Description
This easy and comforting Paula Deen’s Corn Casserole comes together with Jiffy mix, sweet corn, butter, and cheddar for the ultimate cozy side dish. Perfect for holidays, weeknights, or potlucks, and you can prep it ahead for stress-free cooking.
Ingredients
14.75 oz creamed corn
15.25 oz whole kernel sweet corn, drained
8.5 oz Jiffy corn muffin mix (dry, unprepared)
8 oz sour cream
1 stick butter, melted
1 cup cheddar cheese, shredded
Instructions
Preheat oven to 350°F.
In a large bowl, combine everything except the cheddar cheese. Be sure to drain the whole kernel corn.
Pour mixture into a greased 9×13 casserole dish or 10-inch cast-iron skillet.
Bake uncovered for 45 minutes.
Top with shredded cheddar and bake an additional 10–15 minutes, until golden and lightly browned.
Let stand 5 minutes before serving.
Slow Cooker Option:
Combine all ingredients except cheese and add to a greased Crock Pot.
Cook on High 2–3 hours or Low for 4 hours.
Add cheese during the last 20 minutes.
Ensure the center is set before serving.
Notes
Do NOT prepare the Jiffy mix—add it dry from the box.
Make-Ahead Option 1: Assemble without cheese, refrigerate, rest 30 minutes, then bake as directed.
Make-Ahead Option 2: Bake covered for 50 minutes, refrigerate, add cheese, warm at 300°F for 10 minutes, then bake uncovered at 350°F for 10–15 minutes.
You can also bake it fully with the cheese from the start; results are very similar.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baked (with slow cooker variation)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: ~9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg