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Effortless Paula Deen Corn

Featured in Fast and Simple Recipes for Busy Days.

This crowd-pleaser blends sour cream, sweet corn, and Jiffy mix, all topped with cheddar that melts like a dream. Start in the oven or toss it in your slow cooker. Whip it up ahead if you’d like. Either chill the unbaked dish or bake, cool, and reheat when needed. The finished bake comes out fluffy and rich. You’ll find it fits right beside any main. Serve it warm and grab a big spoonful of that cheesy, creamy middle.

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Haya
Updated on Thu, 22 May 2025 01:30:01 GMT
A spoon dips into cheesy baked corn. Pin it
A spoon dips into cheesy baked corn. | recipeown.com

Whenever I want an easy crowd-pleasing side for a weeknight meal or special get-together, Paula Deen’s corn casserole is the one I make. It’s smooth, cheesy, and perfectly savory—everyone always comes back for more.

I remember my first time making this on a hectic Thanksgiving. Tossed it together in minutes while busy with turkey. It disappeared faster than anything else—even before the main dish. Now it’s a staple at every holiday for us.

Dreamy Ingredients

  • Melted butter: brings rich flavor all the way through. Unsalted and real gives you the best result.
  • Cheddar cheese: gets bubbly and golden up top. Try shredding it fresh if you can—it melts better.
  • Sour cream: makes things super creamy with a hint of tang. Full-fat is the way to go for that ultra-smooth bite.
  • Jiffy corn muffin mix: keeps it fluffy with just a little firmness. Add it dry, straight from the box.
  • Whole kernel sweet corn: gives the casserole lots of nice pieces to bite. Make sure it’s well-drained so it’s not soggy.
  • Creamed corn: keeps the whole thing extra moist and slightly sweet. Grab no-sugar brands if you can.

Easy Step-By-Step

Let It Rest:
Leave it alone for five minutes after baking. It’ll firm up and won’t fall apart when you scoop.
Cheese On Top:
Add cheddar over the part-baked casserole. Pop it back in so it melts and browns just a bit—about 10-15 minutes.
Bake It:
Bake (uncovered) till the center isn’t wobbly and the edges are lightly gold. This takes around 45 minutes.
Fill The Dish:
Pour the whole mixed bowl into a buttered 10-inch skillet or a 9 x 13 baking dish. Smooth the top out before it goes in.
Mix It Up:
Grab a big bowl and stir in sour cream, melted butter, corn muffin mix, whole corn, and creamed corn. Don’t leave any dry parts in the batter.
Heat Oven:
Start things off by setting your oven to 350 so everything bakes evenly.
Someone holding a spoonful from baked corn casserole. Pin it
Someone holding a spoonful from baked corn casserole. | recipeown.com

I love corn especially in the summertime so this version always brings back sweet memories. My grandma always tossed in extra cheese plus a little more butter—now that’s the way I make it too. When this comes out of the oven, my kids storm the kitchen for a piece before it even cools.

Clever Storage

After it cools off, cover the casserole up tight and pop it in the fridge for up to four days. Want it to last longer? Cover and freeze for a month tops. To reheat, use the oven and a little foil so it stays soft and the cheese stays nice.

Swaps You Can Try

Greek yogurt stands in well for sour cream if you’re after a boost of tang or a bit of protein. No Jiffy mix? Any cornbread mix with a similar size and sweetness works fine. White sharp cheddar makes things deeper and even more flavorful if you want to mix it up.

Pairing Ideas

This dish is awesome next to grilled chicken or pork tenderloin but really shines at holiday meals with mashed potatoes and green beans too. Sometimes I top mine with spicy jalapeño or a drizzle of hot honey for a sweet kick.

Corn being scooped up with a spoon. Pin it
Corn being scooped up with a spoon. | recipeown.com

Backstory and Tradition

This type of corn casserole is a staple in the South, where corn’s always been a big crop. Using cornmeal and creamed corn in one dish helps stretch every bite for families. Dishes like Paula Deen’s are all about comfort and practicality—no wonder they’re beloved at potlucks and special meals.

Frequently Asked Questions

→ Can I use a swap for Jiffy mix?

Sure thing! Other corn muffin mixes are fine, but Jiffy gives you that classic soft and slightly sweet bite that’s well-loved in this dish.

→ Can I prep this ahead of baking?

Yep. Mix it up and stash it in the fridge, or go ahead and bake it, chill, and reheat right before you’re ready to eat.

→ Is it a must to drain the corn kernels?

You sure do! Get rid of the liquid before tossing the kernels into the mix so things don’t get soggy.

→ Will a cast iron pan do the trick?

Absolutely. A 10-inch cast iron pan gives a beautiful crispy edge but any good casserole dish will work just fine, too.

→ How do I tell when it’s cooked through?

It’ll jiggle less in the center when set, and you’ll see the cheese get bubbly and brown on top. That’s your sign it’s ready to eat!

→ Can you fix this up in a slow cooker?

You bet. Mix it up, grease your Crock Pot, and cook. Toss the cheese on top for the last twenty minutes so it gets all melty.

Effortless Paula Deen Corn

A golden side dish where cheddar, Jiffy, and sweet corn meet for an easy, creamy treat that gets lots of love at the table.

Prep Time
5 Minutes
Cook Time
55 Minutes
Total Time
60 Minutes
By: Haya

Category: Quick & Easy

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Main Components

01 240 g Jiffy corn muffin mix (leave dry, don’t make the batter)
02 432 g sweet corn kernels, drain them first
03 418 g creamed corn

→ Dairy and Fats

04 115 g shredded cheddar cheese
05 113 g melted unsalted butter
06 227 g sour cream

Instructions

Step 01

Pull the dish out of the oven. Give it about five minutes to settle down before you dig in.

Step 02

Spread the cheddar cheese plenty across the top, then slide it back in the oven. Let it bake for about another 10 to 15 minutes till the cheese melts and turns a lovely golden shade.

Step 03

Pop it in the middle of the oven and bake, no foil on top, for 45 minutes straight.

Step 04

Butter up a 23 x 33 cm casserole or a 25 cm cast iron pan. Pour in the batter and give it a little shake to even it out.

Step 05

Grab a big bowl. Toss in the creamed corn, whole corn, the dry mix, melted butter, and sour cream. Mix it all up well. Save the cheese for later.

Step 06

Fire up your oven to 175°C. Let it get nice and hot.

Notes

  1. The corn muffin stuff goes in dry—don’t actually mix it up like you’re making muffins.
  2. Make this mix ahead if you want. You can stick it in the fridge for up to two days. Just pull it out half an hour before you bake so it’s not super cold.
  3. You’ll know it’s done when nothing in the middle wiggles if you give the pan a gentle shake.

Tools You'll Need

  • Oven
  • 23 x 33 cm baking dish or 25 cm iron skillet
  • Big bowl
  • Spatula or whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (butter, sour cream, cheddar cheese)
  • Wheat in the corn muffin mix

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 410
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~