Description
A warm, creamy, and slightly sweet Southern side dish, Paula Deen’s corn casserole blends canned corn, Jiffy mix, sour cream, and butter into an irresistible comfort food. It’s perfect for holidays, potlucks, or any dinner where you want a hearty, crowd-pleasing side.
Ingredients
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1 can (15 oz) whole kernel corn, drained
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1 can (15 oz) cream-style corn
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1 package (8.5 oz) Jiffy corn muffin mix
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1 cup sour cream
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½ cup (1 stick) butter, melted
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Optional: 1 cup shredded cheddar cheese
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Optional add-ins: diced jalapeños, green onions, or bell peppers
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
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In a large bowl, combine both cans of corn, corn muffin mix, sour cream, and melted butter.
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Mix until fully blended. Stir in optional ingredients if using.
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Pour mixture into prepared dish and spread evenly.
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Bake for 45–55 minutes, or until golden brown and set in the center.
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(Optional) Sprinkle cheese on top after 40 minutes and bake for 10–15 more minutes.
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Let rest 5–10 minutes before serving.
Notes
For a spicier version, add diced jalapeños.
To make it less sweet, use a low-sugar muffin mix or add extra salt/cheese.
Easily doubled in a 9×13-inch dish (increase bake time).
Great for make-ahead—store unbaked mix in fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Side Dish
- Method: Baking (oven)
- Cuisine: Southern American