This Paula Deen inspired corn casserole recipe needs just 6 ingredients (including a box of Jiffy corn muffin mix!) and minutes to prep before baking until crisp on the edges and tender in the middle. It’s a creamy, cheesy, comforting, crowd-pleasing side dish!
This creamy corn casserole recipe is a super simple and delicious crowd-pleasing side dish you’ll want to pair with everything. With just 6 ingredients, including butter, whole and creamed corn, sour cream, cream cheese, and Jiffy’s corn muffin mix, my take on Paula Deen’s corn casserole is a slightly crisp, tender, creamy, slightly sweet, buttery cross between a corn soufflé, cornbread, and corn pudding.
Generally, casseroles are known for being super simple to prepare. And this sweet corn casserole is honestly the EASIEST and most fool-proof yet. Just combine all the ingredients, dump it in a casserole dish, and bake – that’s it! It’s perfect for weeknight dinners, BBQs, and holidays (Easter, Thanksgiving, Christmas, etc.).
Corn Casserole Ingredients
All you need are six simple, easy-to-find pantry and kitchen staples to pull together this simple recipe:
- Corn muffin mix: I used Jiffy corn muffin mix. However, you could also make your own version of Jiffy (see the method below).
- Corn: This recipe relies on a combination of:
- Creamed corn: store-bought or homemade,
- Whole kernel corn: canned or frozen (thawed/drained).
- Dairy: To give the casserole its signature creamy texture, you need:
- Melted butter: It’s best to use unsalted, though salted works in a pinch.
How to Make Corn Casserole with Jiffy Mix
First, preheat the oven to 350ºF/175ºC and grease an 8x8in/20×20 (or 9×4.7in/23x12cm as I used) baking dish/casserole dish.
Then, in a large bowl, combine all the ingredients, mixing well before pouring them into the greased dish.
Transfer the casserole to the oven to bake for 45-50 minutes, until lightly browned on top and set in the middle.
There’s no need to cover it with foil unless it’s browning too quickly. The baking time may vary based on the size of the pan used (i.e. if it’s a thinner or thicker layer).
Finally, leave it to rest for 5 minutes before serving, then enjoy!
To make crockpot corn casserole: Add all the ingredients and cook on HIGH for 2-3 hours or LOW for 4-5 hours. If you add cheese, do so in the last 20-30 minutes.
What to Substitute for Jiffy Corn Muffin Mix?
The easiest substitute for Jiffy corn muffin mix is to make a homemade version. For an amount equal to one box (8.5oz) of the corn muffin mix, you’ll need:
- ½ cup + ½ tablespoon of white flour (2.8 oz) – Use a gluten-free blend if needed,
- ½ cup yellow cornmeal (3.2 oz),
- 2 Tbsp white sugar (1.1 oz) – use raw cane sugar or a sugar alternative if preferred,
- 1 Tbsp baking powder (0.6 oz),
- ½ tsp table salt (0.1 oz),
- 2 Tbsp vegetable oil (1.1 oz) – or another neutral baking oil.
Corn Casserole Variations
The simplicity of this recipe lends itself to plenty of add-ins and variations. Here are just a few I’ve experimented with and enjoyed.
Corn Casserole with Cheese
To make the more traditional version of Paula Deen, bake the casserole for 45 minutes, then top it with a layer (between ½-1 cup) of shredded cheese (like cheddar cheese, gruyere, or Monterey Jack) and bake for a further 10-15 minutes, until golden brown.
Corn Casserole with Eggs
Adding two whisked eggs to the filling mixture can create a fluffier yet sturdy consistency some may prefer (plus, it’s extra protein!). This version is also sturdy enough to hold its shape when sliced.
Corn Casserole with Sugar
There is already some sugar in the Jiffy corn mix. However, if you prefer it on the sweeter side, add more sugar (or the sweetener of your choice). I’d recommend up to 2 tablespoon of additional sugar.
Tips for the Best Corn Casserole
- Don’t over-mix the batter: Otherwise, you can accidentally overwork the gluten in the flour and end up with a gummy, dense, chewy casserole.
- Use the correct ingredient ratio: Too much Jiffy will lead to a dry casserole, and too many liquid/wet ingredients will make it difficult to set. It shouldn’t be too wet or dry.
- Be careful not to overcook it: It just needs to be lightly browned along the edges and set in the center. Use a toothpick to ensure it’s dry (a few crumbs are fine).
- Leave it to rest: During this time, any excess liquid will redistribute throughout, and it will set firmer as it cools, so it’s not overly soggy and is easier to serve.
- To double the ingredients: Bake it in a 9×13-inch pan and increase the baking time if needed.
- Adjust the sweetness: The Jiffy corn muffin mix already contains sugar, but you can reduce the amount if you make your own or add more to the casserole.
Can You Make Corn Casserole Ahead of Time?
Assemble the casserole in the baking dish and refrigerate it wrapped tightly in plastic wrap for up to 2 days in advance. When you’re ready to bake, let it sit at room temperature for 30 minutes, then bake following the recipe instructions.
Can You Freeze Corn Casserole?
Once baked, the leftovers will store in an airtight container in the refrigerator for 3-5 days or in the freezer for longer-term storage.
I prefer to freeze the baked leftovers (rather than the unbaked assembled dish). First, allow the leftovers to cool, then tightly wrap them in plastic wrap and freeze them for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating.
Individual portions of the Jiffy corn casserole can be reheated in the microwave (for 1-2 minutes). Large amounts reheat best in the oven, covered with foil, at 350ºF/175ºC until piping hot (20-30 minutes).
What to Serve with Corn Casserole
This is a versatile side dish and pairs with all sorts of proteins:
- Roast chicken (or baked chicken breasts or thighs),
- Juicy steak
- Brisket or ribs,
- Baked or Air fryer salmon or cod,
- Air fryer shrimp,
- Beef stew.
More Corn Recipes
If you try this corn casserole recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Easiest Corn Casserole
- Casserole dish 8x8in/20×20 cm (or 9×4.7in/23x12cm as I used)
- Preheat the oven to 350ºF/175ºC and grease the baking dish/casserole dish.
- In a large bowl, mix all the ingredients well before pouring them into the greased dish.
- Transfer the casserole to the oven to bake for 45-50 minutes, until lightly browned on top and set in the middle.There's no need to cover it with foil unless it's browning too quickly. The baking time may vary based on the size of the pan used (i.e. if it's a thinner or thicker layer).
- Leave the baked corn casserole to rest for 5 minutes before serving, then enjoy!
- The leftovers will store in an airtight container in the refrigerator for 3-5 days or in the freezer, tightly wrap them in plastic wrap, for up to 3 months.
- To make it in a crockpot: Add all the ingredients and cook on HIGH for 2-3 hours or LOW for 4-5 hours. If you add cheese, do so in the last 20-30 minutes.
- Optional add-ins and variations:
- Add extra seasonings like garlic powder (or fresh garlic), smoked or sweet paprika, and/or cumin.
- Add some canned green chilies, fresh jalapeño/chili, or red pepper flakes for spice.
- Stir in 1-2 cups of finely chopped bell pepper (roasted first), onion, shredded broccoli, or frozen peas.
- For extra protein, stir in cooked and finely chopped ham, bacon, crumbled sausage, or shredded chicken.
- Add some green onions, parsley, or cilantro for a pop of color and fresh flavor.
- Add a crunchy topping with a layer of breadcrumbs, crushed Ritz crackers, or crispy fried onions.
- ½ cup + ½ tablespoon white flour (2.8 oz) – Use a gluten-free blend if needed
- ½ cup yellow cornmeal (3.2 oz)
- 2 Tbsp white sugar (1.1 oz) – use raw cane sugar or a sugar alternative if preferred
- 1 Tbsp baking powder (0.6 oz)
- ½ tsp table salt (0.1 oz)
- 2 Tbsp vegetable oil (1.1 oz) – or another neutral baking oil