Paula Deen Southern Corn Casserole

Paula Deen Southern corn casserole turns two cans of corn, sour cream and corn muffin mix into a creamy, golden side dish in 55 minutes. Try this easy Southern comfort food side for potluck, holiday table or Sunday dinner, since it's a one-bowl dump-and-bake recipe that feeds 5 to 6.

Stir the batter just until the muffin mix disappears, because the sour cream and cream-style corn already make it loose and spoonable. Overmix it and the casserole turns dense instead of soft and custardy in the middle.

Paula keeps this one simple: no chopping, no sauteing, just two kinds of corn, melted butter and a cheddar topping added in the last 5 minutes. That late cheese keeps it melty and bright instead of browned and tough.

Paula Deen Southern Corn Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

45

minutes

Calories

430

kcal

A soft, custardy corn bake with a golden top comes together in one bowl. Once the cheddar melts over the surface, it turns bubbly and creamy against the tender cornbread-style base.

Ingredients

• 1 (15 1/4 oz) can drained whole kernel corn
  

• 1 (14 3/4 oz) can cream-style corn
  

• 1 cup Sour cream
  

• 1/2 cup (1 stick) melted Butter
  

• 1 (8 oz) package corn muffin mix
  

• medium shredded cheddar cheese
  

Directions

• Preheat the oven: Heat your oven to 350°F and grease a casserole dish with butter or cooking spray. Then set it aside while you mix the batter.
• Mix the batter: Stir together 1 can drained whole kernel corn, 1 can cream-style corn, 1 package corn muffin mix, 1 cup sour cream and 1/2 cup melted butter in a large bowl. Mix just until combined, so the batter stays tender.
• Fill the dish: Pour the batter into the greased casserole and spread it into an even layer. That way the center cooks at the same pace as the edges.
• Bake until golden: Bake at 350°F for 40 to 45 minutes. It's ready when the top turns golden brown and the center looks set.
• Add the cheese: Top the casserole with a generous amount of shredded cheddar cheese. Then return it to the oven for 5 minutes, until the cheese is melted.
• Serve warm: Pull the casserole from the oven and let it sit for a few minutes before scooping. Spoon it out while it's warm, since the center firms up as it cools.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to drain the whole kernel corn?

Yes, drain the whole kernel corn, because the extra liquid would thin the batter and leave the middle wet. The cream-style corn is not drained, since its creamy liquid is part of the texture.

Can I make Southern corn casserole ahead of time?

You can mix the batter and bake it a few hours ahead, then reheat it covered in a 350°F oven until warm. Add the cheddar for the last few minutes so it stays melty.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for a few days. Reheat portions in the oven or microwave until hot, though the oven keeps the top from going soft.

Can I use a different baking dish?

A standard casserole dish, a 9x13 pan or small individual baking dishes all work. Smaller dishes bake faster, so start checking them early for a golden top.

What's the most common mistake with corn casserole?

Overmixing the batter is the usual problem, since it makes the casserole dense instead of soft. Stir only until the muffin mix is combined, and pull it when the top is golden.