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!
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!
Storage Instructions
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.
Video
Notes
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.
The Jiffy Corn Muffin Mix Substitute: The easiest substitute for Jiffy corn muffin mix is to make your own homemade version. For an amount equal to one box (8.5oz) of the corn muffin mix, you’ll need:
½ cup + ½ Tbsp 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
Check the blog post for more recipe variations (using cheese, eggs, or sugar) and more tips and serving recommendations.