Paula Deen's Corn Casserole: A Favorite

Delight in Paula Deen's corn casserole recipe this Thanksgiving — a cheesy,
comforting classic that's perfect for your feast! Check it out!

Servings: 8 people

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Course:

Side Dish

Cuisine:

American

Keywords:

holiday side dish Cheesy Corn Bake Comfort food classic Corn Casserole Paula Deen Recipe

Instructions

1 Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter
or non-stick cooking spray. I've found that taking the time to grease the dish
thoroughly ensures that every golden, cheesy piece comes out easily, without
leaving half of it stuck to the bottom.
2 In a large mixing bowl, combine the drained whole kernel corn and creamed corn.
Here's where I learned my lesson: make sure to drain the whole kernel corn well.
Any excess liquid can throw off the balance of the dish, leading to a
less-than-perfect casserole texture.
3 Add the sour cream and melted butter to the corn mixture. The sour cream is the
secret to that irresistible creaminess, while the butter adds a rich, velvety
texture that makes the casserole truly indulgent. Stir these in until well
combined.
4 Fold in the shredded cheddar cheese. I remember the first time I made this, I
mixed the cheese in too vigorously and ended up with a less-than-ideal
distribution. A gentle fold is all it takes to ensure that every bite is filled
with cheesy goodness.
5 Sprinkle the Jiffy corn muffin mix over the corn and cheese mixture. Then, add
the beaten eggs, salt, and black pepper. If you're feeling adventurous, this is
the time to add the diced jalapeño for that extra kick. Mix everything together
until just combined. Overmixing can lead to a dense casserole, so mix until you
no longer see dry spots of muffin mix.
6 Pour the batter into the prepared baking dish, smoothing the top with a spatula.
I've found that starting from the center and working your way out to the edges
ensures an even layer, which helps the casserole cook uniformly.
7 Bake in the preheated oven for 45-50 minutes, or until the top is golden brown
and a toothpick inserted into the center comes out clean. The key here is
patience; don't be tempted to pull it out too early. That golden crust is worth
the wait and provides a delightful contrast to the creamy interior.
8 Allow the casserole to rest for at least 5 minutes before serving. This resting
period lets the casserole set, making it easier to slice and serve without it
falling apart. It's a small step that makes a big difference in presentation and
texture.

Paula Deen's Corn Casserole: A Favorite

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook