Paula Deen's Famous Corn Casserole
Y'all I can't wait to share this amazing recipe with you. Paula's Corn Casserole is one of those dishes that just makes everyone happy. It's super easy with just Jiffy mix and five other ingredients but tastes like you spent hours in the kitchen. I love that I can throw it in the oven or my Crock Pot depending on what my day looks like. It's perfect for everything from holiday dinners to casual suppers.
Why This Recipe Never Fails
This casserole is pure comfort food magic y'all. It's got that perfect creamy cheesy texture that everyone loves and it's so easy you can't mess it up. I love that I can make it ahead when I'm hosting and it goes with practically everything. Whether you bake it or slow cook it the flavors just get better and better.
What You'll Need From Your Kitchen
- The Corn Base: One can of creamed corn makes everything so rich and delicious.
- Extra Texture: A can of whole kernel sweet corn just make sure to drain it well.
- The Secret Weapon: A box of Jiffy corn muffin mix trust me on this one.
- Creamy Magic: Sour cream gives it that perfect tangy richness.
- Better with Butter: Because everything's better with butter right?
- Cheese Please: Fresh shredded cheddar makes the most amazing topping.
Let's Get Cooking
- For Oven Baking
- Heat your oven to 350°F mix everything except the cheese in a big bowl pour it in a greased dish and bake for 45 minutes. Top with cheese and give it another 10 to 15 minutes until it's all golden and bubbly.
- Slow Cooker Style
- Just dump everything except cheese in your greased Crock Pot. Cook it on high for about 2 to 3 hours or low for 4 hours. Add that cheese in the last 20 minutes.
- Make It Ahead
- You can mix everything up and pop it in the fridge for up to 2 days. Just let it sit out for 30 minutes before baking. Already baked it? No problem reheat it with fresh cheese on top at 300°F then 350°F until it's perfect.
My Best Tips For Success
Always grate your own cheese it melts so much better than the pre shredded stuff. Like things a little sweeter? Add a couple tablespoons of sugar to the mix. Make sure you drain that whole kernel corn really well nobody likes a watery casserole. And don't cover it when you add the cheese you want it to get all golden brown on top.
What to Serve It With
This casserole is amazing with just about everything. I love serving it with chili or fried chicken for casual dinners or alongside my holiday roasts. Add a fresh salad or some green vegetables and you've got yourself a perfect meal.
Saving It For Later
If you've got leftovers they'll keep in the fridge for 3 to 4 days just make sure to seal them up tight. You can freeze it too for up to three months but honestly it's so much better fresh. When you're ready to eat just warm it up in the oven at 350°F until it's heated through.
Frequently Asked Questions
- Do I need to prepare the Jiffy mix first?
- No, just add the dry mix straight from the box. Don't prepare it according to package directions first.
- Can I make this ahead of time?
- Yes, either combine ingredients and refrigerate before baking, or bake completely and reheat later. Both methods work great.
- Can I freeze this casserole?
- Yes, wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven until hot.
- Why drain just the whole kernel corn?
- The creamed corn provides moisture and creaminess, while draining the whole kernel corn prevents the casserole from becoming too wet.
- Can I make this in a slow cooker?
- Yes, cook on high for 2-3 hours or low for 4 hours. Add cheese in the last 20 minutes of cooking.