Paula Deen’s Corn Casserole Recipe

Enjoy a comforting corn casserole blending whole kernel corn, cream style corn, and Jiffy mix. Eggs, sour cream, and melted butter create a rich taste and tender texture. This versatile dish brings tradition and modern flair to your Thanksgiving table, serving as the perfect heartwarming side for festive gatherings.

I love sharing Paula Deen’s Corn Casserole recipe because it is a true crowd pleaser at Thanksgiving. This easy corn casserole recipe brings together a can of whole kernel corn and a can of cream style corn with a package of Jiffy corn muffin mix for that perfect southern twist.

I mix in three large eggs, one cup sour cream, and half a cup of unsalted butter that is melted which helps make the casserole rich and creamy. The dish is make-ahead and even works in a Crock Pot so its great for busy celebrations.

The blend of ingredients also gives you a good balance of protein, carbohydrates and fats while keeping some dietary fiber from the corn. Many of my family say its their favorite Thanksgiving side dish since its not only filling but also has a unique smooth texture that everyone enjoys.

Why I Like this Recipe

1. I love how simple this recipe is to make, and its ingredients are stuff i usually have on hand.
2. I really appreciate that it can be made ahead of time or even in a crock pot, making it perfect for busy days or when i’m hosting holiday dinners.
3. I dig the mix of flavors from the corn and the extra tang from the sour cream, which makes it a totally comforting side dish.

This corn casserole recipe is super easy and perfect for any occasion like Thanksgiving. It uses a can of whole kernel corn, another of cream style corn, and Jiffy corn muffin mix to bring that unique texture i love, plus eggs, sour cream and melted butter. The directions are simple: mix the corns with the muffin mix, beat the eggs in a different bowl then blend in sour cream and butter, and combine it all together before pouring it into a greased dish. Whether you bake it in the oven for about 45 minutes until it gets a light golden color or throw it in the crock pot on low for a few hours till it sets, the end result is a yummy side that i consider a lifesaver during hectic holidays. Even if you mess up a bit along the way, it still turns out tasty and comforting.

Ingredients

• Corn whole kernel: crunchy, fiber-rich, slight sweetness that adds great texture and a healthy boost.
• Cream style corn: smooth, creamy, and slightly sweet; it helps keep the dish moist and tasty.
• Jiffy corn muffin mix: a flour-based mix providing carbs and structure; key for that signature texture.
• Eggs: a rich protein source that binds the dish; helps with rise and overall texture.
• Sour cream: adds tangy creaminess, balancing sweetness with its smooth, fatty profile.
• Unsalted butter: melts into a rich, indulgent base; infuses the dish with smooth, robust flavor.
• This corn casserole blends sweet, tangy, and buttery notes, making it a comforting side dish.

Ingredient Quantities

• 1 (15.25 oz) can whole kernel corn, drained
• 1 (14.75 oz) can cream style corn
• 1 (8.5 oz) package Jiffy corn muffin mix
• 3 large eggs
• 1 cup sour cream
• 1/2 cup unsalted butter, melted (about 1 stick)

How to Make this

1. Preheat your oven to 350°F. If you’re using a crock pot instead, set it on low and grease it too.

2. In a big bowl, mix together the whole kernel corn, the cream style corn, and the Jiffy corn muffin mix.

3. Crack the 3 eggs in a separate bowl and beat them until they’re well mixed.

4. Stir the sour cream and the melted unsalted butter into the beaten eggs until its all well blended.

5. Pour the egg mixture into the bowl with the corn and muffin mix. Stir everything gently until it’s all combined.

6. Pour the mix into a greased casserole dish (or your greased crock pot insert if using the slow cooker).

7. If using the oven, bake for about 45 minutes or until it gets a light golden color around the edges.

8. If using the crock pot, cover and let it cook on low for around 2 to 3 hours till it’s set.

9. Once done, take the casserole out and let it cool for a few minutes before serving.

10. Enjoy your yummy corn casserole as the perfect side dish for Thanksgiving!

Equipment Needed

1. An oven (or a crock pot if you’re using one)
2. A large mixing bowl
3. A smaller bowl for beating eggs
4. A whisk or fork to mix the eggs
5. Measuring cups for the sour cream, butter, and ingredients
6. A greased casserole dish (or crock pot insert)
7. A spatula for gentle stirring

FAQ

Paula Deen’s Corn Casserole Recipe Substitutions and Variations

• Corn: Instead of the canned whole kernel corn, you can use frozen corn kernels that have been thawed and drained, they work pretty well.
• Cream style corn: If you dont have it, try blending a bit of heavy cream or whole milk with some extra corn kernels and a pinch of salt to get that creamy texture.
• Jiffy corn muffin mix: You can whip up your own mix using equal parts cornmeal and all-purpose flour along with a little baking powder and salt. It works just as good.
• Sour cream: Plain Greek yogurt is a good substitute, it gives you that tangy flavor so don’t worry if you dont have sour cream on hand.
• Unsalted butter: If you’re out of unsalted butter then try using salted butter but just keep in mind you might want to cut down on extra salt in the dish.

Pro Tips

1. When mixin the batter, be careful not to over stir it cause that can make the corn turn mushy. Gently fold in the eggs, butter and sour cream mixture so the texture stays light.

2. If you wanna add a little extra kick, consider throwin in a pinch of smoked paprika or even a dash of cayenne pepper. It adds some subtle heat without overpowering the corn.

3. Using a crock pot? Make sure to grease it really well and check the dish after about 2 hours so you dont end up with overly soft or unevenly cooked casserole.

4. Allow the casserole to sit for a few minutes after cookin. This resting time helps it firm up up a bit which makes slicing and servin a lot easier.