Paula Deens Corn Casserole: the Rich Creamy Holiday Side

The Southern Standard: Why Paula Deen's Corn Casserole is a Classic

You know that smell? That specific, creamy, buttery scent that screams "holiday dinner" without the fuss? That’s what this Paula Deens Corn Casserole delivers. It’s warm, impossibly fluffy, and it has this insane, almost fudgy texture thanks to the perfect ratio of sour cream and melted butter.

Seriously, if you need a side dish that makes you look like a kitchen wizard but takes ten minutes to prep, this recipe is your secret weapon. We’re talking about five basic pantry staples combined in one bowl.

It's cheap, utterly reliable, and guarantees you a sweet corn casserole that disappears faster than you can set the table.

I’ve tried a million variations over the years, messing with heavy cream, flour, and weird ratios, but the sheer genius of the classic Jiffy mix version the one Southern cooks swear by is untouchable.

Grab your bowl, butter up that pan, and let's make the absolute best Paula Deen Corn Casserole with Jiffy Mix you’ve ever tasted.

The Secret to the Rich & Creamy Texture

Defining the Perfect Corn Casserole Texture

When we talk about great Sweet Corn Casserole , we are not aiming for cornbread. We want a baked custard, a sweet and savory corn pudding that holds its shape but melts in your mouth.

The secret here is using both whole kernel and creamed corn; the whole kernels provide a nice textural bite, while the creamed corn ensures everything stays incredibly moist and gooey.

What Makes This Recipe the Ultimate Holiday Side Dish?

The addition of full and fat sour cream is non and negotiable. It adds necessary tang and fat, creating an emulsified batter that bakes up silky smooth. This recipe balances the richness of the dairy with the distinct sweetness of the corn, making it robust enough to stand up next to a holiday ham, but comforting enough for a Sunday supper.

It truly is the perfect side for any holiday feast.

Quick Prep Time: The 10 Minute Casserole Filling

The entire active preparation time for the Paula Deen Corn Casserole recipe is about ten minutes. This is a "dump and stir" dish. Since we use the pre and measured Jiffy mix, we eliminate the need for measuring out leavening agents, flour, or cornmeal.

It streamlines the whole process, letting you focus on the important part: not overmixing.

The Role of the Sweet and Savory Contrast

While corn is naturally sweet, we add a touch of granulated sugar to enhance that flavor profile. This sweetness is essential because it contrasts perfectly with the saltiness of the butter and the tang of the sour cream.

It’s a subtle depth that makes this casserole addictive, rather than just tasting like baked corn.

Achieving the Golden and Brown Crust (The Maillard Reaction)

The golden and brown crust isn't just pretty; it offers a necessary textural contrast. The high fat content (from the butter and sour cream) and the slight sugar content allow the top surface to caramelize slightly. This crust protects the creamy interior and gives you that satisfying, lightly crisp edge.

Why the Cornbread Mix is the Essential Base

The Jiffy Corn Muffin Mix is the core structural element. It provides just enough flour and leavening to prevent the casserole from becoming soup, but not so much that it turns into dry cornbread.

It’s the binder that keeps the corn, butter, and sour cream suspended in a light, cakey matrix. Trying to replicate this balance from scratch is often unnecessarily fussy.

Mastering the Components: Ingredients for Paula Deens Corn Casserole

Here are the specific ingredients you need, plus my essential notes on what to use if you’re out of something.

Canned vs. Frozen Corn: Does the Preparation Matter?

Yes, it absolutely does. For the whole kernel corn, if you use canned, you must drain it thoroughly. If you use frozen corn, thaw it first and squeeze out the excess moisture. Too much water equals a runny casserole.

The creamed corn, however, provides the necessary moisture and starch, so leave that glorious sludge untouched.

Butter vs. Margarine: The Fat Content Factor

Always use real butter. I know margarine is cheaper, but it contains significantly more water than butter. When that water evaporates during baking, you are left with a drier, less flavorful, and more crumbly casserole. Use unsalted butter so you can control the salt level yourself.

Simple Swaps: Substituting Cream Cheese or Sour Cream

If you don't have sour cream, you have a couple of great options. As listed above, full and fat Greek yogurt is a direct, smooth swap. For a richer, cheesier flavor profile, I have substituted a softened block of cream cheese.

Just make sure to soften it completely and whisk it with the eggs first so you don't end up with lumps of cheese in your batter.

Adjusting Sweetness: Adding or Removing Granulated Sugar

The Jiffy mix and the corn itself are sweet enough for many people. I typically add 1 to 2 tablespoons of extra sugar only when I am pairing this with something incredibly savory, like a smoked pork shoulder.

If you prefer a more savory Corn Casserole Paula Deen style, omit the added granulated sugar entirely.

The Ultimate Method: How to Bake Paula Deens Corn Casserole

Preheat your oven to 350°F (175°C). Grease a standard 9x13 inch baking dish (or a 2 quart dish). This prevents sticking and helps ensure the edges crisp up beautifully.

Step 1: Combining the Wet Ingredients for Maximum Smoothness

In a large bowl, whisk the eggs until they are lightly beaten and slightly frothy. Add the sour cream and mix until fully smooth. Next, pour in your melted butter. Crucially, make sure your butter isn't piping hot —you don't want scrambled eggs!

Finally, stir in the creamed corn and the drained whole kernel corn.

Step 2: Gently Folding in the Cornbread Mix

Sprinkle the entire box of Jiffy mix, along with your chosen amount of salt, pepper, and optional sugar, over the wet ingredients. Now, this is where most people go wrong. Use a rubber spatula or wooden spoon, and fold the dry ingredients into the wet mixture until they are just combined.

Chef's Note: If you see a few streaks of dry mix, stop stirring! Overmixing develops gluten, which makes the casserole tough, rubbery, and dry. We want light, airy, and creamy.

Step 3: Achieving the Perfect Oven Temperature and Baking Time

Pour the batter into your prepared dish and spread evenly. Bake for 50 to 60 minutes. The casserole is done when the edges are set, lightly pulling away from the sides of the pan, and the center is golden and brown. If you insert a toothpick near the edge, it should come out mostly clean.

If it comes out covered in liquid batter, give it another 5- 10 minutes.

The Crucial Step: Resting the Casserole After Baking

When you pull it out of the oven, it’s going to be puffier than a cloud. Resist the urge to dive straight in! Let the casserole rest on a cooling rack for 10 minutes.

This resting time allows the internal heat to finish setting the creamy middle, making it easier to scoop and ensuring the consistency is truly pudding and like, not sloppy.

Troubleshooting and Chef's Essential Preparation Tips

Mistake Alert: Preventing a Dry or Crumbly Casserole

The two biggest culprits for a dry casserole are overmixing (see Step 2) and not using enough fat . Ensure you use full and fat dairy and the full amount of butter called for.

If your oven tends to run hot, or if you live at high altitude, tenting the casserole with foil for the first 30 minutes of baking helps trap moisture, preventing the top from drying out before the center bakes.

Altitude Adjustments for Baking

If you live significantly above sea level, your casseroles tend to dry out faster and sometimes collapse. Try reducing the baking powder in the Jiffy mix slightly (just a pinch) or, more simply, reduce the baking temperature by 25°F (e.g., bake at 325°F/160°C) and increase the baking time by 5- 10 minutes.

The slower, lower heat helps prevent rapid moisture loss.

Customizing Your Casserole: Optional Toppings and Mix and Ins

While the classic recipe is perfect as is, sometimes you want to "pimp your casserole." For a savory version, stir in 1 cup of shredded cheddar cheese and 1/4 cup of finely diced jalapeños before baking.

For extra flavor, sprinkle 1/2 cup of crumbled cooked bacon over the top 10 minutes before it finishes baking.

Prep Ahead Strategies: Storing and Freezing Your Paula Deens Corn Casserole

Prep Ahead Strategies: Storing and Freezing Your Paula Deens Corn Casserole

This is a fantastic recipe for preparing ahead of time. You can assemble the entire batter (Steps 1 and 2) and pour it into your greased pan. Cover it tightly with plastic wrap and refrigerate for up to 24 hours.

Always allow the casserole to come back to room temperature (about 30 minutes) before placing it in the preheated oven.

The Best Way to Reheat Leftovers

If you have leftover Paula Deen Cornbread Casserole , store it tightly covered in the fridge for up to 4 days. To reheat, scoop individual portions onto a plate and microwave for 60 to 90 seconds.

For a whole pan, cover it tightly with foil (to prevent drying) and bake at 300°F (150°C) for 15- 20 minutes until heated through.

Freezing Baked vs. Unbaked Corn Casserole

You can freeze this baked, but it’s never quite as good as fresh.

• To Freeze Baked: Cool the baked casserole completely. Cut it into serving portions. Wrap each portion tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
• To Freeze Unbaked: It’s risky because the leavening agent (baking powder) loses power over time. If you must, assemble it, freeze it solid, then wrap well. When ready to bake, thaw completely in the fridge, bring to room temperature, and proceed with baking.

Making a Large Batch (Doubling the Recipe)

Doubling this recipe is easy! Just use a half and sheet pan or two separate 9x13 inch dishes. Do not try to cram a double batch into a single 9x13; it will not bake evenly. If you use a single large pan, expect the baking time to increase by 15- 25 minutes.

What to Serve with Classic Corn Casserole

Because this corn casserole is rich, sweet, and comforting, it pairs perfectly with savory main courses that offer a salty contrast.

I love serving it alongside simple roasts, but it’s truly a standout next to hearty, creamy classics. It’s the perfect foil to the sharp flavors in Ultimate Green Bean Casserole: Rich, Creamy, and Crispy and the cheesiness of Pioneer Woman Mac and Cheese: The Creamiest, Baked Casserole Recipe . If you need another sweet and yet-savory side, you should definitely check out my Southern Sweet Potato Casserole with Crunchy Pecan: Easy, Creamy Holiday Side Dish .

Customizing Your Casserole: Optional Toppings and Mix and Ins

• Jalapeño Popper Style: Add 1 cup of shredded Colby Jack cheese and 1/4 cup finely chopped pickled jalapeños.
• Crispy Onion Top: During the last 10 minutes of baking, sprinkle the top with 1 cup of canned crispy fried onions. It’s a game and changer.