Paula Deen’s Corn Casserole with Cheese

Paula Deen’s Corn Casserole is rich, creamy and loaded with sweet corn and plenty of melted cheddar cheese. Made with Jiffy corn muffin mix and just six simple ingredients, this easy side dish is perfect for Thanksgiving, Christmas or any family dinner.

this recipe!

Try my slow cooker green bean casserole and oven roasted potatoes next!

Why You’ll Love This Casserole

• Only 6 ingredients: Jiffy corn muffin mix makes this creamy corn casserole incredibly easy to prepare.
• Rich and cheesy: Sweet corn, sour cream, butter and melted cheddar make every bite creamy and comforting.
• Perfect for the holidays: An easy make-ahead side dish for Thanksgiving, Christmas or feeding a crowd.

Ingredients

• 1 can (15.25 ounces) whole kernel corn, drained
• 1 can (14.75 ounces) cream-style corn
• 1 package (8.5 ounces)Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 and 1/2 cups cheddar cheese, shredded

Substitutions

You can substitute frozen corn for the whole kernel corn in this corn recipe

Use mild cheddar, medium or sharp cheddar depending on your flavor preference.

Step By Step Instructions

STEP ONE – Preheat oven to 350°F. Grease a 9×13-inch casserole dish with nonstick cooking spray or butter. (You can also use a cast iron skillet)

STEP TWO – In a large mixing bowl, combine both cans of corn (drain the whole kernel corn), package corn muffin mix, sour cream and melted butter.

STEP THREE – Pour mixture into prepared baking dish.  

STEP FOUR – Bake in 350°F oven for 45 minutes or until golden brown. 

STEP FIVE – Remove from oven and top with shredded Cheddar cheese.  Cook for an additional 10 minutes, until cheese is melted. 

STEP SIX – Let stand for 10 minutes then serve warm. 

Make Ahead Instructions

Prepare the casserole without baking, cover and refrigerate for up to 2 days. Let it sit at room temperature for 30 minutes, then bake as directed.

You can also bake the casserole ahead and refrigerate it for up to 2 days. Reheat at 350°F until heated through.

How to Reheat Corn Casserole

Reheat individual portions in the microwave in 30-second intervals until hot. For larger portions, cover and reheat in a 325°F oven until heated through.

Storage and Freezing

Store leftover corn casserole covered or in an airtight container in the refrigerator for up to 3 days.

To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.