This corn casserole recipe is the kind of side dish that always shows up and always disappears fast. Made with Jiffy mix and just a handful of simple ingredients, it is rich, comforting, and perfect for holidays, potlucks, or family dinners.
What makes this recipe so popular is how incredibly simple it is. It is basically a dump and go casserole, which means very little prep and a whole lot of payoff.
The texture is soft, creamy, and full of that classic corn casserole comfort. Every bite is slightly sweet, buttery, and rich enough to feel like the perfect holiday side.
Using Jiffy mix helps keep the recipe quick and dependable. It gives the casserole that familiar fluffy texture that makes it such a crowd favorite year after year.
One of the best parts is how flexible it is for busy schedules. You can make it up to two days ahead of time, which is a huge help when planning holiday meals or feeding a crowd.
It can also be cooked in the oven or the Crock Pot, giving you even more convenience depending on how much oven space you have. That makes it especially useful for big family gatherings.
This is the kind of side dish that pairs with almost everything. It goes beautifully with turkey, ham, chicken, barbecue, or any comfort food dinner that needs a warm and cozy addition.
The final result is a classic corn casserole that is simple, reliable, and always a hit on the table. It is the kind of easy side dish recipe people come back to again and again.
Paula Deen’s Corn Casserole
This corn casserole recipe is the kind of side dish that always shows up and always disappears fast. Made with Jiffy mix and just a handful of simple ingredients, it is rich, comforting, and perfect for holidays, potlucks, or family dinners.
Ingredients
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn, drained
- 8.5 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- 1 stick butter, melted
- 1 cup cheddar cheese, shredded
Instructions
Step-By-Step Instructions
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Notes
Note: The Jiffy mix should not be prepared separately before adding. Just use the dry contents of the box and add it directly to the mixing bowl with the other ingredients.
Make-Ahead Method:
- Method 1: Assemble and Refrigerate
Combine all of the ingredients except for the cheese and transfer the mixture to your casserole dish. Cover tightly with plastic wrap and refrigerate until you’re ready to bake. Before baking, let the dish sit at room temperature for about 30 minutes, then bake as directed. Add the cheese when called for in the recipe.
- Method 2: Bake and Reheat
Bake the casserole covered at 350°F for 50 minutes. Let it cool completely, then cover and refrigerate.
When ready to serve, top with the shredded cheese, cover, and bake at 300°F for about 10 minutes to warm it through. Then uncover and bake again at 350°F for another 10–15 minutes, or until the cheese is melted and bubbly. Serve warm.
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