This corn casserole has been a holiday and weeknight staple in my kitchen ever since I first tasted Paula Deen’s version at a family potluck. It’s the kind of dish that brings people together: warm, golden, and comforting with pockets of sweet corn and a creamy, slightly custardy interior. I first discovered this combination on a chilly November afternoon when I wanted a side dish that felt indulgent but was easy to put together. The first bite reminded me of warm cornbread and creamed corn mashed into one jewel of a side dish, and my relatives asked for the recipe by name.

What I love most is how forgiving this dish is. It requires minimal chopping, pantry-friendly ingredients, and gives you a reliably cheesy, golden top and a soft, tender center. It’s the sort of recipe I make when I want something that will disappear quickly at the table — both kids and grownups reach for seconds. Over the years I’ve learned small technique tweaks that help it bake evenly and stay creamy instead of drying out, and I’ll share those with you below.

Ingredients

• Creamed corn (1 can, 14.75 ounces): Look for a quality brand with a smooth, slightly thick sauce. The creamed corn provides moisture and a silky mouthfeel; avoid low-fat versions which can make the casserole less rich.
• Whole kernel sweet corn (1 can, 15 ounces), drained: Adds texture and bursts of sweet corn flavor. Drain completely to prevent excess liquid; if you can find a brand with non-GMO corn you prefer that flavor profile.
• Jiffy corn muffin mix (1 box, 8.5 ounces): This corn mix acts as the binder and gives a cornbread-like structure. The recipe was written with Jiffy in mind; if you substitute, use a standard boxed corn muffin mix in a similar weight.
• Sour cream (1 cup): Full-fat sour cream lends tang and creaminess. If you prefer less richness, a 7.5 ounce container of Greek yogurt can be used, but the texture will be tangier.
• Butter (1/2 cup / 1 stick), melted: Use unsalted butter and adjust salt separately. Melted butter ensures even distribution and a glossy, tender crumb.
• Sharp cheddar cheese (1 1/2 cups shredded, divided): Sharp cheddar contributes savory depth and a melty top crust. I prefer a block of cheddar shredded fresh for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that slightly affect texture.

Instructions

Preheat and prepare dish: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish thoroughly with butter or nonstick spray. Proper greasing prevents sticking and helps the edges brown evenly. Allow the oven to reach temperature before baking so the casserole begins cooking immediately and sets properly. Drain the corn: Drain the whole kernel sweet corn in a fine-mesh colander and let it sit for a minute or two to remove excess water. If the corn is still watery, blot gently with paper towels. Excess liquid can make the casserole loose and extend baking time. Combine the wet ingredients: In a large mixing bowl, stir together the creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter until just combined. Use a rubber spatula and avoid overmixing; overworked batter can become gummy because boxed mixes already contain leavening. Add the cheese: Fold in 1 cup of the shredded sharp cheddar until evenly distributed. The remaining 1/2 cup will go on top to create a golden, cheesy crust that bakes to a slightly crisp finish. Bake: Pour the mixture into the prepared 9 by 13 inch dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheddar over the top. Bake in the center of the preheated oven for 45 to 55 minutes. Look for a golden top, bubbling edges, and a set center (a knife inserted near the middle should come out mostly clean with a little moisture). If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes. Rest and serve: Remove from the oven and let the casserole rest for 5 to 10 minutes. Resting helps it set so slices hold their shape. Serve warm with a spatula, and enjoy the contrast of the creamy interior and the crisp cheesy top.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. If you plan to freeze, cool the casserole completely, then cover tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn; it will keep for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 325 degrees Fahrenheit oven covered for 15 to 25 minutes, uncovering briefly to re-crisp the top. Microwaving will reheat faster but may make the texture slightly softer; re-crisp in a preheated oven for 5 minutes if needed.

Ingredient Substitutions

If you want to lighten the dish, substitute 1 cup of plain Greek yogurt for the sour cream; expect a brighter tang and slightly firmer set. For a gluten-free adaptation, use a certified gluten-free corn muffin mix in place of Jiffy, and check labels on canned corn for cross-contamination warnings. To reduce dairy, swap half the butter for olive oil and use a dairy-free cheese, though texture and flavor will differ. Add-ins like crumbled bacon, diced jalapeño, or roasted poblano provide smoky or spicy notes—fold them in before baking and reduce salt slightly to balance flavors.

Serving Suggestions

This casserole pairs beautifully with roast turkey, honey-glazed ham, or pan-seared pork chops. For a balanced plate, serve with a crisp green salad dressed lightly in vinaigrette to cut the richness. Garnish with chopped chives or finely chopped parsley for color. For a southern-style meal, add collard greens and black-eyed pea salad. To make it brunch-friendly, place small portions in ramekins and top with a fried egg for a decadent morning twist.

Cultural Background

This style of corn casserole is rooted in Southern comfort cooking where cornmeal and canned corn became pantry mainstays. The use of boxed corn muffin mix like Jiffy is common in American home kitchens and provides a quick cornbread-like texture without making batter from scratch. Over decades, southern cooks have adapted creamed corn and cornbread into casseroles to stretch inexpensive ingredients into comforting, shareable dishes for holidays and weeknight family dinners. The dish captures the South’s love of buttery, slightly sweet corn preparations and the tradition of easy-to-share pan-baked sides.

Seasonal Adaptations

In summer, swap canned corn for fresh local sweet corn cut from the cob for a brighter, fresher flavor—reduce the creamed corn or replace half with corn kernels and a tablespoon of cornmeal to maintain body. In fall and winter, fold in roasted sweet potato cubes or a handful of cooked, chopped kale for added heartiness and color. For a festive holiday version, sprinkle toasted pecans on top for crunch or stir in some smoked paprika for warmth.

Meal Prep Tips

Assemble the casserole in a disposable foil pan for easy transport to potlucks. You can mix the casserole components the night before, cover, and refrigerate; bring to room temperature for 20 minutes before baking, then extend the bake time by 10 minutes. If you plan individual portions for meal prep, divide mixture into greased ramekins and bake for 20 to 30 minutes until set. Label containers with dates and reheat portions in a 325 degree oven for 10 to 15 minutes.

This Paula Deen inspired casserole is more than a side; it’s a reminder of cozy tables and simple ingredients elevated by butter, cheese, and care. I hope it becomes one of those dishes you turn to for celebrations, Sunday suppers, and rainy-day comforts—make it your own and enjoy every golden, cheesy bite.