You know those dishes that taste like a warm hug? That’s Paula Deen’s Corn Casserole for you. I’ve been making this recipe for years—it’s my go-to when I need something comforting, easy, and downright delicious. With just six simple ingredients, it comes together in minutes and disappears just as fast. The creamy texture, the sweet corn flavor, and that golden, cheesy topping? Absolute perfection. Trust me, once you try this Southern classic, you’ll understand why it’s a staple at potlucks and family dinners. It’s the kind of side dish that makes people ask for seconds… and the recipe!

What I love most is how foolproof it is. Even on my most chaotic cooking days, when I’m juggling a dozen things at once, this corn casserole never lets me down. It’s the perfect blend of sweet and savory, with just the right amount of richness from the sour cream and butter. And let’s be honest—anything with a melted cheese crust is a winner in my book. Whether you’re serving it alongside fried chicken for Sunday supper or bringing it to a holiday gathering, Paula Deen’s Corn Casserole always steals the show.

Why You’ll Love Paula Deen’s Corn Casserole

This isn’t just another side dish – it’s the kind of recipe that makes people hover around the serving table, spoons at the ready. Let me tell you why Paula’s corn casserole has become my most-requested potluck dish year after year.

Quick and Simple

You won’t believe how easy this comes together! With just six pantry staples (I bet you have most already) and one bowl, you’re minutes away from oven-ready deliciousness. No fancy techniques here – just dump, stir, and bake. Perfect for those nights when you need something impressive but don’t have hours to spend in the kitchen.

Creamy and Comforting

That first spoonful is pure magic – the creamy corn base, the lightly sweet muffin mix, and that irresistible golden cheese crust. It’s like cornbread and creamed corn had the most delicious baby imaginable. The sour cream adds just enough tang to balance the sweetness, while the melted butter makes every bite rich and satisfying. Comfort food at its absolute best!

Ingredients for Paula Deen’s Corn Casserole

Here’s what you’ll need for that perfect balance of creamy, corny goodness – I swear by these exact ingredients every time. The beauty of this recipe? It’s all stuff you can grab on a quick grocery run (or probably have in your pantry right now).

1 (15 oz) can whole kernel corn – drained well (those extra juices will make the casserole too wet)
1 (15 oz) can cream-style corn – the secret to that luscious texture
1 (8.5 oz) package corn muffin mix – I use Jiffy, but any brand works
1 cup sour cream – full fat for maximum creaminess
1/2 cup unsalted butter – melted and slightly cooled (hot butter will curdle the sour cream)
1 cup shredded cheddar cheese – I prefer sharp for extra flavor, but mild works too

See? Nothing fancy – just honest ingredients that transform into something magical in the oven. Now let’s get mixing!

How to Make Paula Deen’s Corn Casserole

Okay, let’s get to the good part – turning those simple ingredients into golden, bubbly perfection! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out just right.

Mixing the Ingredients

First things first – preheat that oven to 350°F (175°C). While it’s heating, grab your biggest mixing bowl (trust me, you’ll want the extra space). Dump in both cans of corn – the whole kernel and the cream-style. Add the corn muffin mix, sour cream, and that glorious melted butter. Now here’s my trick: stir just until everything comes together, but don’t overmix! A few lumps are totally fine – they’ll disappear in the oven. The batter should look thick but pourable, like a really corny pancake batter.

Baking to Perfection

Pour your mixture into a greased 9×13-inch baking dish (I give mine a quick spray with cooking oil first). Sprinkle that shredded cheddar evenly over the top – this is when I sometimes sneak extra cheese because… why not? Bake for 45-50 minutes. You’ll know it’s done when the edges are golden brown, the cheese is bubbling, and a toothpick inserted in the center comes out clean. Let it rest for about 5 minutes before serving – this helps it set up perfectly. Then dig in and watch how fast it disappears!

Tips for the Best Paula Deen’s Corn Casserole

After making this casserole more times than I can count, I’ve picked up some foolproof tricks. First, really grease that baking dish well – I like using butter or nonstick spray in every nook. And here’s my secret: let it rest 5 minutes after baking. This helps it set up so you get perfect slices instead of a corn avalanche when serving. Oh, and don’t skip draining that whole kernel corn – excess liquid makes it soggy. Trust me, these little things make all the difference!

Variations of Paula Deen’s Corn Casserole

While the classic version is perfection, sometimes I like to mix things up! Try adding diced jalapeños for a spicy kick (about 1/4 cup does the trick) or crumbled bacon for smoky richness. My sister swears by mixing in a handful of green chiles – they add just enough zing without overpowering that sweet corn flavor. The beauty of this recipe? It’s like a blank canvas waiting for your personal touch!

Serving Suggestions for Paula Deen’s Corn Casserole

Oh, let me tell you about all the delicious ways to serve this corn casserole! It shines alongside crispy fried chicken (Sunday supper perfection) or as part of your holiday spread with glazed ham. My family loves it with barbecue ribs too – the creamy sweetness balances smoky flavors beautifully. And don’t forget to bring extra napkins because clean plates are guaranteed!

Storing and Reheating Paula Deen’s Corn Casserole

Leftovers? (As if!) But if you somehow manage to have some, here’s how to keep it tasting fresh. Store cooled casserole in an airtight container in the fridge for 3-4 days. When reheating, I zap individual portions in the microwave for 30-60 seconds – just until warm and gooey again. Pro tip: sprinkle a little extra cheese before reheating for that just-baked magic!

Nutritional Information for Paula Deen’s Corn Casserole

Here’s the scoop on what’s in each delicious serving (based on my recipe testing): about 320 calories, 18g fat, and 32g carbs per generous portion. Remember, nutritional values are estimates and can vary depending on your specific ingredients and brands. But let’s be real – this is comfort food meant to be enjoyed, not counted!

FAQs About Paula Deen’s Corn Casserole

Can I use frozen corn instead of canned?
Absolutely! Thaw 3 cups of frozen corn completely and pat it dry before using. I’ve found frozen corn gives a slightly fresher taste – just remember to drain any excess moisture so your casserole doesn’t get soggy.

How can I make this corn casserole spicy?
My favorite way is stirring in a diced jalapeño (seeds removed for milder heat) or 1/4 teaspoon cayenne pepper to the batter. For extra kick, top with pepper jack cheese instead of cheddar. The heat plays so nicely with the sweet corn!

Can I prepare Paula Deen’s corn casserole ahead?
You bet! Mix everything (except the cheese topping), pour into your baking dish, cover tightly, and refrigerate overnight. When ready, sprinkle with cheese and bake – just add 5-10 extra minutes since it’s going in cold.

Why did my casserole turn out watery?
The most common culprit is not draining the whole kernel corn well enough. Give it a good shake in a colander, then pat dry with paper towels. Also, measure your sour cream precisely – too much can throw off the balance.

Share Your Thoughts

Did you make this corn casserole? I’d love to hear how it turned out! Leave a comment or rating below – your feedback makes my day.