
A buttery, cheesy corn casserole inspired by Paula Deen — creamy creamed corn and sweet whole kernel corn folded with Jiffy mix, sour cream, and sharp cheddar for a golden, comforting side.

This version of Paula Deen’s corn casserole has been a holiday and weeknight favorite in my kitchen for years. I first made it when friends brought it to a potluck and I was struck by the way the top browned into a golden crust while the interior stayed creamy and just set. The contrast of soft, luscious corn custard with a melted cheese top is what makes this dish so memorable. I discovered a few small tweaks that keep the texture perfectly balanced every time: drain the whole kernel corn thoroughly, use a full cup of sour cream for richness, and give the dish a short rest after baking so the center firms up.
What continues to make this casserole special is its ease and nostalgia. It’s one of those recipes that evokes family gatherings and simple Southern hospitality on the plate. Each bite delivers sweet corn flavor, buttery notes, and a touch of sharpness from cheddar that keeps the richness from feeling one-note. Whether you’re serving it with roast chicken, ham, or as part of a holiday spread, it almost always disappears within minutes — the ultimate compliment from a crowd.
I’ve watched picky cousins and childhood friends go back for seconds, and once I tested a smaller batch with reduced butter for a lighter version, my partner asked immediately why I hadn’t made that change sooner. The first time I brought it to a Thanksgiving, even guests who avoid sides loaded their plates and asked for the recipe by the time dessert arrived.
My favorite part is the way the top gets that toasted, cheese-golden finish while the interior remains tender and slightly custardy. At big family dinners it’s the first side to disappear, and I’ve had friends request the recipe after tasting how uniquely comforting it is while still being surprisingly simple to prepare.
Store leftovers in an airtight container or cover the 9 by 13 inch dish tightly with foil. Refrigerated, the casserole will keep for up to four days and reheats well in a preheated oven at 325 degrees Fahrenheit until warmed through, about 15 to 20 minutes for single portions. For freezing, cool completely then wrap tightly in plastic and foil or transfer to a freezer-safe container; it keeps up to three months. Thaw overnight in the refrigerator and reheat in the oven to retain texture; avoid microwaving large portions as the center may heat unevenly.
If you need dairy-free options, replace sour cream with a thick coconut yogurt or a dairy-free sour cream alternative and use a plant-based butter and vegan shredded cheese; be mindful that flavor will shift and texture may be slightly less rich. For a gluten-free version, swap the Jiffy mix for a gluten-free cornmeal baking mix or make a simple blend of cornmeal, a gluten-free flour blend, baking powder, and a small amount of sugar to mimic the Jiffy texture. To reduce richness, use low-fat sour cream and cut butter to 1/3 cup, though the finished texture will be marginally less tender.
This casserole pairs beautifully with roast turkey, glazed ham, pulled pork, or simply with a crisp green salad for a lighter meal. For holiday tables, place it alongside buttery mashed potatoes and green beans almondine so guests can scoop small portions. Garnish with chopped chives or finely chopped parsley for color, and a sprinkle of extra sharp cheddar when serving adds a fresh melty layer. It also works as a base for topping with pulled chicken or crumbled bacon for a heartier presentation.
This dish is rooted in Southern American comfort cooking where corn has long been a staple, celebrated in many forms from cornbread to hominy. Paula Deen popularized a creamy, cheesy casserole version that fits squarely in that tradition — simple, buttery, and crowd-pleasing. Variations exist across the South, some incorporating creamed-style canned corn paired with fresh kernels, others adding jalapeo, green chiles, or scallions to offset sweetness. The casserole’s combination of convenience and homey flavor makes it a perennial favorite at family gatherings and potlucks.
When fresh corn is in season, swap one can for the equivalent volume of freshly cut kernels from about four to five ears; briefly blanching prevents raw grain bite. For autumn or winter menus, add warm spices like a pinch of smoked paprika or a tablespoon of maple syrup to complement roasted root vegetables. In summer, lighten the casserole by using Greek yogurt in place of sour cream and folding in fresh herbs like basil or tarragon once it’s out of the oven for a bright finish.
Assemble the casserole in an oven-safe dish and cover tightly; store in the refrigerator overnight for baking the next day — this is especially helpful for holiday scheduling. If freezing, assemble and freeze before baking, then increase baking time by about 15 to 25 minutes from frozen and cover with foil to prevent the top from overbrowning; remove foil for the last 10 minutes to allow the cheese to brown. Portion into individual ramekins for grab-and-go reheating and tidy presentation when entertaining.
When you make this, give yourself a little time to let it rest after baking. The five to ten minutes of waiting may feel long when the kitchen smells so inviting, but it’s the trick to clean slices and a perfect texture. Share it with friends and family and tweak the details to make it your own — the recipe invites happy variations while staying reliably comforting.
Always drain the canned whole kernel corn thoroughly to avoid excess moisture in the batter.
Allow the casserole to rest 5 to 10 minutes after baking so the center finishes setting for cleaner slices.
Use full-fat sour cream and sharp cheddar for the best flavor and mouthfeel; lower-fat substitutes will change texture.
This nourishing paula deen’s classic corn casserole recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, you can assemble the casserole the night before. Cover and refrigerate, then bake from cold, adding 5 to 10 minutes to the baking time if needed until set.
Drain the whole kernel corn very thoroughly in a colander and press gently to remove excess liquid. This step prevents a watery texture.
This Paula Deen’s Classic Corn Casserole recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 degrees Fahrenheit and grease a 9 by 13 inch baking dish to prevent sticking and encourage even browning.
Drain the whole kernel corn completely in a colander and press lightly to remove excess liquid so the batter is not too wet.
In a large bowl, mix creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter until just combined. Avoid overmixing to keep a tender texture.
Fold in 1 cup shredded sharp cheddar. Pour into the prepared dish and sprinkle the remaining 1/2 cup cheddar evenly across the top.
Bake for 45 to 55 minutes until the top is golden and bubbling and a knife inserted in the center comes out mostly clean with a few moist crumbs.
Let the casserole rest for 5 to 10 minutes after removing from the oven so the center finishes setting, then serve warm.
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This recipe looks amazing! Can't wait to try it.
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