Paula Deen’s Corn Casserole is a creamy, comforting side dish, made with a mix of Jiffy corn muffin mix, creamed corn, and cheddar cheese. Perfect for family gatherings, potlucks, or holiday dinners, this easy recipe brings a rich, cheesy twist to classic corn casserole.
INGREDIENTS
- Creamed Corn: Adds a smooth, creamy texture and natural sweetness to the casserole.
- Whole Kernel Sweet Corn: Provides a delightful crunch, balancing the creamy consistency. Be sure to drain it before adding.
- Jiffy Corn Muffin Mix: The key ingredient that gives structure, a slight sweetness, and a classic corn muffin flavor.
- Sour Cream: Adds tanginess and helps keep the casserole moist and creamy.
- Butter (melted): Adds richness and enhances the overall flavor.
- Cheddar Cheese (shredded): A layer of cheese on top creates a golden, cheesy crust that adds delicious flavor to every bite.
INSTRUCTIONS
- Oven Method:
- 1. Preheat the oven to 350°F (175°C) and grease a 9 x 13 casserole dish or a 10-inch cast iron skillet.
- 2. In a large bowl, combine all ingredients except for the shredded cheddar cheese. Be sure to drain the whole kernel corn before mixing.
- 3. Pour the mixture into the prepared baking dish, spreading it evenly.
- 4. Bake uncovered for 45 minutes.
- 5. Remove from the oven, top with the shredded cheddar cheese, and bake for an additional 10-15 minutes, or until the cheese is melted and the top begins to brown.
- 6. Allow the casserole to rest for 5 minutes before serving.
- Crock Pot Method:
- 1. Lightly grease the Crock Pot with nonstick spray.
- 2. In a large bowl, combine all ingredients except for the cheddar cheese, ensuring the whole kernel corn is drained.
- 3. Pour the mixture into the Crock Pot and spread it evenly.
- 4. Cook on high for 2-3 hours or on low for 4 hours.
- 5. During the last 20 minutes of cooking, sprinkle the cheddar cheese over the top. Continue cooking until the cheese is melted and the center is set.
Serving and Storage Tips
- Serve the corn casserole hot as a side dish, perfect for holiday meals, potlucks, or family dinners.
- Garnish with fresh chopped parsley for a pop of color and freshness, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions until warmed through.
Helpful Notes
- For a slightly spicy twist, add chopped jalapeños or a sprinkle of crushed red pepper flakes to the mix.
- To make the casserole richer, substitute half of the cheddar cheese with Monterey Jack or Pepper Jack cheese.
- Be sure to drain the whole kernel corn to prevent the casserole from becoming too watery.
Tips from Well-Known Chefs
- Chef Paula Deen recommends using a cast iron skillet for an extra golden, crispy edge on your corn casserole.
- Chef Trisha Yearwood suggests topping with extra cheese during the last few minutes for a bubbly, golden crust.
- Chef Ree Drummond advises letting the casserole sit for a few minutes after baking for the flavors to meld together.
Why You'll Love This Recipe
- This corn casserole is creamy, cheesy, and brings a comforting taste to any meal.
- It’s incredibly easy to make with just a few ingredients and minimal prep time.
- Perfect for holidays, potlucks, and gatherings, this dish is a crowd-pleaser that everyone will enjoy.
Variations
- Add diced green chilies for a mild, smoky flavor.
- Use sharp cheddar for a stronger cheese flavor.
- For extra texture, sprinkle crushed crackers or breadcrumbs on top before baking.