Paula Deen Corn Casserole Recipe is that warm, cheesy, buttery hug we all need on a busy weeknight or a cozy holiday table. If you’ve ever stared down a can of creamed corn wondering, “Now what?”—this dish has the answer. It’s rich, golden, and full of Southern charm, just like Paula herself.
Whether you’re feeding picky eaters or hosting Thanksgiving for the whole fam, this casserole is an easy win. The Paula Deen Corn Casserole Recipe combines pantry staples with a whole lot of flavor and only a few minutes of prep—because nobody’s got time for complicated when there’s laundry, Zoom meetings, and snack requests flying left and right.
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What is Paula Deen Corn Casserole?
Paula Deen Corn Casserole is a down-home classic that’s as Southern as sweet tea and front porch swings. It’s a creamy, cheesy, slightly sweet bake made with two kinds of corn (yes, double the corn, double the love), sour cream, melted butter, and a fluffy cornmeal-flour mix. The beauty of this dish is in its simplicity: stir everything together, bake, top with cheese, and boom—comfort food magic.
It’s a staple at potlucks, holiday gatherings, and pretty much any meal where you’re trying to impress with minimal effort. It’s not quite cornbread, not quite soufflé—but a delightful mashup of the two, with that golden, cheesy top that makes everyone ask for seconds.
Reasons to Try Paula Deen Corn Casserole Recipe
First off, Paula Deen Corn Casserole Recipe is incredibly forgiving. You don’t have to be a seasoned cook—heck, you don’t even need measuring precision. Toss it all in a bowl, give it a mix, and into the oven it goes. It’s also super versatile: serve it as a side at Thanksgiving, with barbecue on the Fourth of July, or on a Tuesday when dinner ideas have left the building.
Bonus: it’s picky-eater approved. Kids love the sweetness, adults swoon over the cheesy goodness, and even the most anti-vegetable guest will ask for “just a small piece”… then go back for thirds. And if you’re hunting for make-ahead sides, this one reheats like a dream.
Ingredients Needed to Make Paula Deen Corn Casserole
- 14 oz creamed corn
- 14 oz frozen corn, thawed
- 2/3 cup all-purpose flour
- 2/3 cup corn flour (not cornmeal!)
- 1 tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 7 oz sour cream
- 1/2 cup melted butter
- 1 cup shredded cheese (cheddar is classic, but use what you love)
Instructions to Make Paula Deen Corn Casserole Recipe
Making this delicious Southern side is easier than tying your apron—seriously. Follow this step by step guide to bring the magic of the Paula Deen Corn Casserole Recipe right to your dinner table. Whether you’re a seasoned home cook or just learning your way around the oven, these detailed directions will walk you through every part of the process with confidence and clarity.
Step 1: Preheat Your Oven and Prep Your Dish
Start by preheating your oven to 375°F (190°C). You want the oven hot and ready by the time your casserole mixture is set to go in. While it’s warming up, grease your casserole dish—use butter or a nonstick spray—to prevent sticking and make cleanup easier. A standard 9×13-inch dish works perfectly here, but any deep baking dish will do.
Pro tip: If you’re prepping ahead for a holiday meal, check out our make-ahead casserole tips to streamline your kitchen game.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the following:
- 14 oz creamed corn
- 14 oz frozen corn, fully thawed
- 7 oz sour cream
- 1/2 cup melted butter (let it cool slightly before adding)
- 1/3 cup sugar
- 1/2 teaspoon salt
This is the creamy, sweet-savory base of your casserole. Stir everything together until it’s smooth and evenly blended. The mixture should look thick and rich, with visible bits of corn throughout.
Need a dairy-free version? You can find simple ingredient swaps in our guide to adapting casseroles for different diets.
Step 3: Combine the Dry Ingredients Separately
Grab a second bowl and mix:
- 2/3 cup all-purpose flour
- 2/3 cup corn flour (don’t confuse this with cornmeal—they’re different!)
- 1 tablespoon baking powder
Stir the dry ingredients thoroughly. This mix adds structure and a subtle corn flavor to the dish. If you’re out of corn flour, check out our flour substitution tips for creative alternatives that still work beautifully.
Step 4: Mix Wet and Dry Together
Now it’s time to bring it all together. Gradually add your dry mixture into the wet ingredients bowl. Stir gently until the batter is fully incorporated. Don’t overmix—you want everything just combined. The texture should be thick but spoonable, with a slightly gritty feel from the corn flour.
Step by step cooking means going slow and steady—this stage is all about combining without overworking the batter.
Step 5: Transfer to the Casserole Dish
Pour the mixture into your greased casserole dish and spread it out evenly with a spatula or spoon. Smooth the top so it bakes evenly and gets that golden crust. If your mixture feels a little thick, don’t worry—it’ll soften as it bakes thanks to the sour cream and butter.
At this point, you might be tempted to sprinkle cheese on top—but hold off. That comes later!
Step 6: Bake the Casserole
Slide the dish into your preheated oven and bake for 55 minutes. The top should be slightly golden, and the edges will start to pull away from the sides of the pan. The center should look set, not jiggly, though it may still be soft. A toothpick inserted in the middle should come out mostly clean.
While it’s baking, you can whip up a complementary side like our Cranberry Chutney or Parmesan Roasted Green Beans—both pair beautifully with this casserole.
Step 7: Add Cheese and Finish Baking
After 55 minutes, carefully remove the casserole from the oven and sprinkle 1 cup of shredded cheese evenly over the top. We recommend sharp cheddar for its tang and melt, but you can get creative—Monterey Jack or even a pepper jack for spice lovers!
Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. If you want that golden cheese crust, switch to broil for the last minute—but keep a close eye on it!
Step 8: Let It Rest and Serve
Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This helps everything settle and makes for cleaner scooping. Serve warm and watch it disappear.
Want to round out the meal with a second show-stopping side? Try our Sweet Potato Casserole with Marshmallows—a perfect match of sweet and savory.
What to Serve with Paula Deen Corn Casserole Recipe
This dish is the definition of a team player. Serve it alongside roast turkey, glazed ham, or even a bowl of chili. For the holidays, it pairs beautifully with Sweet Potato Casserole with Pecan Streusel or Cranberry Chutney. On a weeknight, it cozies up to grilled chicken or pulled pork like they’ve known each other forever.
And don’t forget the greens—this casserole plays nicely with Parmesan Roasted Green Beans or a crisp salad to balance out the richness.
Key Tips for Making Paula Deen Corn Casserole Recipe
- Use corn flour, not cornmeal—this keeps the texture tender, not gritty.
- Let the frozen corn thaw completely before mixing to avoid excess moisture.
- Don’t skip the cheese topping. It adds richness and that “just one more bite” effect.
- Customize it! Add jalapeños for heat, green onions for freshness, or bacon because, well… bacon.
- Grease your casserole dish to avoid sticking. Nobody wants to battle a baked-on mess post-dinner.
Storage and Reheating Tips Paula Deen Corn Casserole Recipe
Got leftovers? Lucky you. This casserole stores beautifully. Just cover the dish with foil or transfer to an airtight container and refrigerate for up to 4 days. To reheat, pop it in a 300°F oven until warmed through—about 15-20 minutes. Microwave works too (hello, office lunch hero). Want to freeze it? Absolutely. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat as usual. It might be even better the next day—if that’s even possible.
FAQs
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate up to a day ahead. Just bake when you’re ready.
What can I use instead of corn flour?
You can use cornmeal in a pinch, but it’ll be grittier. Stick to corn flour if possible.
Is it supposed to be sweet?
A little! The sugar balances the savory flavors, but you can reduce it if you prefer less sweetness.
Can I make it gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking mix. Easy peasy.
Final Thoughts
The Paula Deen Corn Casserole Recipe isn’t just food—it’s a memory maker. It’s the side dish that gets eaten before the main, the one your cousin texts about the next day, and the one that even Aunt Betty, queen of casseroles, compliments. Whether it’s your first time making it or your fiftieth, it always delivers. And let’s be real—anything that combines corn, butter, and cheese into a gooey, golden bake deserves a permanent spot on your table. Try it once, and you’ll understand the hype. Happy cooking, y’all!
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Paula Deen Corn Casserole Recipe That Wins Every Holiday
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings 1x
Description
This Paula Deen Corn Casserole Recipe is a sweet, savory, and cheesy Southern classic made from scratch. With creamed corn, sour cream, and a golden cheesy topping, it’s a deliciously comforting side dish perfect for any occasion.
Ingredients
- 14 oz creamed corn
- 14 oz frozen corn, thawed
- 2/3 cup all-purpose flour
- 2/3 cup corn flour
- 1 tbsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 7 oz sour cream
- 1/2 cup melted butter
- 1 cup shredded cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, add the creamed corn, melted butter, thawed frozen corn, sour cream, salt, and sugar. Mix well and set aside.
3. In another bowl, whisk together the all-purpose flour, corn flour, and baking powder until evenly combined.
4. Combine the wet corn mixture with the dry flour mixture and stir until fully incorporated.
5. Transfer the mixture to a greased casserole dish and spread evenly.
6. Bake in the preheated oven for 55 minutes.
7. After 55 minutes, sprinkle 1 cup of shredded cheese over the top and return to the oven.
8. Bake an additional 10 minutes, or until the cheese is melted and bubbly.
9. Remove from oven, let cool slightly, and serve warm.
Notes
This casserole can be made ahead and reheated just before serving.
Try using sharp cheddar for a stronger cheese flavor or Monterey Jack for a milder, creamier option.
Pairs wonderfully with barbecue, roasted meats, or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 6g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
