If you are looking for that one side dish that everyone begs for at every gathering, look no further than the Famous Paula Deen’s Corn Casserole. This “melt-in-your-mouth” classic is the ultimate comfort food, striking the perfect balance between a savory side and a slightly sweet corn pudding. It is an absolute staple for a traditional Thanksgiving dinner, but it’s just as welcome at a summer backyard BBQ, Easter brunch, or a cozy Christmas feast. One bite of this buttery, cheesy goodness and you’ll understand why it’s a legendary holiday favorite!
INGREDIENTS you’ll need:
- 1 (15 oz) Can Whole Kernel Corn: Adds texture and sweetness, bringing a bite to the casserole with tender corn kernels. Drain before adding.
- 1 (15 oz) Can Creamed Corn: Provides creaminess and depth of flavor with a smoother texture to balance the whole kernels.
- 1 Stick Butter: Adds richness and moisture. Melt it before mixing for easy incorporation.
- 1 Cup Sour Cream: Brings a creamy, tangy element that makes the casserole extra moist and smooth.
- 1 (8.5 oz) Corn Muffin Mix (Jiffy Brand): A quick and easy base with a hint of sweetness, binding the casserole together with a light, corn muffin texture.
- 8 oz Cheddar Cheese (shredded): Melts into the casserole, adding a cheesy layer of flavor that complements the sweetness of the corn.
WHY I LOVE THIS RECIPE?
- The “Dump and Bake” Ease: This is truly a stress-free recipe; you basically just stir everything together in one bowl and pop it in the oven—no fancy equipment needed!
- Crowd-Pleasing Texture: I love how it’s part cornbread and part soufflé; it stays incredibly moist and creamy in the center while getting those lovely golden edges.
- Pairs with Everything: Whether you’re serving honey-glazed ham, roasted turkey, or BBQ ribs, this casserole complements almost any main dish perfectly.
how to prepare Southern Corn Bread Pudding?
Time needed: 40 minutes
- Preheat Oven and Prepare Baking Dish:
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×9 or 11×7- inch baking dish with oil, butter, or cooking spray. - Combine the Ingredients:
In a large bowl, combine the two cans of corn, sour cream, and butter. Add the corn muffin and gently mix just until well combined.
- Pour into Baking Dish:
Pour the mixture into the greased baking dish and cover it with the lid or aluminium foil. - Bake:
Bake for another 20 to 25 minutes or until the corn casserole is golden brown. Bake for 20 minutes and then remove the lid. Bake for another 20 to 25 minutes or until the corn casserole is golden brown. Add extra shredded cheese on top during the last 5-10 minutes of baking. - Rest and Serve:
Allow the casserole to cool down for 10 minutes before serving and enjoy.
FAQ – FREQUENTLY ASKED QUESTIONS
Yes! If you like a dessert-style corn pudding, just add 2 to 4 tablespoons of granulated sugar or honey to the mix. You can also use a “sweet” variety of canned corn to naturally boost the sugar content.
This usually happens if the oven wasn’t hot enough or it needs a few more minutes. Every oven is different, so don’t be afraid to leave it in until that center has just a slight jiggle.
Absolutely! Just grease your crockpot, “dump and stir,” and cook on Low for 4 hours. It’s a huge space-saver on Thanksgiving!
Yes! You can mix everything together, put it in the baking dish, and keep it in the fridge for up to 24 hours before baking.
Look for the “golden glow.” The edges should be a light golden brown and pulling away from the sides of the dish slightly.
Easy Corn Pudding Recipe Substitutions and Variations:
I love how easy it is to customize this easy corn pudding recipe! Here are four ways I like to switch it up:
- Make it Spicy: If you want a little kick, I love adding a small can of diced green chiles or a handful of pickled jalapeños to the mix for a Mexican corn casserole vibe.
- Add Mix-ins: Sometimes I’ll toss in some crispy cooked bacon bits or even some chopped green onions to give the Southern corn bread pudding more texture.
- Cheese Swaps: While cheddar is my go-to, you can use pepper jack for heat or Monterey Jack for an extra creamy, mild finish.
- Lighten it Up: You can use light sour cream or even plain Greek yogurt if you want to trim a few calories, though the Paula Deen’s corn casserole original version is definitely the most decadent!
Cooking Tips for Recipe Success
To make sure your Jiffy cornbread casserole turns out perfectly every single time, keep these three tips in mind:
- Don’t Overmix: When you add the Jiffy corn muffin mix, just stir until combined; overmixing can make the final casserole a bit tough instead of light and fluffy.
- Check the Center: Every oven is different, so I always give the pan a little nudge—the edges should be firm and golden, but the center should have just a tiny jiggle for that pudding-like texture.
- Let it Set: I know it smells amazing, but let it sit for about 5 to 10 minutes after taking it out of the oven so the creamy baked corn can fully set before you scoop it.
WHAT TO SERVE WITH THE FAMOUS PAUL DEEN’S CORN CASSEROLE?
Whether it’s a traditional Thanksgiving dinner or just a busy Tuesday, this dish fits right in! I love serving it alongside a honey-glazed ham, roasted turkey, or even some pulled pork at a summer backyard BBQ. For drinks, a tall glass of sweet tea or a crisp lemonade really hits the spot, and a simple green salad helps balance out the richness of the holiday corn recipes. It truly is the ultimate make-ahead side dish that works for a fancy Easter brunch or a simple weeknight chili night!
How to Store Leftover 5-Ingredient Corn Casserole for Later?
If you have any of this corn casserole left over, just cover the dish tightly or move it to an airtight container and keep it in the fridge for up to four days. I find that it reheats beautifully in the microwave for a quick lunch, or you can pop it back in the oven to get that buttery crust warm again. It’s one of those holiday favorites that honestly tastes just as good the next day!
Can Southern Corn Bread Pudding be Frozen?
Yes, you can absolutely freeze Southern corn bread pudding! I recommend baking it fully first, letting it cool completely, and then wrapping it tightly in plastic wrap and foil for up to three months. When you’re ready to eat, just thaw it in the fridge overnight and bake it at 350°F until it’s heated through and the cheesy corn goodness is bubbling again.
LOOKING FOR MORE HOLIDAY SIDE DISHES? TRY THESE!
Easy Sweet Potato Casserole with Pecans
Simple Creamy Garlic Mashed Potatoes
Twice-Baked Mashed Potato Casserole
FINAL THOUGHTS
I really hope this Famous Paula Deen’s Corn Casserole becomes as much of a staple in your home as it is in mine! It’s the kind of easy side dish that makes every meal feel like a special occasion. If you try the recipe, please leave me a comment and let me know how it turned out! I love hearing your stories and seeing how your holiday side dishes bring everyone together.
Famous Paula Deen’s Corn Casserole
Equipment
- Casserole Baking Dish
Ingredients
- 1 (15 oz) Can Whole Kernel Corn (drained)
- 1 (15 oz) Can Creamed Corn
- 1 Stick Unsalted Butter
- 1 Cup Sour Cream
- 1 8.5 oz Corn Muffin Mix (JIffy Brand)
- 8 oz Cheddar Cheese (shredded)
Instructions
- Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with oil, butter, or cooking spray.
- Combine all the Ingredients: In a large bowl, combine the two cans of corn, sour cream, and butter. Add the corn muffin and gently mix just until well combined.
- Bake the Casserole: Pour the mixture into the greased baking dish and cover it with the foil. Bake for 20 minutes and then remove the foil, Bake for another 20 minutes or until the corn casserole is golden brown.
- Add the Cheese Topping: Top the casserole with shredded cheddar cheese and bake in the oven for 5-10 more minutes or until the cheese has melted.
