Paula Deen Corn Casserole is packed with a bright corn flavor and the addition of kernels adds a wonderful texture to the dish. This recipe is easy to combine and can be made in an hour. This baked dish is the perfect side for your dinner or to bring to the next potluck or holiday party.
What is Paula Deen Corn Casserole?
Corn casserole is a flavorful corn pudding topped with shredded sharp cheddar cheese and baked until golden brown and bubbly. If you like cornbread, you’re going to love this tasty, creamy version of the dish. Once all the ingredients are combined, all you need to do is sit back and let it bake while you prepare the rest of your meal. There are no extra, time-consuming steps to take which is always a plus!
- 14 ounces of creamed corn: You can buy a can of creamed corn at the grocery store.
- 14 ounces frozen corn, thawed: You can use frozen or sweet canned corn here.
- 2⁄3 all-purpose cup flour: Try to use unbleached flour when possible.
- 1⁄2 cup cornmeal: Cornmeal is found in the baking aisle of the grocery store.
- 1 tablespoon baking powder: Be sure your baking powder is fresh (less than one year old) otherwise it will lose its leavening power.
- 1⁄3 cup sugar: Granulated sugar sweetens up this whole dish.
- 1⁄2 teaspoon salt: Use kosher salt instead of table salt for better results.
- 7 ounces sour cream: Full-fat sour cream makes this dish creamy.
- 1⁄2 cup butter, melted: Salted butter will work fine for this dish since a little extra salt will not upset the balance of the dish.
- 1 cup cheese, shredded: Cheddar cheese can be bought pre-shredded or in a block in the dairy section of the grocery store.
How to make Paula Deen corn casserole:
Here’s a brief overview of how to make this dish. See the recipe card below for the specific recipe instructions.
1. Preheat the oven to 375F.
2. Combine both kinds of corn with sugar, salt, butter, and sour cream.
3. Separately whisk all-purpose flour with cornmeal and baking powder.
4. Add dry ingredients into the wet mixture and mix to combine.
5. Transfer the mixture into a baking pan and bake for 55 minutes.
6. Top casserole with cheese and cook for 10 minutes more.
Tips for success:
Here are a few tips for success and variations you can try to make this the best Paula Deen corn casserole you've ever had.
- Top with pecans, walnuts, pumpkin seeds, corn flakes, ritz crackers, sliced almonds, fried onion strings, or Fritos for a salty, crunchy finish.
- You can make this dish spicy by adding diced jalapenos, poblanos, serranos, or Fresnos.
What other vegetables can I add to this corn casserole?
If you want to add some veggies to this dish to make it heartier, try chopped green beans, artichokes, asparagus, mushrooms, or zucchini. Any of these will taste great with the corn and make the whole dish tastier and more filling.
Can I add meat to this dish?
Yes, you can definitely add meat to make this dish a whole meal. No sides needed. Saute some ground sausage, chicken, beef, or turkey with some salt and pepper and add it into the baking dish with the rest of the ingredients before baking.
What can I serve with Paula Deen Corn Casserole?
This side dish goes beautifully with grilled steak, whole roasted chicken, or herb-crusted pork loin. When choosing which dish to serve this casserole with, try to pair it with ingredients and textures that balance. Think sweet with salty, rich with acidic, or crunchy with soft. Remember that opposites attract in this case.
How to store:
Store any leftover casserole in an airtight container in the refrigerator for up to five days. Reheat it in the microwave with 30-second increments until it’s hot all the way through.
To freeze the entire casserole, wrap it in aluminum foil and plastic wrap. Label it with what it is, how to cook, and the date. Labeling will help you remember later. Remember that if you cook it from frozen, it will take longer to cook in the oven without thawing first. Keep the foil on until the last 30 minutes of cooking so the top can brown.
Can I make Paula Deen corn casserole in an instant pot?
Yes, you can make this dish in a pressure cooker. Follow the instructions and then pour the mixture into the bowl of the instant pot. Seal the lid, set the timer to 15 minutes, naturally release the pressure, remove the lid, and serve it hot.
How can I make this dish in a crockpot?
To make this casserole in a slow cooker, follow the directions, and pour the ingredients into the bowl of the crockpot. Place the lid on and set the time to four hours. Serve the dish hot.
Can I make this with Jiffy cornbread mix?
If you’d like to take a shortcut, you can use Jiffy cornbread mix instead of flour, sugar, baking powder, cornmeal, and salt.
- 14 ounces creamed corn
- 14 ounces frozen corn, thawed
- 2⁄3 all-purpose cup flour
- 1⁄2 cup cornmeal
- 1 tablespoon baking powder
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 7 ounces sour cream
- 1⁄2 cup butter, melted
- 1 cup cheese, shredded
- Preheat the oven to 375F.
- Combine both kinds of corn with sugar, salt, butter, and sour cream.
- Separately whisk all-purpose flour with cornmeal and baking powder.
- Add dry ingredients into the wet mixture and mix to combine.
- Transfer the mixture into a baking pan and bake for 55 minutes.
- Top casserole with cheese and cook for 10 minutes more.
Amount Per Serving: Calories: 391Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 59mgSodium: 654mgCarbohydrates: 45gFiber: 3gSugar: 13gProtein: 8g