Paula Deen-style Corn Casserole

why make this recipe

Paula Deen’s Corn Casserole is a wonderful dish that brings comfort and joy to any gathering. It combines sweet corn and creamy textures, making it a great side dish for family dinners, holidays, or potlucks. The recipe is simple, delicious, and loved by everyone. Plus, it’s a great way to add a touch of Southern charm to your meal.

how to make Paula Deen Corn Casserole

Ingredients:

• 1 cup sweet corn (fresh or frozen)
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter (melted)
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 box (8.5 oz) Jiffy Corn Muffin Mix

Directions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick spray.
2. In a large bowl, combine sweet corn, creamed corn, sour cream, melted butter, 1 cup of shredded cheese, and Jiffy Corn Muffin Mix. Stir until well mixed.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Bake for 45–50 minutes until golden brown on top.
5. Add remaining cheese on top and bake for another 5 minutes until melted.
6. Let cool slightly before serving.

how to serve Paula Deen Corn Casserole

Serve Paula Deen Corn Casserole warm as a side dish. It pairs well with grilled meats, roast chicken, or any holiday meal. You can also serve it at a potluck, and it is sure to be a hit among your friends and family.

how to store Paula Deen Corn Casserole

If you have leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can store it in the refrigerator for up to three days. To reheat, simply warm it in the oven or microwave until heated through.

tips to make Paula Deen Corn Casserole

• For extra flavor, consider adding diced jalapeños or chopped green onions to the mixture.
• You can use more cheese or experiment with different types of cheese, like pepper jack or mozzarella.
• If you want a slightly crispy top, broil the casserole for a few minutes at the end of baking—just keep a close eye on it!

variation

You can make this casserole gluten-free by using a gluten-free corn muffin mix instead of Jiffy. You can also add cooked bacon or sausage for a heartier dish.

FAQs

1. Can I make this casserole ahead of time?
Yes! You can prepare the dish the day before and store it in the refrigerator. Just bake it when you’re ready to serve.

2. Can I use different types of corn?
Absolutely! You can use canned corn, frozen corn, or even sweet corn off the cob. The choice is yours!

3. How long can I keep leftovers?
You can keep the leftovers in the refrigerator for up to three days. Make sure they are covered well to maintain freshness.

Paula Deen’s Corn Casserole

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A comforting and creamy corn casserole that brings Southern charm to any gathering. Perfect as a side dish for family dinners or potlucks.

• Total Time: 60 minutes
• Yield: 8 servings 1x

Ingredients

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• 1 cup sweet corn (fresh or frozen)
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup unsalted butter (melted)
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 box (8.5 oz) Jiffy Corn Muffin Mix

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish with nonstick spray.
2. In a large bowl, combine sweet corn, creamed corn, sour cream, melted butter, 1 cup of shredded cheese, and Jiffy Corn Muffin Mix. Stir until well mixed.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Bake for 45–50 minutes until golden brown on top.
5. Add remaining cheese on top and bake for another 5 minutes until melted.
6. Let cool slightly before serving.

Notes

For extra flavor, consider adding diced jalapeños or chopped green onions. You can use different types of cheese or a gluten-free corn muffin mix for variations.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 35mg