Prep time: 5 mins | Cook time: 55 mins | Resting time: 5 mins | Total time: 1 hr | Servings: 6
This is one of my fave recipes for Paula Deen. It’s so easy to whip up using a box of Jiffy mix along with a few simple ingredients. You can serve this right away after baking or make it ahead, then store it in the fridge and pop it in the oven once ready to serve.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 stick butter, melted
14.75 ounces creamed corn
8 ounces Jiffy corn muffin mix
15.25 ounces whole kernel sweet corn, drained
1 c. cheddar cheese, shredded
8 ounces sour cream
How to make Paula Deen’s Corn Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a large bowl except for the cheddar cheese. Mix until well combined. Keep in mind to drain the whole kernel corn before adding it to the bowl.
Step 3: Into a greased 9 x 13-inch casserole dish or 10-inch cast-iron skillet, pour the mixture. Place the dish in the preheated oven and bake the casserole for about 45 minutes.
Step 4: Remove from the oven and top the casserole with the shredded cheddar. Return to the oven and resume baking for another 10 to 15 minutes or until the top starts to brown.
Step 5: Allow the casserole to sit for approximately 5 minutes before serving. Enjoy!
Crock-Pot:
Place all the ingredients in a large bowl except for the cheddar cheese. Mix until well combined. Keep in mind to drain the whole kernel corn before adding it to the bowl. Pour everything in a lightly greased Crockpot.
Set the crockpot on high for 2 to 3 hours or 4 hours on low.
In the last 20 minutes of cooking, sprinkle the casserole with shredded cheddar.
Before serving, make sure the centre of the casserole is firm and set.
Make-Ahead Method:
In a casserole dish, combine the ingredients except for the cheese. Place in a 350 degrees oven and bake for about 50 minutes.
Remove from the oven when done and allow the casserole to cool. Once cooled, store in the fridge.
Take the casserole from the fridge once ready to serve. Sprinkle the shredded cheese on top. Cover the casserole and place in a 300 degrees oven to bake for about 10 minutes until warm. Adjust the oven temperature to 350 degrees and bake the casserole again for 10 to 15 minutes, uncovered until the cheese has melted.
Or sprinkle the cheese right away on top of an unbaked casserole. Bake for about 55 to 60 minutes, covered.
Nutrition Facts:
Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
Ingredients
- 1 stick butter, melted
- 14.75 ounces creamed corn
- 8 ounces Jiffy corn muffin mix
- 15.25 ounces whole kernel sweet corn, drained
- 1 c. cheddar cheese, shredded
- 8 ounces sour cream
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a large bowl except for the cheddar cheese. Mix until well combined. Keep in mind to drain the whole kernel corn before adding it to the bowl.
Step 3: Into a greased 9 x 13-inch casserole dish or 10-inch cast-iron skillet, pour the mixture. Place the dish in the preheated oven and bake the casserole for about 45 minutes.
Step 4: Remove from the oven and top the casserole with the shredded cheddar. Return to the oven and resume baking for another 10 to 15 minutes or until the top starts to brown.
Step 5: Allow the casserole to sit for approximately 5 minutes before serving. Enjoy!
Crock-Pot:
Place all the ingredients in a large bowl except for the cheddar cheese. Mix until well combined. Keep in mind to drain the whole kernel corn before adding it to the bowl. Pour everything in a lightly greased Crockpot.
Set the crockpot on high for 2 to 3 hours or 4 hours on low.
In the last 20 minutes of cooking, sprinkle the casserole with shredded cheddar.
Before serving, make sure the centre of the casserole is firm and set.
Make-Ahead Method:
In a casserole dish, combine the ingredients except for the cheese. Place in a 350 degrees oven and bake for about 50 minutes.
Remove from the oven when done and allow the casserole to cool. Once cooled, store in the fridge.
Take the casserole from the fridge once ready to serve. Sprinkle the shredded cheese on top. Cover the casserole and place in a 300 degrees oven to bake for about 10 minutes until warm. Adjust the oven temperature to 350 degrees and bake the casserole again for 10 to 15 minutes, uncovered until the cheese has melted.
Or sprinkle the cheese right away on top of an unbaked casserole. Bake for about 55 to 60 minutes, covered.
