Corn casserole is a beloved side dish, gracing holiday tables and potlucks with its creamy, comforting goodness. If you’re searching for a recipe that’s both incredibly easy to make and utterly delicious, look no further. This corn casserole recipe, inspired by the simplicity and heartiness of Pioneer Woman’s style and echoing the classic approach of Paula Deen, is sure to become a family favorite. Using pantry staples and a box of Jiffy mix, this dish comes together in minutes and can be prepared ahead of time for stress-free entertaining.
A wooden spoon scooping up cheesy corn casserole from a cast iron skillet, showcasing its creamy texture.
Simple Ingredients for a Flavorful Corn Casserole
This recipe shines because of its simplicity. You likely have most, if not all, of these ingredients in your kitchen already. Here’s what you’ll need:
- Creamed Corn: The base of our creamy casserole.
- Whole Kernel Sweet Corn: Adds texture and a burst of fresh corn flavor. Make sure to drain it well to prevent a watery casserole.
- Jiffy Corn Muffin Mix: The secret ingredient for ease and a touch of sweetness and cornbread flavor.
- Sour Cream: For tanginess and extra creaminess.
- Melted Butter: Adds richness and flavor.
- Shredded Cheddar Cheese: For a cheesy topping that melts beautifully. For the best flavor and melting, shred your own cheese from a block.
Two Easy Cooking Methods: Oven or Crock-Pot Corn Casserole
This versatile recipe can be baked in the oven for a golden-brown top or cooked in a Crock-Pot for ultimate convenience, perfect for freeing up oven space during holidays.
Oven-Baked Corn Casserole Instructions
The oven method yields a slightly crispier top and is perfect when you want that classic casserole texture.
- Combine Ingredients: In a large mixing bowl, simply combine all of the ingredients except for the cheddar cheese. Ensure everything is well mixed for even flavor distribution.
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A clear glass mixing bowl showing the process of combining ingredients for a homemade corn casserole, ready for baking.]
- Prepare for Baking: Lightly grease a 9×13 inch casserole dish or a 10-inch cast iron skillet. Pour the corn mixture into the prepared dish, spreading it evenly.
- Bake: Bake uncovered in a preheated oven at 350°F (175°C) for 45 minutes. The casserole should be set around the edges and slightly jiggly in the center.
- Add Cheese and Finish Baking: Sprinkle the shredded cheddar cheese evenly over the top of the hot casserole. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted, golden brown, and bubbly.
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A before-and-after baking comparison of corn casserole in a cast iron skillet, showing the golden brown top after baking.]
- Rest and Serve: Let the corn casserole stand for 5 minutes before serving. This allows it to set up a bit more and makes serving easier.
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A close-up of a cheesy corn casserole with a spoon scooping out a serving, highlighting the melted cheese and creamy corn.]
Alternative Baking Tip: For a uniformly cheesy casserole, you can add the cheese to the top right at the beginning and bake covered for 55-60 minutes. Both methods work wonderfully, so choose your preference!
Crock-Pot Corn Casserole Instructions
For a hands-off approach, the Crock-Pot method is ideal. It’s perfect for keeping your oven free when you’re cooking a large holiday meal.
- Combine Ingredients: In a large bowl, mix together all ingredients except the cheddar cheese, ensuring the whole kernel corn is drained.
- Slow Cook: Transfer the mixture to a lightly greased Crock-Pot. Cook on high for 2-3 hours or on low for 4 hours.
- Add Cheese and Finish: During the last 20 minutes of cooking time, sprinkle the shredded cheddar cheese over the top. Continue cooking until the cheese is melted and the center of the casserole is firm and set.
- Serve: Let it cool slightly before serving directly from the Crock-Pot or transferring to a serving dish.
Make-Ahead Corn Casserole Tips
Corn casserole is an excellent make-ahead dish, saving you valuable time on busy cooking days. Here are two convenient methods:
Method 1: Assemble and Refrigerate
- Prepare the corn casserole mixture as directed, combining all ingredients except the cheese.
- Pour the mixture into your casserole dish, cover tightly with plastic wrap, and refrigerate for up to 2 days.
- When ready to bake, let the casserole sit at room temperature for 30 minutes before baking as instructed.
Method 2: Bake and Reheat
- Bake the casserole covered at 350°F (175°C) for 50 minutes.
- Let it cool completely, then cover and refrigerate.
- To reheat, sprinkle the cheddar cheese over the top, cover, and bake at 300°F (150°C) for 10 minutes to warm through.
- Finally, uncover and bake at 350°F (175°C) for another 10-15 minutes, until the cheese is melted and bubbly and the casserole is heated through.
Tips for the Best Corn Casserole
- Sweetness Preference: If you prefer a sweeter corn casserole, add 1-2 tablespoons of granulated sugar to the mixture. However, the Jiffy mix already provides a subtle sweetness.
- Storing Leftovers: Store leftover corn casserole in an airtight container in the refrigerator for 3-4 days.
- Freezing: While you can freeze corn casserole for up to 3 months, it’s best enjoyed fresh for optimal taste and texture.
What to Serve with Corn Casserole
Corn casserole is a versatile side dish that complements a wide variety of main courses. It’s especially perfect with:
- Holiday Meals: Thanksgiving turkey, Christmas ham, or Easter feasts.
- Comfort Food Classics: Roasted chicken, meatloaf, or pulled pork.
- Barbecue: Grilled ribs, brisket, or burgers.
[A serving of creamy corn casserole on a white plate, ready to be enjoyed as a side dish.]
This easy corn casserole recipe, inspired by the home-style cooking of Pioneer Woman and the classic approach of Paula Deen, is a guaranteed crowd-pleaser. Its simple ingredients and straightforward methods make it a go-to side dish for any occasion. Enjoy the creamy, cheesy, and comforting flavors of this timeless recipe!
Try These Other Delicious Side Dishes:
Baked Mac and Cheese on a white plate, a cheesy and indulgent side dish. Baked Mac and Cheese
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Paula Deen’s Corn Casserole Recipe Card
Prep Time: 5 minutes minutes
Cook Time: 55 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 1 hour hour
4.98 from 276 ratings
Servings: 6
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This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven!
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
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Instructions
Oven
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
- Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
- Bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
- Let stand for 5 minutes prior to serving.
Crock Pot
- In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4.
- Add the shredded cheddar during the last 20 minutes of cooking.
- Ensure the center is firm and set prior to serving.
Notes
Note: The Jiffy mix is not prepared and then added, just the contents of the box itself is added to the mixing bowl.
Make-Ahead Method:
Method 1: Assemble and Refrigerate – Combine all ingredients except for the cheese and place in casserole dish. Cover with saran wrap and refrigerate until ready to bake. Let it sit at room temperature for 30 minutes prior to baking, then bake as outlined
Method 2: Bake and Reheat– Bake covered at 350° for 50 minutes, let it cool, and refrigerate. Add the shredded cheese, cover it, and bake it at 300° for 10 minutes to warm it up. Bake again, uncovered at 350° for 10-15 minutes, until the cheese is melted. Serve.
**An alternative method is to top the unbaked casserole with cheese right away, and bake it (covered), for 55-60 minutes. Paula’s method is as described above, but I have done both ways with equal success.
Nutrition
Calories: 410kcal, Carbohydrates: 49g, Protein: 10g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 772mg, Potassium: 291mg, Fiber: 3g, Sugar: 11g, Vitamin A: 520IU, Vitamin C: 4.8mg, Calcium: 201mg, Iron: 1.6mg
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Course: Side Dish
Cuisine: American
Author: Stephanie
Recipe Source: PaulaDeen
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posted by Stephanie on October 15, 2020 — 1,106 Comments »
