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Paula Deen's corn casserole has been my go-to holiday side dish for years. Whenever I bring it to family gatherings everyone's eyes light up at that golden brown cheesy top and creamy center. This casserole reminds me of my grandmother's kitchen where comfort food ruled and love was measured in sticks of butter. It's pure Southern comfort in every bite.
Pure Comfort in a Dish
What I love most about this recipe is how simple it is to throw together while the turkey's in the oven. The combination of sweet corn creamy texture and that golden cheesy crust makes everyone come back for seconds. It pairs perfectly with everything from holiday turkey to Sunday pot roast.
What You'll Need
- 1 can whole kernel corn: A 15.25 ounce can drained gives us that perfect sweet pop in every bite.
- 1 can cream style corn: This 14.75 ounce can creates that wonderful creamy base.
- 1 box Jiffy corn muffin mix: The 8 ounce box adds just the right amount of sweetness and structure.
- 1 cup sour cream: Full fat please it makes everything extra rich and delicious.
- 1 stick melted butter: Because it's not a Southern recipe without plenty of butter.
- 2 cups cheddar cheese: Get sharp cheddar and grate it yourself for the best melty top.
Step-by-Step Instructions
- Get Your Oven Ready
- Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray so nothing sticks to your pan.
- Mix Everything Together
- In a large mixing bowl combine your whole kernel corn creamed corn Jiffy mix sour cream and that glorious melted butter. Stir until everything comes together into a smooth mixture.
- Into the Pan
- Pour your mixture into your prepared baking dish making sure to spread it evenly so every portion bakes perfectly.
- Time to Bake
- Let it bake for about 45 minutes until you see that beautiful golden brown top starting to form.
- Add the Cheese
- Sprinkle your freshly shredded cheddar all over the top and pop it back in the oven for 5-10 minutes until that cheese gets all melty and bubbly.
- The Final Touch
- Let your casserole rest for 5 minutes before serving this helps everything set up just right.
My Best Baking Tips
I've learned some tricks over years of making this casserole. Never overwork your mixture just stir until everything comes together. That little rest time at the end makes such a difference in texture. I always grate my own cheese it melts so much better than the pre-shredded stuff. And don't forget to spray your dish well nothing's worse than stuck on casserole.
Make It Your Own
Sometimes I get creative with this recipe. Adding a block of cream cheese makes it extra decadent. My spice loving family enjoys when I mix in some diced green chilies. When I want to turn it into a main dish I'll add some shredded chicken or crispy bacon. Fresh corn cut right off the cob takes it to another level in summer. And my cast iron skillet gives it the most gorgeous crispy edges.
Keeping It Fresh
This casserole stays good in your fridge for about 5 days just keep it in an airtight container. When you want leftovers warm them up in the microwave or oven until they're heated through. What I love most is that you can make it two days ahead just keep it covered in the fridge then bake it off right before dinner.
Slow Cooker Magic
On busy holidays when my oven is packed I turn to my trusty slow cooker. Just mix everything up pour it into your greased crockpot and let it work its magic. Two hours on high or four on low gives you that same creamy delicious casserole without taking up precious oven space.
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Frequently Asked Questions
- → Why let it sit before serving?
The 5-minute rest allows the casserole to set up slightly, making it easier to serve and ensuring it holds its shape better.
- → Can I make this ahead?
Yes, assemble up to a day ahead and refrigerate. Bring to room temperature before baking, and you may need to add extra baking time.
- → Why use both types of corn?
Whole kernel corn provides texture while creamed corn adds moisture and creaminess for the perfect consistency.
- → Can I use a different cheese?
While cheddar is traditional, any good melting cheese works. Try Mexican blend or Monterey Jack for variation.
- → What size corn muffin mix?
Use an 8-ounce package of corn muffin mix (like Jiffy) for the right consistency.