Paula Deen’s Corn Casserole Recipe

I’m sharing an Easy Corn Casserole from Paula Deen that starts with a box of Jiffy mix and five simple ingredients and can be assembled up to two days ahead to simplify holiday prep.

I never guessed a box of Jiffy corn muffin mix and a can of cream style corn could cause so much kitchen drama, but here we are. Paula Deen’s Corn Casserole somehow feels like a guilty secret you want everyone to know, I bring it to dinners and people actually ask for seconds before the plates hit the table.

You can make it a day or two ahead which is great when life gets hectic, and somehow it tastes bolder after resting, weird huh. If you show up with Corn Casserole Paula Deen expect questions and maybe a quiet scrap for the last spoonful.

Ingredients

• Adds quick cornbread flavor, carbs and binding; mostly refined flour, low in fiber
• Gives poppy texture, natural sweetness, fiber and some vitamins; small protein contribution
• Deepens sweetness and creaminess, adds starch and sugar, much less fiber than kernels
• Adds tangy richness and moisture, provides fat and a bit of protein, slightly tart
• Boosts flavor and silky mouthfeel, high in saturated fat, mainly calories and richness
• Binds everything, gives structure and lift, good protein source and helps browning

Ingredient Quantities

• 1 (8.5 oz) box Jiffy corn muffin mix
• 1 (15 oz) can whole kernel corn, drained
• 1 (14.75 oz) can cream style corn
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, beaten

How to Make this

1. Preheat oven to 350°F and grease an 8×8 or 9×9 baking dish (use a 9×13 if you want a thinner casserole for more people).

2. In a large bowl combine the drained whole kernel corn and the cream style corn, stir to mix.

3. Add the sour cream, the melted unsalted butter (about 1/2 cup or 1 stick), and the two beaten eggs; stir until blended.

4. Pour in the entire box of Jiffy corn muffin mix and fold it in gently, just until everything is combined — don’t overmix, a few small lumps are fine.

5. Scrape the batter into the prepared baking dish and smooth the top with a spatula.

6. Bake in the preheated oven about 45 to 55 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.

7. Let the casserole rest about 10 minutes before cutting so it firms up a bit; it’s easier to serve and tastes better after resting.

8. Make ahead tip: you can assemble and cover it in the fridge up to 2 days before baking. If baking from cold, add about 10 extra minutes to the bake time, or bake ahead, refrigerate, then reheat covered at 350°F until warmed through.

Equipment Needed

1. 8×8 or 9×9 baking dish (9×13 if you want thinner casserole)
2. Large mixing bowl
3. Can opener
4. Measuring cups and spoons
5. Small microwave-safe bowl or small saucepan (to melt butter)
6. Whisk or fork
7. Rubber spatula (for folding and scraping)
8. Oven mitts or potholders
9. Cooling rack (to let the casserole rest)

FAQ

Paula Deen’s Corn Casserole Recipe Substitutions and Variations

• Jiffy corn muffin mix -> homemade cornbread mix: 1 cup yellow cornmeal + 1 cup all-purpose flour + 2 tbsp granulated sugar + 1 tbsp baking powder + 1/2 tsp salt, use in place of the 8.5 oz box. Works great if you don’t have Jiffy on hand.
• 1 (15 oz) can whole kernel corn, drained -> 1 1/2 to 1 3/4 cups frozen corn, thawed and drained, or about 1 1/2 cups fresh kernels cut from 3 ears. Frozen is easiest, fresh gives better texture.
• 1 cup sour cream -> 1 cup plain Greek yogurt, 1:1 swap for tang and creaminess, a bit leaner; or use crème fraîche for a richer result.
• 2 large eggs, beaten -> for egg-free: 2 flax “eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or 1/2 cup pureed silken tofu. They bind the casserole but change the texture slightly.

Pro Tips

1. Drain the whole kernel corn good but not bone dry, you want some moisture so the casserole stays creamy. If the batter looks too thick add a tablespoon or two of the reserved corn juice or a splash of milk.

2. Fold the Jiffy in gently and stop when you still see a few little lumps, overmixing makes it dense and gummy. Dont panic if it looks a bit lumpy thats how you keep it tender.

3. If the top is browning before the middle is set, loosely cover with foil for the last 15 minutes of baking, that keeps the center from drying out while the top finishes.

4. Let it sit at least 10 minutes before cutting otherwise it falls apart and is way messier. Also if you bake from cold increase bake time by 10 to 15 minutes and check with a toothpick near the center for a few moist crumbs.