Paula Deen's Corn Casserole with Cheese is a quick and easy side dish that has a perfect spot on your Thanksgiving table!
We love this recipe because it reheats well and it's super quick and easy to make!
- Whole kernel corn - typically made with canned corn, or you can use frozen corn or fresh corn.
- Canned cream-style corn
- Jiffy corn muffin mix
- Sour Cream
- Butter - melted
- Cheddar cheese - you can use mild cheddar or sharp cheddar depending on your flavor preference
Step by Step Instructions
You can find a full recipe card with instructions at the bottom of this page.
Preheat oven to 350°F. Grease a 9x13-inch casserole dish with nonstick cooking spray or butter. (You can also use a cast iron skillet)
In a large mixing bowl, combine both cans of corn (drain the whole kernel corn), package corn muffin mix, sour cream and melted butter.
Pour mixture into prepared baking dish.
Bake in 350°F oven for 45 minutes or until golden brown.
Remove from oven and top with shredded Cheddar cheese. Cook for an additional 10 minutes, until cheese is melted.
Let stand for 10 minutes then serve warm.
Store cooled casserole in refrigerator, covered in plastic wrap or transfer to an airtight container. Refrigerate for up to three days.
Reheat in microwave in a microwave-safe dish for one to two minutes until heated through.