Looking for an easy creamed corn casserole recipe? Paula Deen’s corn casserole is just 6 ingredients and super easy to make. This Paula Deen corn casserole is perfect for your Thanksgiving dinner or any other holiday or get-together!
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If you’re looking for some delicious Thanksgiving side dish inspiration, try my Ruth’s Chris Sweet Potato Casserole and my Cranberry Citrus Salad.
Are you looking to make a cornbread casserole recipe for your next Thanksgiving or Friendsgiving dinner? This Paula Deen Corn Casserole recipe is AMAZING!
Made with just 6 ingredients, this creamed corn casserole is simple to mix and bake. Traditionally, this casserole is topped with cheese, but in this post I’ll show you some recipe options to making this casserole customized with your tastes in mind.
What do I need to make this Paula Deen Corn Casserole recipe?
- Jiffy Corn Muffin Mix – this is found in the baking aisle, near the prepared cake and muffin mixes. (Pictured above.)
- Butter – feel free to use salted or unsalted butter. I normally buy salted sweet cream butter, and it tested perfectly in this recipe.
- Sour cream – sour cream adds a nice moisture and creaminess to the batter. It creates a perfectly fluffy texture once the casserole is baked.
- Whole Kernel Corn – the whole kernel corn adds a nice texture to the casserole, along with some sweetness.
- Creamed Corn – the sweetness of the creamed corn enhances the flavor of this corn casserole.
- Shredded cheddar cheese – the shredded cheese is added to the top of the casserole at the end. You could also use a Colby jack or other cheddar blend cheese of your choosing.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make Paula Deen’s corn casserole?
Making this cornbread casserole is quite simple. Start by adding the dry cornbread mix, creamed corn, whole kernel corn, sour cream and melted butter to a mixing bowl. Make sure you drain the water from the whole kernel corn.
Stir the mixture together well with a rubber scraper.
Pour the casserole mixture into a prepared casserole dish that has been lightly sprayed with non-stick baking spray.
Spread the mixture evenly into the baking dish with a rubber scraper. Bake the casserole at 350 degrees for 40 minutes.
What pan is best for making a cornbread casserole?
I recommend using an oval or rectangular baking or casserole dish. The size of these dished can vary slightly, but try to go with a 10″ – 12″ casserole dish, which will best accomodate the amount of ingredients.
Once the casserole has baked for 40 minutes, top with the shredded cheese and return to the oven for another 10 minutes. Once it comes out of the oven, the cheese will be perfectly browned.
Other Topping and Mix-In Ideas:
- Diced Jalapenos – this casserole is fantastic with a bit of spiciness from Jalapenos. Serve alongside chili, like my Loaded Slow Cooker Chili, Healthy Turkey Chili or my Hearty Chipotle Steak Chili.
- Cornflakes and Butter – mix 1 1/2 – 2 cups of crushed cornflakes with 1/4 cup of melted butter. Sprinkle this over the top of the casserole (instead of the cheese) to attain a fantastic crispy topping.
- Crushed Ritz Crackers – mix together about 1 1/2 cups of crushed Ritz crackers with 1/4 cup of butter. Sprinkle over the top of the casserole and bake for another 10 minutes for a perfectly crispy crust.
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.
Looking for some other Thanksgiving side dish recipes? Here are some of our most popular:
- 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
Need some ideas for your Thanksgiving Turkey? Check out our top turkey recipes:
This recipe has been adapted in part from this Southern Corn Casserole recipe.
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Paula Deen’s Corn Casserole
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
- 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 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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