Paula Deen Corn Casserole Recipe | Easy To Make and Prepped In 5 Minutes

This Paula Deen corn casserole recipe combines a handful of super simple ingredients plus some good old-fashioned corn muffin mix to make a creamy and savory corn casserole that your family will fight over for the last spoonful! It's really so delicious, but the best part is it takes just 5 minutes to prepare! 

The Best Corn Casserole

Paula Deen makes some incredible recipes, but I think her corn casserole is by far one of her best. So, since that's the case, you know I had to put a spin on her iconic cream style corn casserole recipe. And, I know I'm biased, but I think this version of it is incredible.

Seriously, it might be even better than Paula's!

What sets this corn casserole recipe apart from others is that it uses a combination of corn muffin mix and creamed corn as the main ingredients. And those 2 ingredients not only add the perfect amount of sweetness to the casserole, but they also to add a rich and fluffy texture that makes the dish so satisfying - and less heavy - to eat. 

Seriously, it's so delicious!

Plus, as I mentioned earlier, prepping this copy cat Paula Deen corn casserole recipe is a breeze as well. Honestly, 5 minutes is all it takes to prep! Then, the oven does the rest of the work/cooking.

Also, since the cooking is all hands-off you'll have plenty of time to make a main dish to go with the casserole. A few of my favorites to make with it are this southern meatloaf, this no bean chili, and these breaded chicken cutlets.

Ingredients

So, the ingredient list to make this creamed corn casserole recipe is short and sweet. If you have a box of corn muffin mix, then I've got a feeling there's a good chance you'll have almost everything else you need to make it too!

Anyway, here's exactly what you'll need to make this corn casserole:

• 2 cups Whole Corn Kernel
• 2 cups Creamed Corn
• 1 cup Jiffy Corn Muffin Mix
• ½ cup Sour Cream
• ¼ cup Butter, melted
• 1 cup Mozzarella Cheese, shredded

Simple stuff, right?!

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!

Ingredient Substitutions And Modifications

Okay, so as good as this recipe is, there is definitely some wiggle room when it comes to the ingredient list.

As far as convenience goes, you can use fresh or frozen whole corn kernels, but just remember to thaw them first if you decide to use frozen ones.

Also, when it comes to cheese, you don't have to use mozzarella cheese - I just think it tastes best. You could also use shredded cheddar cheese, Mexican cheese, or even pepper jack cheese for a little spice instead.

As for the corn muffin mix, I recommend Jiffy mix because it's by far the best one. That being said, if there's a different brand you prefer - or if you can't find Jiffy mix at the grocery store - then you can go with whatever you want.

One more thing, if you want to make your corn casserole richer, consider swapping the sour cream for cream cheese. It's totally optional, but it will make for a more decadent casserole.

How To Make Paula Deen's Corn Casserole

When I say this recipe couldn't be easier, I really mean it. Seriously, as long as you know how to preheat the oven and mix ingredients, you can make this corn casserole turn out as if Paula Deen herself made it!

Now, only 3 simple steps - and 30 minutes - are standing between you and getting this easy corn casserole on the table. So, let's stop wasting time and dive into how to make this recipe!

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. Just keep in mind 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. So, the first thing you'll want to do is 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, give everything a good mix with a rubber spatula until all of 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 got the casserole spread out, 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.

Finally, after it's cooked to perfection, you'll want to let the casserole cool for a few minutes before serving it.

How To Store Corn Casserole

This recipe for corn casserole makes about 6 side-dish-sized servings. So, depending on how many other dishes you're serving, you may end up with some leftovers.

If so, you're in luck. This copycat Paula Deen creamed corn casserole recipe tastes incredible for days after you make it. Honestly, it might even taste better the next day.

Anyway, if you end up with leftover corn casserole, storing it is a breeze. You can either wrap the entire casserole dish tightly in plastic wrap and store it in the fridge, or you can store your leftovers in an airtight container in the fridge as well. Stored either of these ways, the casserole will stay good for up to 4 days.

By the way, if you want to keep your casserole for even longer you can totally freeze it. Just keep it in an airtight container and freeze it for up to 6 months.

How To Reheat Corn Casserole

Corn casserole is best enjoyed warm, so you'll definitely want to reheat it when you're ready to start enjoying your leftovers!

To reheat leftover corn casserole, you can keep it simple - and quick - and microwave it in 30-second increments until warm. Or, alternatively, you can put the casserole dish directly in the oven at 350°F for about 10 minutes or until the cheese melts again and it reaches your desired temperature.

With that said, to reheat a frozen casserole, you'll want to reheat it in the oven at 350°F for about 50 minutes.

Wrapping It Up

Well, that's how to make Paula Deen's corn casserole!

This creamed corn casserole recipe truly is the ultimate comfort food. It's creamy, cheesy, perfectly sweetened, and has just the richest and most decadent flavor.

Plus, it's just so, so easy to make. Honestly, as far as easy casserole recipes go, this corn casserole is about as easy as it gets. I mean, how can you beat doing just 5 minutes of prep work and ending up with a side dish as delicious as this? You can't! Atleast I don't think you can.

Anyway, if you give this casserole a try, leave a comment below and let us know how it went!

More Casserole Recipes

If you enjoyed this Jiffy mix corn casserole recipe, we've got plenty of other casserole recipes on the blog 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.

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