Paula Deen’s Corn Casserole is a dish that whispers of Saturday nights at Grandma’s, where family stories poured out alongside dishes piled high with love. Just imagine the warmth of an inviting kitchen, the laughter and chatter, and that sweet, buttery aroma wafting through the air. This comforting casserole has a way of pulling everyone together, reminding us of simple joys and cherished moments in our lives.
Why make this recipe? Well, it’s simple, delicious, and feels like a hug from the inside. This corn casserole is creamy, dreamy, and features the perfect blend of flavors that dance on your taste buds, making it a staple at family get-togethers, holiday feasts, or just a cozy night in. Plus, it’s as easy as pie—almost! Just mix it up, bake, and enjoy the love that’s baked right in.
How to make Paula Deen’s Corn Casserole
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
Directions:
Preheat your oven to a warm 350 degrees. This is where the magic begins! In a large bowl, mix together all the ingredients except for the cheddar cheese—yep, that includes the creamed corn, whole kernel corn (don’t forget to drain it, y’all), Jiffy mix, sour cream, and melted butter. This is where love truly comes together, so don’t rush it.
Pour your mixture into a greased 9 x 13 casserole dish or go ahead and use a 10-inch cast iron skillet if you have one. It always adds that special touch! Bake it, uncovered, for about 45 minutes. When the timer dings, sprinkle that glorious shredded cheddar on top and bake for an additional 10 to 15 minutes until it’s all golden and bubbly. Before serving, let it sit for about 5 minutes. That little wait? Totally worth it.
Now, if you’re feeling a bit more laid-back and want to use a Crock Pot, here’s how: Combine all the ingredients (except that beautiful cheddar) in a lightly greased Crock Pot. Cook on high for 2 to 3 hours or on low for about 4. Toss in the shredded cheese during the last 20 minutes of cooking. Just make sure the center is firm and set before digging in!
How to serve Paula Deen’s Corn Casserole
Serving this delightful dish is almost as joyful as making it! Scoop out generous portions onto your favorite plates and watch as your family’s faces light up with delight. This casserole pairs wonderfully with fried chicken or a fresh garden salad, bringing a little Southern charm to any meal.
How to store Paula Deen’s Corn Casserole
Leftovers? Oh, yes please! You can store any extra corn casserole in an airtight container in the fridge for about 3-4 days. Just reheat it in the oven or microwave, and it’ll taste just like the first time—what could be better?
Tips to make Paula Deen’s Corn Casserole
- For added flavor, consider mixing in some chopped jalapeños or spices like paprika for a little kick.
- You can swap the cheddar for your favorite cheese, like Monterey Jack, if you’re feeling adventurous.
- If you’re craving a sweeter twist, add in some diced bell peppers or even a sprinkle of sugar to enhance the sweetness of the corn.
Variations
Feel free to get creative! You can add in some crumbled bacon for a smoky flavor or fresh herbs like dill for a refreshing twist. The best part about this recipe is how adaptable it is to your family’s tastes and pantry staples!
FAQs
-
Can I use frozen corn instead of canned?
Absolutely! Just be sure to thaw and drain the frozen corn before adding it to the mix. -
Can I make this corn casserole ahead of time?
You bet! You can prepare the mixture the night before, store it in the fridge, and then pop it in the oven the next day. Just add a few extra minutes to bake time. -
Could I use a different muffin mix?
Certainly! While Jiffy is a classic, any cornbread or corn muffin mix will work. Just keep an eye on consistency based on the mix you choose.
As you gather around the table, sharing stories and laughter, remember that food is more than just nourishment; it’s love made visible. Paula Deen’s Corn Casserole is a timeless recipe that brings hearts closer and creates lasting memories. So, roll up your sleeves, gather your family, and let the joy of cooking unfold in your cozy kitchen. Happy cooking, y’all!
Corn Casserole
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together all the ingredients except for the cheddar cheese: creamed corn, whole kernel corn (drained), Jiffy mix, sour cream, and melted butter.
- Pour the mixture into a greased 9 x 13 casserole dish or a 10-inch cast iron skillet.
- Bake uncovered for about 45 minutes.
- Sprinkle the shredded cheddar on top and bake for an additional 10 to 15 minutes until golden and bubbly.
- Let it sit for about 5 minutes before serving.
- Combine all the ingredients (except the cheddar) in a lightly greased Crock Pot.
- Cook on high for 2 to 3 hours or low for about 4 hours, adding the cheese during the last 20 minutes of cooking.