This corn casserole has been a holiday and weeknight staple in my kitchen for years. I first made it after tasting a version at a family gathering—its silky, slightly sweet interior and crisp golden top felt like the culinary equivalent of a warm hug. I adapted Paula Deen’s classic method to my tastes over a few seasons, learning small tricks that keep the center tender and the edges perfectly set. The combination of creamed corn with whole kernel corn gives a nice textural contrast, while the Jiffy corn muffin mix provides structure without overwhelming the corn flavor.

What makes this dish special is its simplicity and how forgiving it is: pantry-friendly ingredients, minimal prep, and a reliably crowd-pleasing result. I often serve this alongside roasted turkey in November or alongside grilled pork and collard greens in summer. The cheddar adds a sharp, savory counterpoint to the sweet corn, and a short rest after baking allows the casserole to set so that it slices cleanly. Over time my family began requesting it for potlucks and weeknight dinners alike—its ease and nostalgia make it one of those comfort dishes that seems to put everyone at ease around the table.

Ingredients

• Creamed corn (1 can, 14.75 oz): Provides the silky, custard-like base. Look for a well-known brand with a smooth texture; it’s the backbone of the dish and keeps the interior moist.
• Whole kernel sweet corn (1 can, 15 oz), drained: Adds bursts of texture. Drain thoroughly in a colander and give it a gentle shake—excess liquid will thin the bake.
• Jiffy corn muffin mix (1 box, 8.5 oz): Acts as the binder. The mix contains cornmeal and flour; it puffs slightly while baking and helps the casserole set without heavy floury taste.
• Sour cream (1 cup): Contributes tang and creaminess. Full-fat provides best texture and flavor; if you prefer lighter, try low-fat sour cream but expect a slightly less rich mouthfeel.
• Butter (1/2 cup / 1 stick), melted: Adds richness and encourages a golden top. Use unsalted if you’re watching salt, and add a pinch if needed.
• Sharp cheddar cheese (1 1/2 cups shredded), divided: One cup folded into the batter for melty pockets and 1/2 cup sprinkled on top to form a golden, savory crust.

Instructions

Prepare the oven and dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish thoroughly with butter or nonstick spray to prevent sticking and encourage even browning along the edges. Drain the corn: Drain the 15-ounce can of whole kernel sweet corn completely in a colander and give it a gentle shake to remove excess water. Patting lightly with a paper towel can help remove surface moisture that would otherwise water down the batter. Combine wet and dry ingredients: In a large mixing bowl, stir together the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter until just combined. Avoid overmixing; you want the corn mix to remain slightly lumpy for texture and to prevent a gummy finish. Fold in cheese and pour: Gently fold in 1 cup of the shredded sharp cheddar until evenly distributed. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of cheddar over the surface for a golden, cheesy finish. Bake and rest: Bake in the preheated oven for 45–55 minutes, or until the top is golden and bubbling and the center is set. A toothpick inserted into the middle should come out mostly clean with a few moist crumbs. Allow the casserole to rest for 5–10 minutes before slicing—this rest time lets the custard finish setting and improves the texture.

Storage Tips

Cool the dish completely before refrigerating to prevent condensation that can make the top soggy. Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap; refrigerated portions keep well for up to 4 days. For freezing, portion the casserole into single-serving containers or freeze the full dish tightly wrapped in plastic and foil for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and reheat in a 325°F oven until center reaches 165°F. Use ceramic or glass containers for even reheating and to keep edges from over-browning.

Ingredient Substitutions

For a gluten-free version, replace the Jiffy mix with a 1:1 gluten-free corn muffin mix or make a simple blend of fine cornmeal plus gluten-free flour (about 1 cup cornmeal + 1/4 cup gluten-free flour) with 2 teaspoons baking powder. To make this lighter, substitute Greek yogurt for the sour cream (same measure) and use reduced-fat cheddar; texture will be denser and slightly tangier. For a dairy-free take, use vegan butter, dairy-free sour cream, and plant-based cheddar, but note the flavor and melt will differ. Add-ins like a diced jalapeño, 4 strips crumbled cooked bacon, or 1/2 teaspoon smoked paprika are easy ways to shift the flavor profile without changing technique.

Serving Suggestions

Serve warm with hearty mains: roast turkey or chicken, baked ham, or barbecue. Garnish with a sprinkle of chopped fresh chives or parsley for color, or add a dollop of sour cream for extra creaminess. For a brunch spin, serve alongside scrambled eggs and smoked sausage. The casserole’s sweet-savory balance also pairs nicely with crisp, acidic salads to cut richness—try a simple arugula salad with lemon vinaigrette.

Cultural Background

This style of corn bake is rooted in Southern home cooking—comforting, straightforward, and designed to stretch accessible ingredients into something celebratory. Variations date back decades, often appearing at potlucks and holiday tables. Paula Deen popularized her version through television and cookbooks, emphasizing buttery richness and familiar flavors; today it’s a staple at many Southern gatherings and has been adopted and adapted across kitchens nationwide.

Seasonal Adaptations

In summer, use fresh corn kernels cut from the cob (about 3 cups) and reduce added liquid slightly; the bright flavor of fresh corn elevates the casserole. In fall and winter, fold in roasted poblano or a cup of caramelized onions for depth. For holiday feasts, top with a handful of toasted panko mixed with melted butter and a little parmesan for crunch. The egg-free base holds up well to seasonal additions without losing its signature creamy texture.

Meal Prep Tips

Assemble the casserole in a disposable tin or in the baking dish the night before and refrigerate. On the day, let it come to room temperature for 30 minutes before baking to shorten oven time and ensure even baking. Portion into individual ramekins before freezing for easy lunches or make-ahead sides; reheat covered in a 325°F oven to preserve moisture. Label containers with date and reheating instructions for easy grab-and-go meals.

Whether you’re bringing it to a potluck or serving it at a holiday table, Paula Deen’s corn casserole remains one of those dishes that feels like home. It’s forgiving, adaptable, and consistently delicious—so give it a try, tweak it to your taste, and make it part of your own comforting traditions.