Paula Deen Corn Casserole Recipe

This Paula Deen corn casserole is the ultimate Southern comfort side dish — creamy, buttery, and just a little sweet, with that perfect golden crust on top. It comes together in minutes with a handful of pantry staples and a box of Jiffy corn muffin mix, then bakes into a rich, fluffy casserole that’s downright irresistible. If you’ve made some of my other famous copycat recipes for Thanksgiving — like my Martha White Cornbread or Hilly's Pumpkin Caramel Pie— you already know this one’s going to be good. It’s a must-have on any holiday table and one of those Thanksgiving corn casserole recipes everyone will be fighting over for the last spoonful.

Why I Love This Corn Casserole Recipe

Paula Deen is known for her iconic Southern recipes, but I think her corn casserole might be one of her very best. It’s simple, homey, and incredibly satisfying. And, of course, I couldn’t resist putting my own spin on her famous version. I tested a few different ingredient ratios until I found what I think is the perfect balance of creamy, fluffy, and slightly sweet.

Honestly, I know it’s a bold claim, but this version might just be better than Paula’s!

What makes this recipe stand out from other corn casseroles is the combination of Jiffy corn muffin mix and creamed corn. Those two ingredients give it a light, almost soufflé-like texture with just enough sweetness to complement the buttery richness. It’s comforting and indulgent without being overly heavy, which makes it the perfect side dish for big family dinners or holiday feasts.

And because it’s a hands-off baking recipe, you can make it while your main dish cooks. It pairs well with dishes like southern meatloaf, no bean chili, or even breaded chicken cutlets — but it’s also right at home on a Thanksgiving or Christmas dinner table next to turkey, ham, or green bean casserole.

This Paula Deen-inspired corn casserole is one of those timeless recipes that brings everyone back for seconds — and it just might become your new holiday tradition, too.

Ingredients You'll Need

• 2 Cups Whole Corn Kernel- You can use fresh or frozen whole corn kernels, but just remember to thaw them first if you decide to use frozen ones.
• 2 Cups Creamed Corn- canned.
• 1 Cup Jiffy Corn Muffin Mix- I recommend Jiffy Mix because it's by far the best one. But you can use another brand if you want.
• ½ Cup Sour Cream- Use full-fat sour cream or cream cheese for a richer filling.
• ¼ Cup Butter- melted and slightly cooled.
• 1 Cup Mozzarella Cheese- shredded cheddar cheese, Mexican cheese, or even pepper jack cheese for a bit of spice works too.

Oh, and the best part is that if you have the ingredients above, you can use the majority of them to make this corn souffle and sweet corn cake recipe next! If you want to make this recipe without cheese, check out my classic Jiffy corn casserole.

How To Make Paula Deen's Corn Casserole

Step 1: Prep Work

First things first, you'll want to preheat the oven to 350°F (180ºC). Then, take out a large baking dish or casserole dish and lightly grease it with butter or oil so the corn casserole doesn't stick to it. Note that the size of your pan will affect the thickness of the casserole.

Step 2: Make The Corn Casserole Filling

Now it's time to assemble the corn casserole. First, take out a large bowl and add the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, and butter to it.

Then, mix everything well with a rubber spatula until all the ingredients are well combined. With that said, be careful not to overmix it because you don't want to mash up the fresh corn pieces.

Step 3: Bake The Corn Casserole

Now, once the creamed corn casserole is mixed, you can transfer it to the casserole dish you prepped earlier. Just make sure to spread it out evenly with a rubbery spatula when you do.

Then, once you've spread out the casserole, you can generously cover it with shredded cheese and bake for about 25 minutes, or until the cheese is bubbly and golden brown on top. After it's cooked to perfection, let the casserole cool for a few minutes before serving.

Expert Tips for The Best Corn Casserole

• Use both whole kernel and creamed corn for the perfect texture. The secret to that signature Paula Deen-style texture is combining both can of whole corn and one can of creamed corn. The creamed corn adds moisture and creaminess, while the whole kernels give it a little bite. Together, they create that irresistible balance of fluffy and custardy without being too wet.
• Don’t overmix the batter. Once you add the Jiffy corn muffin mix, stir gently until just combined. Overmixing develops gluten, which can make your corn casserole dense or rubbery. You want a slightly lumpy, thick batter — that’s what helps it bake up tender and light.
• Use full-fat sour cream for richness. For the most indulgent flavor, always go with full-fat sour cream. It adds creaminess and helps balance the natural sweetness of the corn. Light or fat-free versions can make the casserole thinner and less flavorful.
• Let it rest before serving. After baking, let your corn casserole rest for about 10–15 minutes before serving. This allows it to set slightly and makes slicing and serving easier. It also lets the flavors meld together — the texture becomes more cohesive and buttery as it cools slightly.
• Add cheese for a gooey twist. While traditional Paula Deen corn casserole doesn’t always include cheese, I like to add ½ to 1 cup of shredded cheddar, mozzarella, or Monterey Jack to take it to another level. Sprinkle it on top before baking or stir it into the batter for a cheesy, melty upgrade.
• Bake in a glass or ceramic dish for even cooking. For a perfectly golden crust and evenly cooked center, use a 9x9-inch glass or ceramic baking dish. Metal pans tend to heat faster, which can brown the edges before the middle sets.
• Customize it for your crowd. Make it your own! Stir in chopped jalapeños for spice, crumbled bacon for smokiness, or a pinch of cayenne pepper for a subtle kick. It’s also fantastic with green chiles, onions, or diced bell peppers for more texture and flavor.
• Reheat leftovers like a pro. Warm leftover corn casserole in the oven at 350°F for about 15 minutes until hot and bubbly. You can also reheat individual portions in the microwave, but cover them with a damp paper towel to keep the texture moist.

Paula Deen Corn Casserole FAQS

Is this the same as corn pudding?

They’re similar but not identical. Corn pudding is creamier and more custard-like, while this Paula Deen corn casserole has a fluffier, bread-like texture from the Jiffy mix. Think of it as a hybrid between cornbread and pudding — sweet, creamy, and absolutely delicious.

Can I make Paula Deen corn casserole ahead of time?

Yes! This recipe is perfect for make-ahead prep, especially during Thanksgiving or Christmas. Assemble the batter a day in advance, cover with plastic wrap, and refrigerate. When ready, bring it to room temperature and bake as directed. You can also fully bake it, cool, and reheat before serving — it stays creamy and delicious either way.

Can I double the recipe for a big crowd?

Absolutely. This Paula Deen corn casserole recipe doubles easily. Use a 9x13-inch baking dish and add about 10–15 extra minutes to the bake time. Check for doneness by inserting a toothpick in the center — it should come out mostly clean with a few moist crumbs.

How long do leftovers last?

You can store leftover corn casserole in an airtight container in the fridge for about 3 days. Warm leftover corn casserole in the oven at 350°F for about 15 minutes until hot and bubbly. You can also reheat individual portions in the microwave, but cover them with a damp paper towel to keep the texture moist.

Can I freeze corn casserole?

Yes, you can freeze it after baking. Let it cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F for 20–25 minutes until heated through.

Can I make this without Jiffy mix?

If you don’t have Jiffy, you can make your own by mixing ⅔ cup all-purpose flour, ½ cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. It tastes just as good and keeps the texture light and fluffy.

How do I know when corn casserole is done baking?

The casserole is ready when the edges are golden brown and the center is set but slightly soft — similar to a bread pudding texture. It should jiggle slightly when you shake the dish but not look wet.

Can I add cheese to Paula Deen corn casserole?

Definitely! Cheddar or Monterey Jack are popular choices, but mozzarella gives it a creamy, stretchy texture. Stir it into the batter or sprinkle it on top before baking for a gooey, cheesy finish.

What can I serve with corn casserole?

This side dish pairs perfectly with just about anything — roast turkey, ham, meatloaf, chili, or fried chicken. During Thanksgiving, I like serving it alongside sweet potato casserole, stuffing, and green beans for a full Southern spread.

More Casserole Recipes

If you enjoyed this Jiffy mix corn casserole recipe, we've got plenty of other casserole recipes on the blog that I think you'll like just as much! 

Give one of these a try next:

• Pineapple casserole
• Ruth Chris potato casserole
• Philly cheesesteak casserole
• Broccoli and rice casserole
• Sausage green bean potato casserole
• Crack chicken casserole

Oh, also, be sure to check out our Instagram, YouTube, and TikTok, for more tasty tastiness. We post new recipes on them every day.