Paula Deen Corn Casserole
The perfect side dish with a corn bread feel and an extra sweet taste makes this Paula Deen Corn Casserole is the perfect addition to any meal.
This Jiffy cornbread casserole could not be any easier to make or more delicious to eat. It is the perfect recipe for the novice cook or the person short on time.
And yet it is so delicious that nobody is going to think that it took about five minutes to throw together.
The Best Corn Casserole
I love a simple side dish. But lets face it, no matter what the side dish is it has to taste good and compliment the main dish. And let me tell you this Paula Deen Corn Casserole recipe is the perfect addition to a savory main dish or potluck.
Several things come together to make this creamy corn casserole the best one ever.
For starters it only requires a handful of ingredients to make. Next all of the ingredients can be mixed together in a few minutes. Lastly the entire casserole is covered in cheddar cheese, and for me that is the best topping that any casserole can have.
Ingredients Needed To Make Paula Deens Corn Casserole
The ingredients for Paula Deen Corn Casserole are simple and easy to gather. Chances are you have most if not all of these ingredients in your pantry and refrigerator right now.
1 Box of Jiffy Corn Muffin Mix: This creamy corn casserole works best with the Jiffy Corn Muffin Mix. If there is another corn muffin mix that you prefer then go for it. But so far I have yet to find one that I like as much. I was so surprised that this corn casserole by Paula Deen was made with Jiffy corn muffin mix. And even more surprised that it tasted amazing.
1 Cup Sour Cream
1 Can 15.25 oz. Canned Whole Kernel Corn Drained
1 Can 14.75 oz. Sweet Corn Creamed Style
1 Stick of Butter Melted: Some recipes call for 1/2 a stick of butter. If you would like to reduce the butter you can and the corn casserole will still turn out amazing. But I will say that the full stick of butter takes this casserole to the next level.
1 Cup Shredded Sharp Cheddar Cheese: For topping the Paula Deen Corn Casserole. This is an optional addition but I recommend trying it at least once. Live life on the wild side and give it a try. I know that I love it.
How To Make Paula Deen Corn Casserole
When a dish is this quick to put together I like to go ahead and preheat the oven. This is helpful because it is hot and ready for me to put in the casserole when I am ready to. Also, it cuts down on the waiting for dishes to be ready to serve when the other dishes I am making are ready.
I like to cook this Paula Deen Corn Casserole at 350 degrees Fairenheight. Cooking this dish low and slow really is the secret to the golden brown crust that develops over the top of it.
In a medium sized mixing bowl I will add the melted butter, cup of sour cream, and Jiffy Corn Muffin Mix.
When it comes to the canned corn be sure to drain the traditional canned corn before adding it to the mixing bowl.
For the creamed corn the entire contents of the can is added to the mixing bowl.
I will mix all of the ingredients until I am confident that they are completely blended. My preferred utensil to mixing the casserole ingredients is a large spatula. This helps me to completely mix all of the ingredients and scrap the bowl clean with the same utensil.
This cuts down on my clean up effort and time which is a huge win in my book.
There are a few options when it comes to baking this corn casserole. If you are looking for the traditional Paula Deen Corn Casserole then using an 8×8 Baking Dish.
If you are looking for a thinner more crispy corn casserole than using a 9×13 baking dish is an option.
I have also seen this creamy corn casserole baked in a cast iron skillet. If you have never had corn bread made in a cast iron skillet then I highly recommend that you give it a try.
Place the Jiffy corn casserole into the pre-heated oven and cook for 40-45 minutes at 350 degrees F.
Remove from the oven and sprinkle the cup of cheese on top. Return to the oven for another 5-10 minutes until the cheese is melted.
Remove from the oven and let the casserole sit for 10 minutes.
How To Tell When Corn Casserole Is Done
The age old question of when a casserole is finished being cooked is one I always have when I am making a new recipe.
For this Paula Deen Corn Casserole it is best to think of it as a modified corn bread recipe. And just like a corn bread the outside crust should be golden brown in color. This creamy corn casserole is crispy on the outside and soft and creamy on the inside.
When making this dish I like to keep an eye on it after it hits the 40 minutes mark in the oven. When this Jiffy corn casserole has reached that golden brown color and it no longer jiggles when it is shaken then I know that it is done.
It is at this point that I will pull the corn casserole out of the oven and sprinkle on the cheddar cheese. Another 5-10 minutes in the oven and the cheese will be melted and lightly browned.
Tips For The Best Corn Casserole
Even though it is tempting to use another type of instant cornbread mix I highly recommend using the Jiffy Cornbread Muffin Mix. This recipe was created with this box mix in mind and if you use another brand the results may not be the same.
Using full fat sour cream really does add to the richness of this casserole. I have heard people use low fat or yogurt and it just ends up being runny. So again, if you want the traditional Paula Deen Casserole look and taste then I recommend sticking to the original recipe.
Make sure that the can of Whole Kernel Corn is drained. I know that it can be confusing to drain the whole kernel can of corn but not the creamed corn. So be mindful of which one you are draining.
Be sure to have at least one can of whole kernel corn and one can of canned creamed corn. The creamy nature of the creamed corn adds to the sweet flavor and richness of this casserole.
Let the casserole sit for 10 minutes after it comes out of the oven. Once removed from the oven this corn casserole will still continue to cook. Also it is hot on the inside and letting it sit for ten minutes will allow it to cook to a temperature that is safe and pleasant to eat. This creamy corn casserole is crispy on the outside and soft and creamy on the inside.
Can I Make The Casserole Ahead?
This Paula Deen Corn Casserole can absolutely be made ahead of time. In fact I have made it the night before and then cooked it the next day before a family meal.
If you want to make it and bake it the day before an event it is possible to do so. Just let it cool completely and then cover it and place it into the refrigerator.
The next day remover it from the refrigerator and place aluminum foil on top of it to prevent it from drying out. Place this creamy corn casserole into an oven warmed to 300 degrees F. and reheat it for 10-15 minutes.
How To Store This Jiffy Corn Casserole
When making a casserole I prefer to use a baking dish that has a fitted lid that I can place on the baking dish once it has cooled. This helps to create an air tight seal and protect the corn casserole once it is in the refrigerator.
If you do not have a lid for your casserole dish you can place it into an air tight storage container. This casserole can also be wrapped in aluminum foil.
Once it is secured in your storage system of choice it needs to be refrigerated and can last in the refrigerator for up to 5 days.
How To Freeze And Reheat Paula Deen Corn Casserole
Paula Deen’s corn casserole is a delicious and easy-to-make side dish that can be enjoyed all year round. Whether you’re hosting a holiday dinner or just want to jazz up your weeknight meal, this recipe is a go-to option for many home cooks.
If you find yourself with leftovers after preparing Paula Deen’s corn casserole, freezing it is an excellent way to preserve the dish for later use. Here are some tips on how to freeze and reheat Paula Deen’s corn casserole:
Freezing Paula Deen Corn Casserole
- Allow the casserole to cool completely after baking.
- Cover the dish tightly in plastic wrap or aluminum foil.
- Place the entire dish in a freezer-safe bag or container and label it with the date.
- Freeze for up to 3 months.
Reheating Paula Deen Corn Casserole
- Remove the frozen casserole from the freezer and let it thaw overnight in the refrigerator.
- Preheat your oven to 350°F (175°C).
- Remove any plastic wrap or aluminum foil from around the dish.
- Re-cover with fresh foil and bake for 20-25 minutes until heated through.
Alternatively, you can microwave individual portions of Paula Deen’s corn casserole by placing them on a microwave-safe plate and heating them on high for 1-2 minutes until warm.
I am a huge fan of meal prepping and planning meals ahead, especially if you have a large family. It is a great way to save on time and to plan for those busy days when you need something delicious but are short on time.
Freezing and reheating this Jiffy corn casserole is simple! By following these steps, you can enjoy this delicious side dish.
Other Recipes To Try
Paula Deen Corn Casserole
- 1 8×8 Baking Dish
- 1 Medium Mixing Bowl
- 1 Box of Jiffy Corn Muffin Mix
- 1 Cup Sour Cream
- 1 Can 15.25 oz. Canned Whole Kernel Corn Drained
- 1 Can 14.75 oz. Sweet Corn Creamed Style
- 1 Stick of Butter Melted
- 1 Cup Shredded Sharp Cheddar Cheese
- Preheat the oven to 350 Degrees F.
- Spray an 8×8 inch Baking Dish with cooking spray like Pam.
- In a medium sized mixing bowl add the melted butter, cup of sour cream, and Jiffy Corn Muffin Mix.Open both cans of corn. Add the creamed corn to the mixing bowl. Drain the canned corn and then add the corn to the mixing bowl.Mix all of the ingredients together completely then add the mixture to the Baking Dish.
- Place into the pre-heated oven and cook for 40-45 minutes. When the casserole is a golden brown, and no longer jiggles when shaken it is done.Remove from the oven and sprinkle the cup of cheese on top.Return to the oven for another 5-10 minutes until the cheese is melted.Remove from the oven and let the casserole sit for 10 minutes.Serve with your favorite main dish and Enjoy!