What makes Paula Deen's Corn Casserole so popular?

Paula Deen's Corn Casserole is beloved for its incredibly rich, creamy, and slightly sweet flavor profile. It's a quintessential Southern comfort food, incredibly easy to prepare, and a guaranteed crowd-pleaser at any gathering.

Can I make this corn casserole ahead of time?

Yes, you can prepare the mixture for Paula Deen's Corn Casserole a day in advance. Store it covered in the refrigerator. When ready to bake, let it come to room temperature for about 30 minutes before baking as directed. You may need to add an extra 5-10 minutes to the baking time if baking directly from cold.

What kind of corn is best for this recipe?

This recipe specifically calls for two types of canned corn: whole kernel corn (drained) and creamed corn. The combination provides both texture and that signature creamy sweetness. Using fresh or frozen corn would alter the texture and moisture content significantly, so it's best to stick to canned for the authentic Paula Deen's Corn Casserole experience.

Can I add cheese to Paula Deen's Corn Casserole?

Absolutely! Adding cheese is a popular variation. You can stir 1 to 1.5 cups of shredded cheddar, Colby Jack, or a Mexican blend cheese into the mixture before baking. Some also like to sprinkle a little extra cheese on top during the last 10-15 minutes of baking for a golden, bubbly crust.

Paula Deen's Corn Casserole: 15 Irresistible Reasons to Make This Southern Classic Tonight

Name: Paula Deen's Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Southern
Ingredients: 2 (15.25 ounce) cans whole kernel corn, drained; 1 (14.75 ounce) can creamed corn; 1 (8 ounce) package corn muffin mix (such as Jiffy); 1 cup (8 ounces) sour cream; 1/2 cup (1 stick) unsalted butter, melted

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 (8 ounce) package corn muffin mix (such as Jiffy)
1 cup (8 ounces) sour cream
1/2 cup (1 stick) unsalted butter, melted

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large mixing bowl, combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. Stir until just combined; be careful not to overmix.
Step 3: Pour the corn mixture into the prepared baking dish, spreading it evenly.
Step 4: Bake for 45 to 60 minutes, or until the casserole is golden brown around the edges and set in the center. A knife inserted into the center should come out mostly clean.
Step 5: Remove from the oven and let it rest for 5-10 minutes before serving. This allows it to set completely and makes for easier scooping.

Notes

For a slightly crispier top, you can sprinkle a little extra corn muffin mix or crushed butter crackers over the top during the last 15 minutes of baking.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: Southern

Nutrition

Serving Size: 1/8 casserole
Calories: 350 kcal
Sugar: 12g
Sodium: 450mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg