Paula Deen’s Corn Casserole Recipe

I recently made a corn casserole that redefines comfort with its appealing blend of textures using Jiffy corn muffin mix, cream style corn, whole kernel corn, eggs, melted butter, and sour cream. This Easy Corn Casserole Recipe melds sweet and savory in a way that piques my curiosity every time.

I’ve always been a huge fan of recipes that let you whip up something tasty without too much fuss. I recently tried out Paula Deen’s Corn Casserole and it quickly became one of my favorites.

This recipe keeps it simple with a box of Jiffy corn muffin mix, a can of whole kernel corn, another can of cream style corn, three large eggs, 1/2 cup melted butter, and a cup of sour cream. The way these ingredients come together creates a dish that feels both Southern and a little twist on classic Thanksgiving sides.

It’s similar in vibe to that well-known Southern Living Scalloped Corn Casserole and reminds me of some old-school family recipes. I love that you can make it up to two days ahead so you have less stress on the day of your dinner.

If you’re looking for that easy, no-fuss flavor explosion, you gotta give this one a try.

Why I Like this Recipe

I like this recipe because:
1. I love how simple it is to put together even when I’m short on time.
2. I really enjoy the mix of textures and flavors from the two types of corn combined with the creamy butter and sour cream.
3. I appreciate that I can make it a couple of days ahead, which makes meal planning a breeze.

This corn casserole from Paula Deen is crazy easy to whip up. All you need is a box of Jiffy mix and five other basic ingredients you can grab from any grocery store. It isnt too complicated and yet it turns out really tasty every time. Plus, you can make it two days ahead, which means less stress on busy days.

Ingredients

• Jiffy corn muffin mix gives carbs and a slightly sweet flavor, binding ingredients together.
• Whole kernel corn adds fibre and texture, offering a natural, real corn taste.
• Cream style corn contributes moisture and a creamy tang, enhancing its signature flavor.
• Eggs provide protein and help bind the casserole, making it rich and hearty.
• Melted butter offers a luscious taste and moist texture, though its a fat source.
• Sour cream gives tanginess and creaminess, balancing flavors and adding extra richness.

Ingredient Quantities

• 1 box (8.5 oz) Jiffy corn muffin mix
• 1 can (15.25 oz) whole kernel corn, drained
• 1 can (14.75 oz) cream style corn, drained
• 3 large eggs
• 1/2 cup melted butter
• 1 cup sour cream

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch casserole dish real good.

2. In a big bowl, mix the entire box of Jiffy corn muffin mix with the drained whole kernel corn and cream style corn.

3. Crack the 3 eggs into the bowl and stir them in roughly.

4. Pour in the 1/2 cup of melted butter and then add the 1 cup sour cream.

5. Stir everything together until its well mixed; a few lumps here and there is okay.

6. Pour the mixture into your greased dish and smooth out the top with a spatula.

7. Bake in the preheated oven for about 45-50 minutes until the edges start pullin away from the dish.

8. Test a bit in the middle with a toothpick—if it comes out clean, then it’s ready.

9. Let it cool for around 10 minutes before you serve it.

10. If you wanna get ahead, you can make it up to 2 days in advance; just cover it well and keep it in the fridge until youre ready to heat it up and eat.

Equipment Needed

1. Preheated oven set to 350°F
2. A 9×13 inch casserole dish (remember to grease it real good)
3. A large mixing bowl
4. A strainer or colander (for draining the corn)
5. Measuring cups (1/2 cup for butter and 1 cup for sour cream)
6. A spatula (to smooth out the top of the mixture)
7. A whisk or fork (to beat and stir in the eggs)
8. A toothpick (to test if it’s done)
9. A can opener (to open the corn cans, if they aren’t already open)

FAQ

Paula Deen’s Corn Casserole Recipe Substitutions and Variations

• If you dont have Jiffy corn muffin mix, you can try making your own by mixing cornmeal, flour, a bit of sugar, baking powder, and salt
• For whole kernel corn, using frozen corn kernels works just fine, just thaw and drain extra liquid
• You can swap cream style corn with a can of creamed corn or even blend some of the whole kernel corn with milk to get a similar creamy texture
• If you are avoiding sour cream, plain Greek yogurt is a solid substitute, adding a little extra tang to the dish
• Instead of melted butter, you could use margarine or a light coconut oil to change up the flavor a bit

Pro Tips

1. Make sure you really grease up your dish good enough. I learned the hard way that if you barely do it, the corn pudding can stick and tear when you try to serve it.
2. When mixin the ingredients, it is best not to over stir. A few lumps are ok cuz overmixing can make the texture too dense.
3. Let the dish cool for a good 10 minutes before slicing it. That extra wait helps it firm up and stops it from crumbling all over the place.
4. If you planning to make it ahead, cover it really tight in the fridge so it stays fresh and doesn’t dry out when reheatin it.