Paula Deens Corn Casserole: Our Creamy, Dreamy Jiffy Mix Recipe

Beyond Cornbread: Why This Casserole is the Ultimate Side Dish

Look, if you’re anything like me, you’ve tried to make a homemade cornbread side dish that was meant to be moist, only for it to come out drier than a cracker dipped in sand. It’s devastating.

We spend all that time on the main course (hello, Christmas ham, or Thanksgiving turkey!) and then serve a sad, dusty block of cornmeal. No more. We are fixing that, right now.

The solution, my friend, is not cornbread. It’s this incredibly creamy, impossibly tender Paula Deens Corn Casserole. This dish is pure Southern magic. It’s the perfect blend of sweet corn, rich dairy, and the absolute easiest shortcut ingredient ever invented (we’ll get to that Jiffy box soon, trust me).

It’s not just a side; it's a hug in a 9x13 pan. It is everything you want a comfort food side to be fussy and free, reliable, and ridiculously delicious. Seriously, even my picky niece eats this stuff.

Defining the Dish: Corn Casserole vs. Corn Pudding

People always ask me, "Is this just corn pudding?" And the answer is, sorta, but not quite. Corn pudding usually has a much higher ratio of egg and milk, making it closer to a savoury custard. It’s often very soft, spoonable, and doesn't hold its shape well.

This Paula Deen corn casserole recipe sits right in the glorious middle ground. It’s creamier than cornbread, but it has enough structure (thanks to our little box friend) to slice beautifully. It’s a casserole, meaning it holds up under pressure. Perfect for buffet lines.

The Southern Secret to a Moist and Tender Texture

You want to know the secret weapon? It’s two and fold: sour cream and melted butter. This isn't the time for low and fat substitutions (more on that later). The high fat content in the sour cream prevents the gluten in the mix from becoming tough, while the copious amount of melted butter just delivers pure flavour and moisture.

It’s brilliant. The result is a texture that almost melts when you eat it, without dissolving completely.

A Taste of Comfort: Defining Paula Deens Corn Casserole

Paula Deen is the Queen of Southern comfort food for a reason, and this corn casserole epitomizes that philosophy. It takes simple, pantry and stable ingredients and transforms them into something decadent.

You’re getting pockets of firm, sweet whole corn mixed with the almost liquid smoothness of cream style corn. It’s a dish that screams family holiday dinner.

Key Components That Define the Casserole Style

What makes this truly a "casserole" and not just wet cornbread? It’s the combination of the two types of corn canned whole kernel corn (drained) and the magical, un and drained cream style corn.

The creamed corn is what provides the binding, slightly sweet liquid that keeps the entire structure incredibly moist and almost custardy, even when fully baked. If you skip the cream style corn, you just have cornbread batter.

Is This Recipe Sweet or Savoury? Balancing the Flavours

This is where things get interesting. Because we’re using the Jiffy Corn Muffin Mix, there is a distinct sweetness here. The creamed corn adds to that, too. However, the sour cream and the option to add sharp cheddar or diced chillies pull it back hard into the savoury side.

I personally find it perfectly balanced, leaning towards sweet side and dish territory (great alongside salty ham or pork). If you prefer it less sweet, try adding a tablespoon of minced onion or a pinch of smoked paprika.

Gathering Your Southern Comfort Staples

Honestly, gathering the ingredients for this Paula Deen corn casserole is less about shopping and more about checking your pantry. Everything here is simple. If you have a box of Jiffy mix, a can of corn, some sour cream, and butter, you are almost done.

We’re aiming for maximum flavour with minimum fuss, and that means sticking mostly to the classics. Don’t overthink the list.

Tools and Smart Ingredient Substitutions

You don't need fancy equipment for this. A large bowl, a whisk, and a 9x13 inch baking dish. That's it. It’s the kind of recipe you can whip up while trying to keep an eye on a turkey, so complexity is non and existent.

The Core Ingredients That Deliver the Creaminess

The holy trinity here is butter, sour cream, and cream style corn.

Must and Have Kitchen Tools for the Perfect Bake

Like I said, keep it simple. If your baking dish is darker, the edges might cook faster, so watch out for that. I prefer a light ceramic or glass dish for even cooking. Just make sure whatever you use, you grease it properly.

Nothing is worse than scraping beautiful corn casserole off the bottom of a pan because you were lazy with the non and stick spray.

Using Fresh, Frozen, or Canned Corn (Which is Best?)

This Paula Deen corn casserole recipe is built on canned corn, and frankly, that works best here. You need the liquid from the cream style can, and using fresh corn for the whole kernels is fine if it’s summer, but drain it really well first.

If you use frozen corn, thaw it completely and then pat it dry with a paper towel. Extra moisture is the enemy of a properly set casserole. My advice? Just stick with the cans. They are reliable.

Dairy Swaps: Lightening Up the Richness (Optional)

Okay, look. If you absolutely have to cut the fat, you can swap the full and fat sour cream for full and fat plain Greek yogurt. It works surprisingly well, maintaining that necessary tang. But here’s my warning: do not use low and fat butter substitutes. Do not use fat and free sour cream.

It kills the structure and the flavour. This is comfort food. Lean into the richness. You can run it off later.

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Mixing the Batter: Achieving the Right Consistency

This is the most critical stage. It’s fast, but it requires control. You start by mixing all your wet ingredients (the cooled butter, the sour cream, the eggs) until smooth. Then the corn goes in. Right then, you add the corn muffin mix, the salt, and the pepper.

CRITICAL WARNING: Mix only until the dry mix has just disappeared into the wet ingredients. You will see a few lumps. This is good. Stop mixing immediately.

Overmixing develops gluten, and that guarantees a tough, chewy, and rubbery casserole that loses all its dreamy tenderness.

The batter will look surprisingly liquid when you pour it into the pan. Don't worry. That’s the beauty of the cream style corn doing its job.

Baking to Golden Perfection

Preheating the oven to 350°F (175°C) is key. Don’t rush this. Patience, padawan.

Step and by-Step Guide to Preparing the Paula Deen Corn Casserole Mix

First, melt the butter and let it cool. Always. While it cools, whisk the eggs and sour cream together in a big bowl until they are completely homogenous. Then dump in the drained whole corn and the thick, gooey cream style corn. Stir. Finally, gently fold in the Jiffy mix and seasonings.

That’s literally the entire process.

Essential Prep Work Before the Oven

I know it sounds basic, but greasing the pan is non and negotiable. I use a little butter paper smeared around the entire dish for max non and stick ability. Also, don't pour the batter immediately into the cold pan. Give the batter 5 minutes to settle while the oven finishes preheating.

This small rest helps the leavening agents start working.

How to Test for Doneness (The Key to Avoiding Runny Casserole)

The biggest mistake people make is pulling this casserole out too soon because the edges look golden. Don’t trust the edges! The middle needs time to set. Bake it for 30 minutes, then add your cheese (if using). Continue baking for another 15– 20 minutes.

How do you know it's done? The top should be deep golden, and the edges should be pulling away slightly from the pan. When you gently shake the pan, the centre should still have a slight wobble, but it shouldn't look wet or liquidy at all.

A toothpick inserted near the centre should come out mostly clean, maybe with a few moist crumbs clinging to it.

Cooling and Serving Recommendations

Do not, under any circumstances, slice into this immediately. I know it’s hard. I know it smells incredible. But you must let it rest for at least 10 minutes on the counter. Why?

Because it’s essentially a very soft cornbread custard, and it needs that time for the internal structure to firm up and solidify. If you cut it too soon, it will run all over the place, and you’ll lose that perfect sliceable square.

Serve it warm, maybe with a little pat of butter on top if you’re feeling extra Southern.

make-ahead and Storage Solutions for Convenience

This is the perfect side dish for entertaining because it plays nice with timelines. Seriously, a make and ahead recipe is a huge win for holiday cooking.

Essential Pro Tips for Perfecting Paula Deens Corn Casserole

Here are the things I learned the hard way (usually involving scraping dry crusts off plates).

Prepping the Batter 24 Hours in Advance

You can mix the batter up to 24 hours in advance, but here’s the caveat: only mix the wet ingredients together. Do not add the Jiffy mix until about 1 hour before you plan to bake. Why?

The cornmeal and baking powder in the mix will start absorbing the moisture and lose their leavening power if left too long, leading to a denser, less fluffy casserole. Stir the dry mix in just before baking.

Freezing and Thawing the Baked Casserole

Yes, you can freeze it! Bake it fully, let it cool completely, and wrap the whole dish (or individual portions) tightly in plastic wrap, then foil. It keeps well for up to three months. Thaw it overnight in the fridge before reheating.

Expert Tips for Reheating Leftovers

Microwaving turns the edges to rubber. Don't do it unless you hate yourself. To properly reheat leftovers, slice them into squares and place them on a baking sheet. Tent loosely with foil and bake at 300°F (150°C) for about 15– 20 minutes, or until warmed through.

The low, slow heat keeps the moisture locked in.

Troubleshooting: Preventing a Dry or Runny Bake

• If it’s Dry: You overmixed the batter, or your oven temperature was too high, cooking off the moisture too fast. Make sure your butter was fully melted.
• If it’s Runny/Soup: You didn't drain the canned corn well enough, you cut the resting time, or you pulled it out too soon. Bake for another 5– 10 minutes, testing frequently.

Creative Variations: Adding Cheese, Bacon, or Spice

We're all about customizing the classics. Try these additions:

• Add 1/2 cup crispy, crumbled bacon mixed into the batter.
• Stir in 4 ounces of drained, diced green chillies for a fantastic Tex and Mex twist.
• Instead of standard Cheddar, use Pepper Jack for a gentle heat.

Complete Nutritional Breakdown (Calories and Macros)

This is rich. This is decadent. This is comfort food. Honestly, when I serve the Paula Deen corn casserole, I tell everyone to close their eyes and just enjoy the moment. We are not tracking macros when we eat something inspired by a Southern queen of butter.

But if you must know, assume 350 400 calories per generous serving, because this recipe delivers on its promise of richness. Don't worry about the sugar count worry about grabbing a second serving.

Pairing and Serving Suggestions

This casserole is basically shouting for salty, slow and cooked meats. Think barbecue, ham, or even just a good piece of roasted sausage. It’s also absolutely essential for Thanksgiving and Christmas side dishes. The balance of sweetness and richness cuts beautifully through heavy proteins.

Serve it alongside a big bowl of crispy, acidic coleslaw or a sharp, lemon and dressed green bean salad. You need that brightness to balance the creamy depth of the corn.