Paula Deen's Corn Casserole with Cheese is a quick and easy side dish that has a perfect spot on your Thanksgiving table!
Jiffy corn casserole is one of our favorite sides, along with Au Gratin Potatoes and Green Bean Casserole with Sour Cream and Paula Deen's Sweet Potato Casserole.
We love this recipe because it reheats well and it's super quick and easy to make!
Ingredients
- 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.
Storage Instructions
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.
Other Side Dishes To Enjoy
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Paula Deen's Corn Casserole with Cheese
- Total Time: 1 hour
- Yield: 8 servings
Description
Paula Deen's Corn Casserole with Cheese is a quick and easy side dish that has a perfect spot on your Thanksgiving table!
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
½ cup butter, melted
1 and ½ cups cheddar cheese, shredded
Instructions
- Preheat oven to 350°F.
- Grease a 9x13-inch casserole dish with nonstick cooking spray or butter and set aside.
- 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 into prepared baking dish.
- Bake in 350°F oven for 45 minutes or until golden brown.
- Remove from oven and top with shredded Cheddar. Cook for an additional 10 minutes, until cheese is melted.
- Let stand for 10 minutes then serve warm.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 generous helping
- Calories: 311
- Sugar: 2.5 g
- Sodium: 270.2 mg
- Fat: 24.5 g
- Saturated Fat: 14.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 15.4 g
- Fiber: 1.7 g
- Protein: 9.9 g
- Cholesterol: 65.1 mg
Keywords: Paula Deen's Corn Casserole
Tim
Another classic side dish from Paula we enjoy them all. Another new staple to add to our thanksgiving table. Thanks!
★★★★★
Sandra Flegg
Paula Deen has so many wonderful recipes and they always turn out!
nancy
delish classic home Corn Casserole with Cheese - everyone in the family loves it
★★★★★
Sandra Flegg
Thanks so much Nancy!
Tara
Oh yum! Such an easy and delicious side. Definitely perfect for holidays and get togethers.
★★★★★
Jeff
So very rich and creamy. This is a great side dish.
★★★★★
Sandra Flegg
Thanks Jeff!
Jill
What a delicious recipe. Will be making it again. Thank you!
★★★★★