I’ve been hearing whispers around for a while about Paula Deen’s Corn Casserole and I thought it was time to give it a try for myself. It’s one of the easiest ever recipes – you just mix and bake! – and really punches above its weight in terms of flavor. Stay with me to find out more.
What’s So Special about Paula Deen’s Corn Casserole?
If I’m honest, I had suspected that this was a recipe for lazy cooks. It’s so easy that I thought it must be cutting corners somewhere, to the detriment of the dish. But I couldn’t have been more wrong! Instead of the mediocre side dish I was expecting, this corn casserole turned out to be the star of the show. With sweet corn flavor, heartiness from the cheese, and a gorgeous, comforting texture, it’s more than worthy of a place on any fall dinner table – even at special occasions like Thanksgiving.
Comfort Food with a Twist
Paula Deen first shared this recipe back in 2020, when the world was urgently in need of comfort and comfort food. And it fitted that brief perfectly! With a creamy texture and cheesy flavor, hundreds of people around the world tucked into Paula Deen’s corn casserole and found some comfort in that difficult year. But the dish has turned out to be so good that it’s not only for home! This cheesy corn casserole is now found at pot lucks, family dinners, and even special occasion meals.
Seasonal – and Flexible
One of the things I love most about this recipe is how flexible it is with the use of seasonal ingredients. If you have fresh, sweet corn cobs, you can use them. But if not, you can still make this dish with canned or frozen corn, and it’s just as good! This time, I chose to use fresh corn and grill it before slicing off the kernels, for just a tiny bit of extra flavor. But the first time I made I used canned corn, and there was honestly very little difference.
How Easy is Paula Deen’s Corn Casserole?
Paula Deen’s corn casserole is one of the easiest dishes I have ever made. All you need to do is to mix the ingredients together, put into a greased casserole dish, and bake. Paula Deen herself even uses a store-bought corn muffin mix, instead of mixing her own cornmeal and flour, making it easier still! I’ve given instructions for both in the recipe to follow. If you’re planning on buying rather than mixing, the most popular brand is Jiffy Corn Muffin Mix.
What Cheese to Use – and How Much?
Paula Deen herself says we should use cheddar cheese, and I think that’s exactly right. The slight sharpness of a good cheddar cheese is the perfect match for the creamy filling and sweet corn. She doesn’t give a specific quantity on her website, instead saying rather coyly that we should use “a generous amount.” Well, I’ve interpreted that very liberally, and used a large generous amount, also adding some cheese into the mix as well as sprinkling on top!
Other Additions
This corn casserole is simplicity itself, and there’s no need to add anything more. But if you want to experiment a little, you could try adding some chopped herbs, or some spices to the mix. Rosemary, thyme, or oregano will all be good here; as will smoked paprika, black pepper, or fennel seeds.
Storage Notes
I’ll be surprised if you have any leftovers to store! But if there are, put into an airtight container, and store in the fridge for up to 4 days. To reheat, microwave on medium wattage for about 2-3 minutes until piping hot.
You can also roughly chop leftovers and fry them up in a pan with eggs and vegetables to make a great seasonal breakfast hash.
What to Serve with Paula Deen’s Corn Casserole?
Cheesy corn casserole is most definitely going to feature on my Thanksgiving table this year! But I’ve recently been serving it with chili con carne, and I think it would go well with any typical Southern, Mexican, or South American dish, like one of these:
Looking for More Seasonal Side Dishes?
- Caramelized Onions and Mushrooms
- Purple Potato Salad
- Mashed Potatoes and Gravy
- Grilled Eggplant and Pomegranate
Conclusion
Are you looking for the next hit side dish for your Thanksgiving table? Or perhaps just a family-friendly Southern comfort food that’s just as popular with kids as adults. Either way, Paula Deen’s Corn Casserole has you covered. Let me know in the comments if you found it as easy I did!
Ingredients
For the Corn Muffin Mix
- 3/4 cup all-purpose flour
- 1/2 cup yellow corn meal
- 1 tbsp baking powder
- 1 tbsp sugar
OR 1 PACK JIFFY CORN MUFFIN MIX
- 14 oz creamed corn
- 2 ears corn
- 4 oz cheddar divided
- 2/3 stick butter melted
- 1 cup sour cream
- 1 tsp sea salt
Instructions
- Preheat the oven to 350°F.
- Grease a baking dish or casserole measuring about 10 inches by 6 inches.
- Mix all the ingredients together, except for half the cheddar cheese.
- Tip the mixture into the prepared baking dish and smooth the top. Bake for about 25 minutes, until golden brown.
- Sprinkle the rest of the cheese on top and return to the oven for about 2-3 minutes, until the cheese has melted and is slighty crusty in places.
- Serve in generous spoonfuls, straight from the hot baking dish.
No Comments