Corn Casserole

Total Time:
1 hr 8 min
Prep:
8 min
Inactive:
5 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 stick butter, melted
  • 1 to 1 1/2 cups shredded Cheddar
Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.


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4.7 1599
Cannot even count the number of times I have made this.  Absolutely delicious!!  Making it now (tripling the recipe) for BBQ ribs dinner with family and friends. item not reviewed by moderator and published
I love this recipe! I know it by heart, that's show you how much I make it. So simple yet it goes with so much!  item not reviewed by moderator and published
Great recipe but like all of Paula's recipes heavy on the fat. I use about half the butter as I do not like my casserole overly greasy. I also add in a package of frozen spinach which gives wonderful texture and flavor. Just make sure your spinach is completely thawed and any extra waiter is squeezed out. I also use low fat sour cream and skip the cheese on top. It is absolutely delicious and does not need it. When I want the casserole to have a more bready consistency I add in the whole pack of corn mix to it. This is a family favorite and I get asked to make it for every family gathering. It is simple and relatively inexpensive to make. item not reviewed by moderator and published
Made it today for Sunday lunch the kids enjoyed it, will be making it again. item not reviewed by moderator and published
A growing favorite amongst my friends, I add green chilis, red bell pepper, an egg, a pinch of hot smoky paprika and cilantro, and mexican cheese. I look forward to adding bacon, onions, and black beans (not necessarily together). I've baked this in a 9x13 and an 8 inch dish. The 8 inch casserole is most ideal. item not reviewed by moderator and published
Followed directions family did not care for it item not reviewed by moderator and published
I think some people may be unfairly giving this recipe a negative review because they don't realize what the dish is exactly. I have been making this for years and my whole family loves it! It is even served at some restaurants here in the south. Corn casserole is AKA corn pudding if that's any indication as to what the texture should be. It is NOT corn bread and is not meant to be dry, it is supposed to be "mushy" for lack of a better word. Now that won't appeal to everyone but it may help to know that before you try it. I make this exact recipe only I do use a whole stick of butter and I make in a 8" or 9" square pan. It's so good! item not reviewed by moderator and published
I make a corn casserole like this however I whisk 1 egg into it (makes this casserole fluffier) and also add 1 stick of melted butter instead of half a stick. Put the cheese on top before you bake it. You also don't need to grease the pan. Bake at 350 uncovered for 30-35 minutes. item not reviewed by moderator and published
Does this recipe need eggs? Others on web call for eggs. item not reviewed by moderator and published
I made this today for Christmas lunch. I doubled the recipe and I used two sticks of butter (1 cup) and baked as directed but then put it in a crock pot on warm and topped with cheese 30 minutes prior to serving. It was really delicious! I was concerned based on some of the negative reviews but was pleasantly surprised. item not reviewed by moderator and published
My family loved it. I made it for Christmas dinner. The only thing I added was a little sweet red bell pepper. item not reviewed by moderator and published
I'm beginning to wonder if PD tastes half the recipes she put in here. If you like cornmeal mush & cheese then this dish is for you. This was a dish for the family Christmas dinner, needless to say it was thrown out. A dozen people can't be wrong! item not reviewed by moderator and published
I have been making this for years but the recipe I have calls for 1 stick melted butter and no cheese. I bake it in a 2qt. Flat casserole dish. 45 to 50 min.. Great as a Thanksgiving side dish. Also, with Mexican food. item not reviewed by moderator and published
Made this for a Friendsgiving potluck so I had to double the portions but it was demolished! Sooo good and sweet and perfect consistency. item not reviewed by moderator and published
This recipe is exactly what I expected regarding consistency (moist and not like corn bread). I added a can of hot green chilies (drained) and fresh cilantro. Delicious, I will be taking this to Thanksgiving this year! item not reviewed by moderator and published
My whole family has used this recipe (minus the cheese) for decades. We all LOVE it and always have someone fix it when we get together. I'm the one bringing it this year for Thanksgiving. I'll try adding the cheese this year. Can't go wrong with cheese. <3 item not reviewed by moderator and published
I think there might be a misprint. Paula Deen's site (as well as others) call for a half cup of butter instead of a half stick. That might help with the odd consistency. item not reviewed by moderator and published
We weren't really sure what to expect from this recipe, but it turned out a little odd in terms of texture. I think that my toddler was wanting more of a cornbread consistency, and my husband and I thought it would be more like the texture of a stuffing casserole - but it was neither. As much as I love Paula - we probably won't be making this one again. item not reviewed by moderator and published
Our family loves this recipe!!My grandsons ask me to make it! Thanks Paula for an easy but yummy corn casserole recipe item not reviewed by moderator and published
Much too sweet as a dinner side dish. Would probably be more suited for brunch. My teenager asked me to not make it again. item not reviewed by moderator and published
I didn't follow this 100%, but I absolutely loved how it turned out. I added diced bell peppers and onions to the mix. I didn't have creamed or kernel corn in the can, so I used frozen corn, 1 whole stick of butter, and a little milk and sugar to taste. I didn't want to feel like I was eating cornbread with extra corn, so I thought the cheese, peppers and onions was perfect! item not reviewed by moderator and published
Very disappointed with this recipe. It was more like a cornbread and the cheese did not help it. Will not ever make this again. You can find better out there. item not reviewed by moderator and published
I made this dish yesterday for a cook-out. I didn't use cheese and based on reviews I used a little smaller dish. I used an oval casserole dish instead of a 9x13. Everyone loved it. Very easy to make & I'll make again item not reviewed by moderator and published
Love this recipe- i leave off the cheese and use a smaller pan or dbl it for a 9x 13 my question is i love the edges- considering baking in greased cupcake tin ?? anyone try this or maybe greased 3x5 bread pans ?? item not reviewed by moderator and published
Disappointed in this one. I brought this to Easter dinner at my cousins and it was all eaten. That said, I was looking for a "side dish" and this was more of a bread. Basically, cornbread with extra corn in it. I did not put in the cheese - didn't have any and I don't think it would have made a difference. If it weren't for the fact that it all was eaten and one person loved it - other said it was good but nobody else was raving over it - I gave it 3 stars instead of 2. This is not up to Paula's standards as a recipe normally goes. item not reviewed by moderator and published
This is not her recipe... this recipe has been around for decades...do a google search for corn souffle, stouffers corn souffle or corn pudding...the only difference is the original recipe calls for using an 8x8 dish, which make a better, deeper moister souffle item not reviewed by moderator and published
My neighbor introduced me to this recipe. Since my family loves corn, this is a new and delicious way to serve it. item not reviewed by moderator and published
One of the easiest and tastiest side dishes I have ever made. I served it with a taco bar so made it Mexican flavored by adding some canned green chilis to the batter and used half pepper jack for the top. My boyfriend couldn't get enough of it. Highly recommend! Thanks, Paula! item not reviewed by moderator and published
I love this recipe!! I add chopped jalapeno and cooked bacon. item not reviewed by moderator and published
I loved this recipe. I sauted onion in the butter and added chopped jalepeno peppers then mixed everything together and baked. Was so good and I'm not a Jiffy fan - but this was good. item not reviewed by moderator and published
Mine is better. It calls for 1 each of the small 7.5 or 8 oz. cans of corn (un-drained) and creamed corn, 8 oz. carton of sour cream, 1 stick of butter, and omits the cheese. You can also use low-fat margarine such as I Can't Believe It's Not Butter, and low-fat sour cream without changing the taste or texture. If you use Martha White cornbread mix instead of Jiffy corn muffin mix, it will not be as sweet. Bake in an 8x8 square pan at 350 for 45 min. item not reviewed by moderator and published
I made it exactly like the recipe and loved it. Probably will not put cheese on it the next time I make it item not reviewed by moderator and published
Great way to get the kids to eat corn! It's also quite good cold out of the fridge the next day! I did not put cheese in it though. item not reviewed by moderator and published
Delicious. item not reviewed by moderator and published
This turned out really good, especially for people that love corn! My only substitution was plain yogurt for the sour cream since I despise sour cream. I also used a 9x13 dish as instructed and was glad I did. My co-worker whom I shared this recipe with texted me concerned that her casserole had remained mushy in the center even after 50 minutes in the oven, and it was because she used a deeper dish. My mother went crazy for this, she had 3 servings of it and said it tasted like that bit of corn you get at a Mexican restaurant, as another review also stated. It is definitely on the rather sweet side so maybe next time I will add less creamed corn and more plain corn. It's also filling so I would not make a double batch unless it were for a lot of people. Will make again! item not reviewed by moderator and published
It's a matter of personal taste, but for me it is too sweet. I'll finish off the dish but will look for another receipt for corn casserole that's not so sweet. But try it, you may like it item not reviewed by moderator and published
My husband love this recipe, its was easy to prepare and its not costly., its delicious, fluffy and attractive. Its very easy to digest, not too sweet the flavor is a perfect taste. With jesus Christ I will make this dish again. item not reviewed by moderator and published
It's definitely an easy recipe to make. Although the directions say to use a 9 X 13 pan - don't! It's too big unless you're going to double the recipe. Notice she used an 8X8 casserole dish. The first time I made it I used the 9 X 13, and it came out too thin. Also, I don't recommend using as much cheese as is shown in the video, otherwise you'll overwhelm the flavor of the corn. It's fine to just sprinkle some cheese on the surface instead of loading the cheese on. The first time I made it wasn't so good because it was so flat and in the too-large casserole dish and had way too much cheese, but I made the adjustments above the second time around, and the dish was a hit! item not reviewed by moderator and published
Delicious item not reviewed by moderator and published
Love it. item not reviewed by moderator and published
Best ever! Always make it for all my holidays gathering. item not reviewed by moderator and published
delicieux!!! item not reviewed by moderator and published
I take out the cheese and sprinkle queso fresco on the top of the casserole when it comes out of the oven....so great!! item not reviewed by moderator and published
love your food paula item not reviewed by moderator and published
This is the BEST recipe for cornbread casserole I have ever used! Thanks Paula! Easy to make and taste excellent! item not reviewed by moderator and published
It was good, delicious, and easy to prepare. item not reviewed by moderator and published
Very easy and delicious; was a hit at the company Christmas party. I doubled the recipe in a 9" x 13" glass baking pan and it turned out great. item not reviewed by moderator and published
Easy and delish item not reviewed by moderator and published
Sinfully delicious. Probably should be listed under deserts instead of casseroles. item not reviewed by moderator and published
This is such and easy and yummy corn casserole! Thank you Paula completing our Holiday meals. Now I just need to remember to make this on and off throughout the year :) item not reviewed by moderator and published
I made this and it was fantastic! I added some green chilies from a can for some color and a little kick! SO tasty and a big hit on Turkey day! =) item not reviewed by moderator and published
Paula sure hit paydirt with this recipe. It was delicious and so simple to make! I did mis-read and put the cheese in with everything else from the beginning and it was still good. The raw batter was yummy, so I think it would be great without the cheese too. This is being added to our list of regular comfort foods. item not reviewed by moderator and published
A tradition at our house. I added a red onion sauted in butter with black pepper and chili powder. The sweet and spicy contrast is wonderful with turkey or baked chicken or even by itself. We love this stuff! item not reviewed by moderator and published
instead of sour cream could you use cream cheese or plain yogurt instead? item not reviewed by moderator and published
Can I make this the night before and then bake later? Has anyone did that? I'm trying to be on top of tomorrows HUGE dinner!! item not reviewed by moderator and published
I've been making this recipe for every large family gathering since last 4th of July. It's a "SMASH HIT" every time!!! It's easy to double and triple the recipe if needed, BUT...do not pour the mixture too thick. Keep it at the original pan size and just make 2-3 pans of it at once. It will not cook through if thick, and you'll be left with a big soupy mess [as I found out the hard way once]. Enjoy :) item not reviewed by moderator and published
Very easy and very tummy cozy food. I made it exactly as the recipe followed but added 1 tablespoon of light brown sugar to increase sweetness. item not reviewed by moderator and published
I love this!!! my co-workers beg me to make it for our potlucks. Now everyone is asking me for the recipe so they can make it for the holidays at their homes. I have even made it with Mexican corn and pepper jack cheese and its great!! item not reviewed by moderator and published
Great recipe! My son loves it! item not reviewed by moderator and published
This is similar to something I had growing up. I add a pound of browned Italian sausage, and dill weed prior to baking to make it more of a main dish. Family loves it! item not reviewed by moderator and published
Loved it, it taste like that Mexican corn mixture you buy at the restaurants, this recipe will be added to our thanksgiving feast. item not reviewed by moderator and published
So easy and delicious! item not reviewed by moderator and published
I love making this EVERY Thanksgiving. I add cheese to the mix, bake, add more cheese to the top. item not reviewed by moderator and published
This was so easy and so good! item not reviewed by moderator and published
Few ingredients, easy and delicious! My kind of recipe for sure!!!! item not reviewed by moderator and published
I'm sure this will taste great...but for those reviewers who noted it was thin...the written recipe calls for a 9x13 pan while the video shows Paula using an 8x8 pan. I'm doubling the ingredients for the 9x13 pan. item not reviewed by moderator and published
it was fantastic. I didnt have enough cheddar cheese. I sprinkled bacon bits and some fancy hot sauce Louisiana Supreme jalapeno sauce, spectacular. item not reviewed by moderator and published
Just made this as a side for dinner tonight. So easy to make and takes so good! Will definitely make this a side for our holiday dinners this year! item not reviewed by moderator and published
Delicious and easy! Thank you Paula for this recipe I'm making this for Thanksgiving! item not reviewed by moderator and published
Super easy. Super delicious. Will make again fore sure! item not reviewed by moderator and published
SOOO good! This has become one of my favorite side dishes and its so simple to make! I use half the amount of butter and light sour cream but it still comes out delicious! item not reviewed by moderator and published
great tasting, easy to make, just not the healthiest for ya, add the butta item not reviewed by moderator and published
I tried it for my family for a side dish. All I can say I went back for seconds and it was all gone. My family amd myself love this recipe. I also add green chillies and jalapenos and it was terrific. item not reviewed by moderator and published
this recipe was good i just did not have all the ingredients so instead of cream corn i used cream of mushroom soup in the place of it and it turned out delicious so next time if i have the cream corn available i will use it instead. item not reviewed by moderator and published
Made this recipe and wasn't impressed with the first bite, but then I kept going back for more! item not reviewed by moderator and published
OH and another wonderful idea someone suggested was to add bacon to it... I am going to try it next time and if it is even better I will let ya'll know item not reviewed by moderator and published
This was a hit ~ First time I always follow the recipe, next time I will use a smaller casserole dish to make it thicker and add a small can of green chilies and diced jalapenos... We really enjoyed it. item not reviewed by moderator and published
I followed this recipe except I used a package of Red Mill's gluten free cornbread instead of Jiffy (which has LARD!. When the cornbread was almost finished cooking, I sprinkled shredded cheese on top and returned it to the oven. What a hit! item not reviewed by moderator and published
Tasty? Well no. I was disappointed. I went by the recipe posted, it was not so very good. I'll make mine next time as I usually do....with canned milk, 1can cream corn, 1 can whole kernel, some sugar, a egg...bake as this recipe. Sorry, not to my liking. item not reviewed by moderator and published
BEST EVER!! Easy and everyone always asks for the recipe. Great to bring over to a friends for an extra side. Always great for a BBQ. You can cut back the butter... item not reviewed by moderator and published
This is definitely not something I would normally eat, however, I am glad I tried it. I made it for my step kid because he is super picky and one of those kids that only likes yellow food. It's very easy to prepare and the instructions are on point. When I added the cheese in the last 5 minute, I broiled it instead. The cheese gets a nice texture and color (if you're into that. Just make sure you watch it because it will burn. At first, I thought it lacked flavor but overall good. The step kid and hubby loved it. I heated some left over the next day and it was sooooo much better than the day before. The texture and taste were fantastic. I kept thinking that this would be a great Thanksgiving side. My hubby said it would make great tailgate food (he's always on the look out for good tailgate food lol. Next time when I make it for adults I'll add some peppers and top it with some smoked cheddar, or smoked Gouda. Yum! item not reviewed by moderator and published
Tasty & Easy!!! Everyone loved it. I can't believe how easy it was to make. Need a quick side dish-this is it!!! item not reviewed by moderator and published
Yummy, Yummy, Yummy. For those that think it is mushy. It is suppose to be soft not firm and dry like regular cornbread, you have to eat it with a fork or spoon not pick it up and eat it. That's why it's called cornbread casserole. Try adding chopped jalapenos. My son's girlfriend made this with the jalapenos and it's now a reg side dish at our house. And I don't usually like hot spicy stuff but this had just the right amount of sweet and spice with the jalapenos. item not reviewed by moderator and published
This is amazing! I add a little diced onion and green pepper but it's just fine without. Although the prep time is a tad off, I drink wine when I cook and the prep takes so much longer! Hehe item not reviewed by moderator and published
Awesome!! Thank you, Paula, for another crowd pleaser!! item not reviewed by moderator and published
Simple and tasty. May try to prepare it in a smaller pan next time, so that it's not so thin. item not reviewed by moderator and published
My extended family LOVES this corn casserole. I'm often asked to bring it to family gatherings and holiday dinners!! The only thing is that I make it according to the way Paula prepares it in the video -- I use an 8x8 casserole dish, I've never used a 9x13 and am curious if it comes too thin and if you really have to spread it out to fill the dish? It isn't very thick in the smaller dish, so I'm curious about the 9X13 now, since some commenters seem to have only made it that way? item not reviewed by moderator and published
This is so good!! Made it a few times at home. Then made it for my for a family get together. Everyone was asking for the recipe!! item not reviewed by moderator and published
This has become a staple at my house. I always prepare it when my sons come for a visit. They LOVE it! item not reviewed by moderator and published
Delicious. I think that people who are complaining about it being runny may be putting in a stick of butter than a half of a stick? I'm not sure but mine came out perfect. I didn't put cheese on mine. That part didn't sound appetizing to me but I could be wrong :-. item not reviewed by moderator and published
This didn't come out as I expected, tho I followed the recipe exactly re the ingredients. I understand it's a corn casserole, not a bread, but it was crisp at the edges, browned, and mushy in the middle. Soft, like an overcooked pudding. I let it cook an extra five minutes as it wasn't "golden brown" but then it was golden. But mushy. It was a very weird dish, in my opinion. I liked the taste. But my husband refused seconds and my guest tasted and declined. I'll have to throw it out. item not reviewed by moderator and published
Extremely easy to make and delicious. I only used one cup of cheese. These are items i normally have in stock. I will be making this again. item not reviewed by moderator and published
No other way to describe it but delicious. item not reviewed by moderator and published
What can I say? Absolutely yummy! item not reviewed by moderator and published
this is my go to side dish....its easy and i always have the ingredients in stock : item not reviewed by moderator and published
This is an easy excellent side dish. Now, for me, the kennel corn was too much - it was rather too sweet for my taste... so I substituted with 1 to maybe 1.5 cup of grits - kept the cream of corn and everything - it was even better. Try it! item not reviewed by moderator and published
Wonderful side dish Paula! Perfectly creamy buttery corn goodness. Always a hit. Easy go to side for any night of the week. Yum item not reviewed by moderator and published
No egg needed for this wonderful dish. I have made this MANY time, following the instructions as written and have been successful each and every time, yielding a rich and delicious outcome. In fact, this is one of the most requested recipes from my family. Thanks Paula for this easy to follow delicious recipe! item not reviewed by moderator and published
I love corn and tried this dish for Thanksgiving following but doubling the recipe, skipping the cheese; seemed too much for having a big meal. Huge Hit! It was a little thicker than I would have preferred. So I tried again for a Christmas Party. I double both types of corn and left everything else the same and for me it was PERFECT. You cannot go wrong with any variation of this recipe, a hit no matter what. Bonus: Easy and budget perfect. item not reviewed by moderator and published
Oh my goodness...was this delish or what!!!?? Perfect side dish with fried chicken item not reviewed by moderator and published
You did something wrong. item not reviewed by moderator and published
The recipe looks wonderful but it is not good with the exception being we all like different things. If you like it that's great.... item not reviewed by moderator and published
Yes our kids love this one too. item not reviewed by moderator and published
Half a cup is half a stick item not reviewed by moderator and published
A half a stick of butter is a 1/4 cup.. a whole stick of butter is a 1/2 cup!! item not reviewed by moderator and published
If you add one more box of jiffy it will have a moist corn bread consistency, That's what i did, it was awesome and everyone loved it! item not reviewed by moderator and published
Some recipes (including Paula Deen's) call for a half cup instead of a half stick as suggested by this site. That may be why the consistency is off. item not reviewed by moderator and published
add an egg! It is amazing what the humble egg does for this recipe! item not reviewed by moderator and published
you can add Ro-Tel to really change the flavor profile! (Not my cup of tea, but the hubby loves it!) item not reviewed by moderator and published
I think the 8x8 vs. 9X14 is the issue. You need to double the jiffy mix, and add more corn to the larger pan. It was raw tasting cornmeal otherwise. item not reviewed by moderator and published
if you sub martha white mix for jiffy then there wont be any sugar in the corn bread mix, and that will make it taste less sweet and more like southern cornbread. i loathe sweet cornbread and muffins, so i dont like this with jiffy mix at all item not reviewed by moderator and published
i fold all but a small amount of cheese into the recipe, and just leave a little out for spreading in a thin layer on the top. i find it is more gooey and soft inside that way item not reviewed by moderator and published
I have made this recipe so many times I cute the sour cream in half and use cream cheese for the other half. 4 ozs of each and its always been a hit. item not reviewed by moderator and published
I am wondering the same thing? Anyone??? item not reviewed by moderator and published
I've never tried it (and it's probably too late to answer now anyway) but the leavening agents in the cornbread will lose some of their power if you leave it overnight. So, yes, I'm sure it's possible but it won't come out as nicely. item not reviewed by moderator and published
I always make the batter the night before and put it in the fridge (in the pan it will be baking in) and then just put it in the oven the next day. Never had a problem doing it this way. item not reviewed by moderator and published
The recipe says it needs a 9x13 pan, but in the video, Paula used a square dish. Which one is it?!? item not reviewed by moderator and published
Thank you you just saved me! item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes