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Paula Deen’s Corn Casserole

by insanelygood

This recipe for Paula Deen’s corn casserole will quickly become your new go-to side dish!

Combining whole kernel and cream-style corn, this corn casserole is the ultimate treat!

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It’s crisp around the edges and moist and tender in the center. It’s like a mash-up between cornbread and casserole, and it’s 100% delightful.

Corn Pudding Casserole with Cheddar Cheese

This beloved southern dish is a must-have at Thanksgiving and special occasions.

But since it’s such an easy peasy, 6-ingredient recipe, you can make it any day of the year.

One recipe serves a crowd, but it’s so addictive, I suggest you double it!

What are you waiting for? Try this corn casserole recipe now and make Paula Deen proud!

Paula Deen’s Corn Casserole

Paula Deen is known all over the country as the queen of southern cooking. Out of all her dishes, this corn casserole is one of the best. 

Also called spoon bread or creamed corn casserole, this dish has the perfect balance of flavors and textures.

It’s crisp, tender, sweet, creamy, and buttery, too! It’s everything you can ask for in comfort food.

Plus, corn casserole pairs great with everything, making it such a versatile side dish.

Whether it’s chicken, pork, or beef, your meal will be a certified hit. 

Best of all, it’s such a breeze to make. In just 20 minutes, it’s done.

Ingredients

  • Whole Kernel Corn — Paula Deen’s original recipe calls for fresh corn, but there’s nothing wrong with using the canned kind, either. It tastes great, and it’s hassle-free!
  • Cream-Style Corn — Since cream-style corn contains pureed corn, it gives the casserole that lovely ooey-gooey consistency.
  • Sour Cream —  It’s responsible for making the casserole oh-so-creamy. You can use Greek yogurt instead, for a more guilt-free dish.
  • Melted Butter — For added flavor.
  • Corn Muffin Mix — You can make your own mixture out of cornmeal and flour, etc., but the boxed mix will make your life so much easier.
  • Cheddar Cheese — Shred it yourself for maximum flavor.

Tips for the Best Corn Casserole 

  • Instead of using a boxed corn muffin mix, you can make your own by combining flour, sugar, cornmeal, baking powder, salt, and oil.
  • For extra moist and tender corn casserole, stir the cans of corn and sour cream together first before adding in the corn muffin mix. Do not over-mix. Stir just until the mixture is well-combined. 
  • Want a fluffier corn casserole? Beat two eggs and a teaspoon of cornstarch into the mixture! 
  • You can also add cream cheese for a hint of tanginess. Just be sure to cut the sour cream in half. 
  • Corn casserole is already phenomenal as it is, but you can up the flavor even more by adding bacon, green chilies, jalapenos, green onions, and other types of cheese.
  • Want a spicier casserole? Add a bit of cayenne pepper!
  • While you can use a rectangular dish, baking it in a round dish yields wonderfully brown and crisp edges!
  • Shred your own cheese. Sure, it takes a little more effort, but a block cheese has more flavor and melts better. Not to mention, it’s cheaper than pre-shredded cheese!
  • Cover the casserole for the first 20 minutes of baking. This will prevent the top from browning too much.
  • How can you tell if the casserole is done? The surface should be golden brown. Don’t worry if it’s still jiggly in the center: that’s how it’s supposed to be.
  • To cook the corn casserole in a Crockpot, add the combined ingredients into a greased Crockpot. Cook on high for 2 to 3 hours or on low for 4. Top with shredded cheese at the final 20 minutes of cooking. 
  • Place the leftover casserole in an airtight container and keep it in the fridge for up to 3 to 4 days. Reheat it at 300 degrees Fahrenheit for 10 to 20 minutes. 
  • For individual leftover servings, reheat in the microwave or a skillet until warm all the way through. Serve with a piece of fried egg for a hearty breakfast!
  • To freeze, allow the casserole to cool completely. Wrap it in a freezer-safe container and freeze for up to 2 months. I must warn you, though, the texture won’t be the same as a freshly baked or refrigerated casserole.
Easy Homemade Corn Pudding Casserole

Can Corn Casserole Be Savory?

Some like their corn casserole sweet, others prefer it savory. With this recipe, you can make it either way! 

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For a sweet casserole, add ¼ cup (or more, depending on your preference) of white sugar into the mixture.

If you like yours savory, just add a pinch. Yup, even if you want your casserole savory, still add a bit of sugar.

It will enhance the flavors of the corn even more.

Can I Make the Casserole Ahead?

You absolutely can! The beauty of this corn casserole is that it tastes even better when made ahead!

Just combine all the ingredients, minus the cheese, and place them in a greased baking dish.

You can even mix them together directly in the baking dish for easier cleanup.

Cover the dish with plastic wrap and refrigerate until you’re ready to bake. You can make corn casserole up to 48 hours in advance.

Paula Deen’s Corn Casserole

Servings

10

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 (15 1/4 oz) can whole kernel corn, drained

  • 1 (14 3/4 oz) can cream-style corn

  • 1 cup sour cream

  • 1/2 cup (1 stick) melted butter

  • 1 (8-oz) package of corn muffin mix

  • Medium block of cheddar cheese, shredded

Directions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9- or 11×7-inch baking dish with oil or cooking spray.
  • In a large bowl, stir together the two cans of corn, sour cream, and butter.
  • Add the corn muffin and gently mix just until well-combined.
  • Pour the mixture into the greased baking dish and cover it with the lid.
  • Bake for 20 minutes and then remove the lid. Bake for another 20 to 25 minutes or until the corn casserole is golden brown.
  • Top the casserole with shredded cheddar cheese and bake in the oven for 5 minutes or until the cheese has melted.
Paula Deen’s Corn Casserole

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