Description
Paula Deen’s Corn Casserole is the ultimate comfort food side dish — creamy, buttery, and packed with sweet corn flavor. Whether baked in the oven or made in the Crock Pot, this Southern favorite delivers golden perfection with minimal effort. Perfect for holidays, family dinners, or potlucks!
Ingredients
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1 (14.75 oz) can creamed corn
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1 (15.25 oz) can whole kernel sweet corn, drained
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1 (8.5 oz) box Jiffy corn muffin mix
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1 cup sour cream
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1 stick (½ cup) butter, melted
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1 cup cheddar cheese, shredded
Instructions
Oven Method:
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Preheat oven to 350°F (175°C).
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In a large mixing bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first.
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Pour the mixture into a greased 9×13-inch casserole dish or 10-inch cast iron skillet.
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Bake uncovered for 45 minutes, until the center is set.
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Sprinkle cheddar cheese on top and bake an additional 10–15 minutes until golden and bubbly.
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Let stand for 5 minutes before serving.
Crock Pot Method:
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Combine all ingredients except cheddar cheese in a large bowl. Drain the whole kernel corn first.
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Pour into a lightly greased Crock Pot.
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Cook on High for 2–3 hours or Low for 4 hours.
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Add shredded cheddar during the last 20 minutes of cooking.
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Ensure the center is firm and set before serving.
Notes
Make ahead: Mix ingredients up to 24 hours in advance, refrigerate, and bake when ready.
Substitute Greek yogurt for sour cream for a lighter version.
For extra sweetness, add 1 tablespoon sugar or drizzle of honey before baking.
Great for Thanksgiving, Christmas, or any cozy family meal.
- Prep Time: 5 minutes
- Cook Time: 55 mins
- Category: Side Dish
- Method: Baked or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (⅛ of recipe)
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 440 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg