This version of Paula Deen’s corn casserole has been a holiday and weeknight favorite in my kitchen for years. I first made it when friends brought it to a potluck and I was struck by the way the top browned into a golden crust while the interior stayed creamy and just set. The contrast of soft, luscious corn custard with a melted cheese top is what makes this dish so memorable. I discovered a few small tweaks that keep the texture perfectly balanced every time: drain the whole kernel corn thoroughly, use a full cup of sour cream for richness, and give the dish a short rest after baking so the center firms up.

What continues to make this casserole special is its ease and nostalgia. It’s one of those recipes that evokes family gatherings and simple Southern hospitality on the plate. Each bite delivers sweet corn flavor, buttery notes, and a touch of sharpness from cheddar that keeps the richness from feeling one-note. Whether you’re serving it with roast chicken, ham, or as part of a holiday spread, it almost always disappears within minutes — the ultimate compliment from a crowd.

Ingredients

• Creamed corn (1 14.75-ounce can): This provides the base creaminess and thick texture; choose a quality brand without excessive additives. The canned creamed corn gives custard-like moisture that helps the dish set without becoming dry.
• Whole kernel sweet corn (1 15-ounce can, drained): Adds texture and bright bursts of sweet corn. Drain completely in a colander and press lightly with a spoon to remove excess liquid so the final texture is not soggy.
• Jiffy corn muffin mix (1 box, 8.5 ounces): Acts as the binder and thickener; it gives a subtle cornmeal crumb and helps stabilize the custard. The mix contains flour and leavening so it firms slightly while baking.
• Sour cream (1 cup): Adds richness and a slight tang that balances the sweet corn. Full-fat sour cream gives the best mouthfeel; light versions will work but will slightly alter texture.
• Butter (1/2 cup or 1 stick), melted: Use unsalted butter so you can control seasoning, and brown or clarify it if you want a nuttier note; melted butter disperses evenly and ensures a tender crumb.
• Sharp cheddar cheese (1 1/2 cups shredded, divided): Sharp cheddar gives a bright, tangy finish. Reserve 1 cup for folding into the batter and 1/2 cup to sprinkle on top for a bubbling, golden crust.

Instructions

Preheat and prepare dish: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray so the casserole doesn’t stick; you can also line it with parchment for easier removal. Proper preheating ensures even baking and helps the top to brown while the center sets. Drain the corn: Drain the whole kernel corn completely in a colander. Shake and press gently with a spoon to remove excess liquid; excess moisture will thin the batter and make the casserole take longer to set. Mix wet and dry ingredients: In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy mix, sour cream, and melted butter. Stir until the ingredients are just combined — do not overmix — because overworking the Jiffy mix can make the finished texture gummy rather than tender. Fold in cheese: Fold in 1 cup of shredded sharp cheddar gently to distribute pockets of cheese through the batter. The cheese melts into the interior, contributing both flavor and a slightly firmer set. Transfer and top: Pour the mixture into the prepared dish and smooth the top with a spatula. Evenly sprinkle the remaining 1/2 cup of cheddar over the surface to create a browned, attractive crust as it bakes. Bake until set: Bake for 45 to 55 minutes until the top is golden and bubbly and a knife inserted in the center comes out mostly clean with a few moist crumbs. Oven temperatures vary; start checking at 40 minutes so the top does not overbrown. Rest and serve: Remove from oven and allow to rest for 5 to 10 minutes; this short rest lets the center finish setting and makes slicing cleaner. Serve warm alongside roasted meats or as a comforting vegetarian main for a casual dinner.

Storage Tips

Store leftovers in an airtight container or cover the 9 by 13 inch dish tightly with foil. Refrigerated, the casserole will keep for up to four days and reheats well in a preheated oven at 325 degrees Fahrenheit until warmed through, about 15 to 20 minutes for single portions. For freezing, cool completely then wrap tightly in plastic and foil or transfer to a freezer-safe container; it keeps up to three months. Thaw overnight in the refrigerator and reheat in the oven to retain texture; avoid microwaving large portions as the center may heat unevenly.

Ingredient Substitutions

If you need dairy-free options, replace sour cream with a thick coconut yogurt or a dairy-free sour cream alternative and use a plant-based butter and vegan shredded cheese; be mindful that flavor will shift and texture may be slightly less rich. For a gluten-free version, swap the Jiffy mix for a gluten-free cornmeal baking mix or make a simple blend of cornmeal, a gluten-free flour blend, baking powder, and a small amount of sugar to mimic the Jiffy texture. To reduce richness, use low-fat sour cream and cut butter to 1/3 cup, though the finished texture will be marginally less tender.

Serving Suggestions

This casserole pairs beautifully with roast turkey, glazed ham, pulled pork, or simply with a crisp green salad for a lighter meal. For holiday tables, place it alongside buttery mashed potatoes and green beans almondine so guests can scoop small portions. Garnish with chopped chives or finely chopped parsley for color, and a sprinkle of extra sharp cheddar when serving adds a fresh melty layer. It also works as a base for topping with pulled chicken or crumbled bacon for a heartier presentation.

Cultural Background

This dish is rooted in Southern American comfort cooking where corn has long been a staple, celebrated in many forms from cornbread to hominy. Paula Deen popularized a creamy, cheesy casserole version that fits squarely in that tradition — simple, buttery, and crowd-pleasing. Variations exist across the South, some incorporating creamed-style canned corn paired with fresh kernels, others adding jalapeo, green chiles, or scallions to offset sweetness. The casserole’s combination of convenience and homey flavor makes it a perennial favorite at family gatherings and potlucks.

Seasonal Adaptations

When fresh corn is in season, swap one can for the equivalent volume of freshly cut kernels from about four to five ears; briefly blanching prevents raw grain bite. For autumn or winter menus, add warm spices like a pinch of smoked paprika or a tablespoon of maple syrup to complement roasted root vegetables. In summer, lighten the casserole by using Greek yogurt in place of sour cream and folding in fresh herbs like basil or tarragon once it’s out of the oven for a bright finish.

Meal Prep Tips

Assemble the casserole in an oven-safe dish and cover tightly; store in the refrigerator overnight for baking the next day — this is especially helpful for holiday scheduling. If freezing, assemble and freeze before baking, then increase baking time by about 15 to 25 minutes from frozen and cover with foil to prevent the top from overbrowning; remove foil for the last 10 minutes to allow the cheese to brown. Portion into individual ramekins for grab-and-go reheating and tidy presentation when entertaining.

When you make this, give yourself a little time to let it rest after baking. The five to ten minutes of waiting may feel long when the kitchen smells so inviting, but it’s the trick to clean slices and a perfect texture. Share it with friends and family and tweak the details to make it your own — the recipe invites happy variations while staying reliably comforting.