Can I make this without Jiffy mix?

If you don’t have Jiffy corn muffin mix on hand, you can substitute with another brand of corn muffin mix, or make a homemade blend using cornmeal, a little flour, sugar, baking powder, and salt. It may change the texture slightly, but it will still be delicious.

Can I double the recipe?

Absolutely! Simply use a larger baking dish or two casserole pans. This recipe scales up beautifully for feeds-a-crowd occasions like family reunions or holiday dinners.Absolutely! Simply use a larger baking dish or two casserole pans. This recipe scales up beautifully for feeds-a-crowd occasions like family reunions or holiday dinners.

Is this corn casserole gluten-free?

The traditional recipe with Jiffy mix is not gluten-free. However, you can make it gluten-free by using a gluten-free cornbread mix and verifying other ingredients as well.

Can I prepare this in advance for a party?

Yes! You can either assemble the casserole (without cheese) and refrigerate until ready to bake, or fully bake it, refrigerate, and reheat with cheese right before serving. Both methods keep the casserole creamy and fresh.

Paula Deen’s Corn Casserole Recipe

Description

Paula Deen’s Corn Casserole is a comforting and delicious Southern-style side dish, made effortlessly with a combination of creamed and whole kernel corn, Jiffy corn muffin mix, sour cream, melted butter, and cheddar cheese. Perfect for holidays and gatherings, this casserole is creamy, cheesy, and has the perfect hint of sweetness, making it an irresistible addition to any meal.

Ingredients

Units Scale

Corn Mixture

14.75 oz. creamed corn
15.25 oz. whole kernel sweet corn, drained
8.5 oz. Jiffy corn muffin mix (just the dry mix)
8 oz. sour cream
1 stick (1/2 cup) butter, melted

Cheese Topping

1 cup cheddar cheese, shredded

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the casserole will bake evenly when you are ready to assemble.
Prepare the Mixture: In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix until well blended. Do not prepare the Jiffy mix, use only the dry contents straight from the box.
Transfer to Baking Dish: Pour the corn mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet, spreading it evenly.
Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 45 minutes, allowing the casserole to set and cook through.
Add Cheese and Finish Baking: Remove the casserole from the oven and top evenly with the shredded cheddar cheese. Return it to the oven and continue baking for an additional 10-15 minutes, until the cheese is melted and the top is slightly browned.
Rest and Serve: Let the casserole stand for 5 minutes before serving to allow it to firm up slightly for easier slicing.
Crock Pot Method (Alternative): Combine all ingredients except cheddar cheese in a large bowl. Grease a Crock Pot and add the mixture. Cook on high for 2-3 hours or low for 4 hours. Add cheddar cheese during the last 20 minutes of cooking and ensure the center is set before serving.

Notes

The Jiffy corn muffin mix is added dry—do not follow the package instructions, just add the mix as is.
For a make-ahead option, assemble the casserole (without cheese) and refrigerate. Let sit at room temperature for 30 minutes before baking.
To reheat after baking, add cheese and cover, bake at 300°F for 10 minutes to warm, then uncover and bake at 350°F for 10-15 minutes to melt the cheese fully.
Let the casserole rest for 5 minutes before serving to ensure it firms up for better slicing.

Nutrition

Serving Size: 1/6 of casserole
Calories: 390
Sugar: 8g
Sodium: 670mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg