Hamdi Saidani Paula Deen Corn Casserole is made with whole kernel corn, cream-style corn, corn muffin Jiffy mix, sour cream, melted butter, and shredded cheddar cheese.
This delicious corn casserole recipe creates a hearty side dish that takes about 55-60 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed:
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 8 oz corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- ½ cup butter, melted
- 1 to 1½ cups shredded cheddar cheese
How To Make Corn Casserole:
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the ingredients: In a large bowl, combine the whole-kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until well combined.
- Bake the casserole: Pour the mixture into a greased casserole dish. Bake for 45 minutes or until the top is golden brown.
- Add cheese topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
- Let it rest: Allow the casserole to sit for at least 5 minutes before serving warm.
Recipe Tips
- Use room temperature sour cream: This helps blend the ingredients more smoothly, making the casserole texture better.
- Don’t overmix: Stir the ingredients just until combined to keep the casserole light and fluffy.
- Cheese for extra flavor: Use sharp cheddar for a stronger flavor, or mix in different types of cheese like Monterey Jack for variety.
- Grease the dish well: Make sure to grease the casserole dish generously to prevent sticking.
- Let it rest before serving: Allow the casserole to sit for at least 5 minutes after baking so it can set and be easier to serve.
How To Store & Reheat Leftovers
Storing in the Fridge: Once the casserole has cooled, cover the dish tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 4 days.
Freezing: You can freeze the casserole by transferring it to a freezer-safe container. It will stay good for up to 2 months. To thaw, place it in the fridge overnight.
Reheating: To reheat, simply warm the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Nutrition Facts
- Calories: 832
- Total Fat: 52.2 g
- Saturated Fat: 29.1 g
- Cholesterol: 121.7 mg
- Sodium: 1549.8 mg
- Total Carbs: 81.4 g
- Dietary Fiber: 7.2 g
- Sugars: 19.8 g
- Protein: 17.2 g
Try More Paula Deen Recipes:
- Candied Yams With Marshmallows
- Mississippi Pot Roast
- Chicken Casserole With Ritz Crackers
- Salisbury Steak
Paula Deen Corn Casserole
Description
Paula Deen Corn Casserole is made with whole kernel corn, cream-style corn, corn muffin Jiffy mix, sour cream, melted butter, and shredded cheddar cheese.
This delicious corn casserole recipe creates a hearty side dish that takes about 55-60 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the ingredients: In a large bowl, combine the whole-kernel corn, cream-style corn, corn muffin mix, sour cream, and melted butter. Stir until well combined.
- Bake the casserole: Pour the mixture into a greased casserole dish. Bake for 45 minutes or until the top is golden brown.
- Add cheese topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted.
- Let it rest: Allow the casserole to sit for at least 5 minutes before serving warm.
Notes
- Use room temperature sour cream: This helps blend the ingredients more smoothly, making the casserole texture better.
- Don’t overmix: Stir the ingredients just until combined to keep the casserole light and fluffy.
- Cheese for extra flavor: Use sharp cheddar for a stronger flavor, or mix in different types of cheese like Monterey Jack for variety.
- Grease the dish well: Make sure to grease the casserole dish generously to prevent sticking.
- Let it rest before serving: Allow the casserole to sit for at least 5 minutes after baking so it can set and be easier to serve.
If I am doubling the recipe, how long do you recommend baking? Same temp?
If you’re doubling the recipe, keep the oven temperature the same (350°F). You may need to increase the baking time to 60-75 minutes, but check for doneness by ensuring the center is set and the top is golden brown. Cover with foil if it starts to brown too quickly. 😊
Just now responding to this since a I’ve not made this casserole before…you should note to the readers- you left eggs out and they are essential,…so happy I reviewed other’s recipes or it would have been mush for our Thanksgiving. Do better!
Thank you for catching that, Kate! This recipe doesn’t traditionally include eggs, but I’ll review it again to make sure everything is clear. I appreciate your feedback and will work to improve. 😊