula Deen corn pudding texture, avoid overmixing the ingredients. Combine them just until incorporated – a few small lumps are actually desirable. Overmixing introduces too much air and can result in a denser final product. Use a rubber spatula rather than a whisk for gentle folding of ingredients.

Tip 2: Perfect Your Baking Vessel
While a 9×13-inch baking dish works well, using a deeper 2-quart casserole dish creates a more moist center with perfectly crisp edges. For individual portions with maximum crispy surface area, consider using a well-seasoned cast iron skillet or dividing the mixture among ramekins, reducing the cooking time by about 10 minutes.

Tip 3: Nail the Doneness Test
The key to perfect Paula Deen’s Corn Casserole is knowing exactly when it’s done. Look for a golden brown top and set edges, but the center should still have a slight jiggle when gently shaken – it will continue cooking and set up as it cools. Insert a toothpick in the center; it should come out with a few moist crumbs rather than completely wet or completely dry.

Instructions

Step 1: Prepare Your Ingredients and Baking Dish
Preheat your oven to 350°F and position a rack in the center. While the oven heats, grease a 9×13-inch baking dish or 2-quart casserole dish with non-stick spray or a thin layer of butter. Allow your eggs and sour cream to come to room temperature for easier mixing and better incorporation.

Step 2: Combine the Base Ingredients
In a large mixing bowl, add the drained whole kernel corn and the undrained cream-style corn. The contrast between these two corn varieties creates the characteristic texture of Paula Deen’s Corn Casserole. Stir gently to combine them. Next, add the corn muffin mix, breaking up any large clumps with your fingers before adding.

Step 3: Add the Wet Ingredients
Pour in the melted butter while it’s still warm but not hot. The warmth helps it incorporate more easily without cooking the eggs. Add the room-temperature sour cream and lightly beaten eggs. Using a rubber spatula, fold everything together with gentle, sweeping motions until just combined. The mixture should look slightly lumpy – resist the temptation to smooth it out completely!

Step 4: Bake to Golden Perfection
Transfer the corn mixture to your prepared baking dish, spreading it evenly but not compacting it. For the cheese version of Paula Deen’s Corn Casserole, you can either fold 1 cup of shredded cheddar directly into the mixture or sprinkle it on top during the last 10 minutes of baking. Place the dish in the preheated oven and bake for 45-50 minutes, until the edges are golden brown and the center is set but still slightly jiggly.

Step 5: Rest and Serve
Allow your freshly baked corn casserole to rest for 5-10 minutes before serving. This resting period is crucial as it allows the casserole to finish setting up and makes it easier to portion. Serve warm as a delicious side dish that will have everyone asking for seconds!

Variations

Jalapeño Cheese Corn Casserole
Transform traditional Paula Deen’s Corn Casserole into a zesty Southwestern treat by adding 2-3 finely diced jalapeños (seeds removed for milder heat) and substituting pepper jack for the cheddar cheese. A teaspoon of ground cumin and a quarter cup of chopped cilantro folded in before baking adds aromatic complexity. This variation pairs wonderfully with barbecued meats or as part of a Mexican-inspired feast.

Bacon and Green Onion Upgrade
For an irresistible savory twist, fold in 6-8 slices of cooked, crumbled bacon and a bunch of thinly sliced green onions before baking. This version of Paula Deen’s corn pudding offers wonderful textural contrast and a smoky depth of flavor that transforms this side dish into potential main-course territory when served with a simple green salad.

Gluten-Free Adaptation
Create a gluten-free version by replacing the cornbread mix with a blend of 2/3 cup fine cornmeal, 1/3 cup gluten-free flour blend, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. This adaptation maintains the classic taste and texture while accommodating dietary restrictions.

Storage and Serving

Paula Deen’s Corn Casserole keeps beautifully in an airtight container in the refrigerator for up to 4 days. For longer storage, portion the cooled casserole into freezer-safe containers where it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. To revive refrigerated leftovers, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes.

Serve this versatile casserole alongside glazed ham for a Sunday dinner, paired with roast turkey at Thanksgiving, or as a complementary side to pulled pork at summer gatherings. For a delightful brunch option, top leftover corn casserole with a fried egg and fresh avocado slices. To elevate its presentation for special occasions, serve it in a decorative casserole dish garnished with fresh herbs like thyme or parsley, and offer a small dish of honey butter on the side for guests to add an extra touch of sweetness if desired.

FAQs

Can I make Paula Deen’s Corn Casserole ahead of time?
Yes! Prepare the mixture up to 24 hours in advance, cover tightly, and refrigerate. Allow it to sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the cooking time if starting with a cold casserole.

Why is my corn casserole too wet in the center?
This typically happens when the casserole is underbaked. The center should still be slightly jiggly when you remove it from the oven, but not wet. If using a deeper dish, you may need to extend baking time by 10-15 minutes, covering with foil if the top is browning too quickly.

Can I double this recipe for a larger crowd?
Absolutely! Double all ingredients and use either two standard baking dishes or one larger, deep casserole dish. Increase baking time by approximately 15-20 minutes, checking for doneness with the jiggle test.

Is corn casserole the same as corn pudding?
Paula Deen’s Corn Casserole falls somewhere between corn pudding and cornbread. Traditional corn pudding is creamier and more custard-like, while this casserole has more structure thanks to the cornbread mix.

Can I use frozen corn instead of canned?
Yes, substitute 1.5 cups of thawed frozen corn kernels for the canned whole kernel corn. You’ll still need the cream-style corn for moisture and texture.

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 texture and sweet corn flavor. It’s the kind of dish that makes any meal feel like a special occasion while requiring minimal effort in the kitchen. Whether you’re serving it at your holiday table, bringing it to a potluck, or enjoying it alongside a weeknight dinner, this corn casserole promises to become a beloved recipe in your collection. The beauty of this Southern classic lies in its simplicity and how it brings people together around the table, creating memories with every warm, delicious bite.

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