Paula Deen’s corn casserole is the creamy, cheesy cornbread casserole that disappears first at every Thanksgiving table. It takes 6 ingredients and 10 minutes of hands-on time: a box of Jiffy corn muffin mix, sour cream, two kinds of corn, butter and cheddar. Below you’ll find the oven method, a crock pot version, make-ahead and freezer tips, and a lighter version that cuts about 120 calories a serving.
If you’re building a Thanksgiving menu, pair it with my Ruth’s Chris Sweet Potato Casserole and my Cranberry Citrus Salad.
Why This Corn Casserole Works
This is part cornbread, part corn pudding, and it works because every ingredient does a job.
- Creamed corn is the liquid. It replaces the egg and milk the Jiffy box calls for and gives the casserole its soft, spoonable center.
- Sour cream keeps it tender. It adds moisture and a little tang that balances the sweetness of the mix.
- Whole kernel corn adds texture. Draining it keeps the casserole from turning soggy.
- Cheddar goes on at the end. Adding it for the last 10 minutes gives you a browned, melty top instead of a greasy one.
The result is sweet, rich and forgiving, which is exactly what you want from a holiday side you can make while the turkey rests.
Paula Deen’s Corn Casserole Ingredients
- Jiffy Corn Muffin Mix – found in the baking aisle near the cake and muffin mixes. Use it dry, straight from the box. Don’t add the egg and milk listed on the package. The sour cream and corn are the liquid.
- Butter – salted or unsalted both work. I normally buy salted sweet cream butter, and it tested perfectly in this recipe.
- Sour cream – adds moisture and creaminess to the batter and gives the baked casserole a fluffy texture.
- Whole Kernel Corn – adds texture and sweetness. Drain it well.
- Creamed Corn – don’t drain this one. Its sweetness and creaminess carry the flavor of the casserole.
- Shredded cheddar cheese – added to the top near the end of baking. Colby Jack or a cheddar blend works too.
Using frozen corn? Swap the can of whole kernel corn for about 1 3/4 cups frozen corn, thawed and patted dry.
For exact ingredient amounts and full recipe instructions, scroll down to the recipe card at the bottom of the post.
How to Make Paula Deen’s Corn Casserole
Making this cornbread casserole takes one bowl and about 10 minutes of prep.
- Mix. Add the dry corn muffin mix, creamed corn, drained whole kernel corn, sour cream and melted butter to a large mixing bowl. Stir together well with a rubber scraper.
- Spread. Pour the mixture into a casserole dish lightly sprayed with non-stick baking spray, and spread it evenly to the edges.
- Bake. Bake at 350°F for 40 minutes.
- Add the cheese. Top with the shredded cheese and return to the oven for 10 more minutes, until the cheese melts and browns slightly.
- Rest. Let it cool for about 10 minutes before serving so the center sets.
What pan is best for corn casserole?
Use an oval or rectangular baking dish, about 10 to 12 inches. Sizes vary slightly, but this range fits the amount of batter and bakes evenly. A 9×13-inch dish or a large cast-iron skillet also works; the casserole will be thinner and may finish 5 minutes sooner. To double the recipe, see the pan table below.
How to Tell When Corn Casserole Is Done
Corn casserole is done when the edges are golden and pulling slightly from the dish and the center is set with only a slight jiggle. A knife in the center should come out mostly clean, with a few moist crumbs.
If the center still looks wet after 40 minutes, give it 5 to 10 more minutes before adding the cheese. It firms up as it rests, so don’t skip the 10-minute cool down. If the top browns too fast, tent it loosely with foil.
Make-Ahead, Freezing and Reheating Corn Casserole
Yes, you can make Paula Deen’s corn casserole ahead, which frees up oven space on the big day. Here’s how long each option keeps and how to finish it.
| Option | How to do it | Keeps | To serve |
|---|---|---|---|
| Assemble ahead (unbaked) | Mix everything except the cheese, spread in the dish, cover tightly | Up to 24 hours, refrigerated | Bake from cold at 350°F for 45–50 min, then add cheese for 10 min |
| Bake ahead | Bake fully with cheese, cool, cover | 3–4 days, refrigerated | Covered with foil at 325°F for 20–25 min |
| Freeze (baked) | Cool completely, wrap well or use a freezer container | Up to 2 months | Thaw overnight in the fridge, then reheat as above |
| Reheat one serving | Microwave in a covered bowl | — | 45–60 seconds, stirring once |
| Leftovers | Airtight container, or the dish covered with Press-and-Seal wrap | 3–4 days, refrigerated | Reheat as above |
Freezing softens the texture slightly, so it’s best for leftovers rather than your main holiday batch. If the casserole has sat out for several hours after serving, discard it.
Crock Pot Corn Casserole
Yes, Paula Deen’s corn casserole works in the slow cooker, and it frees your oven for the turkey and rolls. You can serve it straight from the crock pot.
- Spray the crock pot with non-stick spray (or use a slow cooker liner).
- Mix all ingredients except the cheese as directed and spread in the crock pot.
- Cook on high for 2–3 hours or low for 4–5 hours, until the edges are golden and the center is set.
- Add the shredded cheese for the last 20 minutes of cooking.
Tip: Lay a clean paper towel under the lid for the first hour to catch condensation so the top doesn’t get soggy. A 4- to 6-quart slow cooker fits one batch.
How to Make a Lighter Corn Casserole
Want the same holiday comfort with less butter and more protein? Three swaps take this from about 400 to about 280 calories a serving, with a little more protein from the Greek yogurt.
| Ingredient | Original | Lighter swap |
|---|---|---|
| Sour cream | 1 cup | 1 cup plain nonfat Greek yogurt |
| Butter | 1/2 cup (1 stick), melted | 1/4 cup, melted |
| Cheddar | 1 cup shredded | 3/4 cup reduced-fat sharp cheddar |
| Jiffy mix and both corns | Same | Same |
Estimated nutrition per serving of corn casserole (8 servings)
| Version | Calories | Carbs | Fat | Protein |
|---|---|---|---|---|
| Original | ~400 | ~37 g | ~26 g | ~7 g |
| Lighter | ~280 | ~37 g | ~12 g | ~9 g |
The lighter version is a little tangier and slightly denser. Sharp cheddar keeps the flavor up even with less cheese.
Corn Casserole Variations and Toppings:
Paula Deen’s version is topped with cheddar, but this casserole takes mix-ins and toppings well.
Mix-ins
- Diced jalapeños – a little heat makes this a great side for chili, like my Loaded Slow Cooker Chili, Healthy Turkey Chili or Hearty Chipotle Steak Chili.
- Green chiles – stir in a drained 4 oz can for mild heat. (new)
- Bacon and green onion – fold in 4 to 6 slices of crumbled cooked bacon and 1/4 cup sliced green onion. (new)
- Cream cheese – beat in 4 oz softened cream cheese and use 1/2 cup sour cream for a richer, tangier casserole. (new)
- Eggs, for a corn pudding texture – whisk in 2 eggs for a lighter, more custardy result. This turns it closer to classic corn pudding. (new)
Crunchy toppings (instead of cheese)
- Cornflakes and butter – mix 1 1/2 to 2 cups crushed cornflakes with 1/4 cup melted butter and sprinkle over the top for a crispy finish.
- Crushed Ritz crackers – mix about 1 1/2 cups crushed Ritz crackers with 1/4 cup melted butter. Sprinkle over the top and bake for the last 10 minutes.
Love corn? Try my Cream Cheese Corn Dip and my Corn and Black Bean Salsa.
Frequently asked questions about making creamed corn casserole:
Yes, this casserole can be assembled in advance of your Thanksgiving or holiday meal. Mix all the ingredients, except for the cheese, and pour into a casserole dish. Cover with plastic wrap and refrigerate. Bake and top with cheese as directed before your dinner.
Like many other Thanksgiving leftovers, corn casserole will last 3-4 days when kept refrigerated in an airtight container. If the casserole has been left out for several hours after serving, it is best to discard any leftovers.
When storing leftovers, it is best to transfer the casserole into an airtight container with a tight fitting lid and refrigerate. You can also refrigerate the casserole in it’s baking dish, with Press-and-Seal wrap over the top.
Yes, this corn casserole recipe can be made in the crock pot. Simply mix all ingredients as directed in the recipe, reserving the shredded cheese. Cook on high for 2-3 hours, or on low for 4-5 hours. Add the shredded cheese during the last 20 minutes of cooking. Can be served directly out of the crock pot.
Corn Casserole Troubleshooting
Most corn casserole problems come down to moisture or bake time.
| Problem | Likely cause | Fix |
|---|---|---|
| Runny or soggy center | Whole kernel corn not drained, or underbaked | Drain the corn well; bake 5–10 min longer before adding cheese |
| Dry or crumbly | Overbaked, or a pan that’s too wide | Use a 10–12 inch dish; start checking at 35 min |
| Top browning too fast | Oven runs hot or rack too high | Bake on the middle rack; tent with foil |
| Too sweet | Jiffy mix plus creamed corn | Add jalapeños or green chiles, or use sharp cheddar |
| Greasy top | Cheese added too early | Add cheese only for the last 10 minutes |
What to Serve with Corn Casserole
Corn casserole is a classic Thanksgiving side, but it’s just as good beside holiday ham or a big pot of chili.
- Thanksgiving turkey: Apple Cider Turkey Brine, Citrus Herb Turkey Brine, How to Dry Brine a Turkey or a smaller Slow Cooker Turkey Breast
- Christmas or Easter ham: Orange Glazed Spiral Ham
- Chili night: Loaded Slow Cooker Chili or Healthy Turkey Chili
- Other sides: Healthy Green Bean Casserole, Parmesan Mashed Potatoes and Homemade Cranberry Sauce
Corn Casserole FAQs
No. Use the corn muffin mix dry, straight from the box. The sour cream, creamed corn and butter provide all the moisture.
Yes. Mix all the ingredients except the cheese, spread in the casserole dish, cover with plastic wrap and refrigerate up to 24 hours. Bake and top with cheese as directed. See the make-ahead table above for timing.
Yes. Freeze the baked, cooled casserole for up to 2 months. Thaw overnight in the fridge and reheat covered at 325°F. The texture softens a little.
Corn pudding is made with eggs and milk and bakes into a soft custard. This corn casserole uses cornbread mix, so it’s closer to a moist, spoonable cornbread.
Yes. Use about 1 3/4 cups frozen corn, thawed and patted dry, in place of the can of whole kernel corn.
Like most Thanksgiving leftovers, it keeps 3–4 days refrigerated in an airtight container. If it has been left out for several hours after serving, discard it.
Transfer it to an airtight container with a tight-fitting lid and refrigerate. You can also refrigerate it in its baking dish with Press-and-Seal wrap over the top.
Yes. Cook on high for 2–3 hours or low for 4–5 hours, adding the cheese for the last 20 minutes. See the crock pot section above.
About 8 as part of a holiday spread, or 6 as a larger side. Double it in a 9×13 for 14–16.
Looking for more Thanksgiving side dish recipes? Here are some of our most popular:
- Ruth’s Chris Sweet Potato Casserole
- Cranberry Fluff Salad
- Parmesan Mashed Potatoes
- Cranberry Apple Salad
- Everything Thanksgiving Stuffing
- Hasselback Sweet Potatoes
- Healthy Green Bean Casserole
- Homemade Cranberry Sauce with Apricots and Orange
- Slow Cooker Cheesy Hash Brown Casserole
- Sweet Potato Casserole with Marshmallows and Pecans
Need some ideas for your holiday Turkey or Ham? Check out our top holiday main dish recipes:
Are you preparing for your Thanksgiving or Christmas holiday dinner? Be sure to check out our post The Best Turkey Brine Recipes: Wet or Dry and How to Choose, where we go through different types of turkey brines, and give you an option for an simple turkey brine to get started.
Made this? Leave a star rating and a comment below. It helps other cooks find the recipe.
This recipe has been adapted in part from this Southern Corn Casserole recipe.
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Video
Paula Deen’s Corn Casserole with Jiffy Mix
Equipment
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Casserole Dish The perfect casserole dish! Great for cobblers, crumbles, desserts and more!
Ingredients
- 1 (8.5 oz pkg) Jiffy corn muffin mix dry, unprepared, (don't add egg or milk)
- 1 cup sour cream
- 1 (15 oz. can) whole kernel corn drained of water
- 1 (14.75 oz. can) creamed corn
- 1/2 cup butter (1 stick) melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Lightly spray a 10"-12" casserole dish (can be oval or rectangular) with non-stick spray. Set prepared dish aside.
- To a large mixing bowl add the dry corn muffin mix, sour cream, drained whole kernel corn, creamed corn (don't drain the creamed corn) and melted butter. Mix together well with a rubber scraper.
- Pour the casserole mixture into the prepared baking dish. Smooth the mixture evenly to the sides of the dish.
- Bake the casserole at 350 degrees for 40 minutes.
- Once the casserole has baked for 40 minutes, remove from oven and top the casserole with the shredded cheese. Return to the oven for another 10 minutes for the cheese to melt and brown slightly.
- Remove from oven and let cool for about 10 minutes before serving.
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