If there’s one dish that screams comfort at every holiday table, it’s Paula Deen Creamed Corn Casserole with Jiffy Mix. It’s that buttery, golden, cheesy goodness that somehow tastes like a warm hug from your grandma—if your grandma also happened to own a Southern cooking empire. This Paula Deen classic brings together simple pantry staples like corn, sour cream, and Jiffy mix to create a side dish that’s sweet, creamy, and just the right amount of savory.
Whether you’re planning Thanksgiving dinner, a Sunday potluck, or a cozy night in, this Paula Deen Creamed Corn Casserole with Jiffy Mix recipe comes together in under an hour and disappears from the table even faster. If you love easy and cheesy comfort food, this one’s for you.
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What is Paula Deen Creamed Corn Casserole with Jiffy Mix?
Paula Deen Creamed Corn Casserole with Jiffy Mix is a Southern-style side dish that’s part cornbread, part pudding, and all-around delicious. The magic lies in the Jiffy corn muffin mix—it gives the casserole its signature fluffy texture while balancing out the creamy, buttery layers of corn and cheese. The addition of creamed corn adds moisture and richness, while the shredded cheddar brings that irresistible cheesy finish.
Traditionally baked in a casserole dish, it turns into a golden, slightly crispy-topped dish with a soft, custardy center. It’s the perfect middle ground between cornbread and soufflé, and the kind of side that pairs beautifully with any main course, from roast turkey to pot roast.
Reasons to Try Paula Deen Creamed Corn Casserole with Jiffy Mix
There are plenty of reasons to fall in love with Paula Deen Creamed Corn Casserole with Jiffy Mix. First, it’s foolproof—if you can stir, you can make it. With just six ingredients and no fancy techniques, it’s the ideal side dish for busy cooks or last-minute hosts. Second, it’s flexible. Want it extra cheesy? Add more cheddar.
Need it gluten-free? Swap the Jiffy mix for a gluten-free version. Third, it’s a total crowd-pleaser. Even the pickiest eaters love it, which makes it perfect for family gatherings. And finally, it stores and reheats like a dream, meaning you can make it ahead of time (and save yourself a little kitchen chaos on Thanksgiving morning).
Ingredients Needed to Make Paula Deen Creamed Corn Casserole with Jiffy Mix
- 1 (8.5 oz) package Jiffy corn muffin mix (dry, unprepared)
- 1 cup sour cream
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn
- ½ cup butter (1 stick), melted
- 1 cup shredded cheddar cheese
Instructions to Make Paula Deen Creamed Corn Casserole with Jiffy Mix
Here’s your step-by-step guide to making the ultimate Paula Deen Creamed Corn Casserole with Jiffy Mix—the kind of dish that earns repeat requests at every family dinner. We’ll walk through each stage clearly so that even if this is your first time making a holiday casserole, you’ll feel totally confident (and maybe even a little proud) by the end.
Step 1: Preheat and Prep Like a Pro
Let’s start by setting the stage. Preheat your oven to 350°F. While it warms up, grab your favorite 10–12-inch casserole dish—an oval or rectangular one both work perfectly. Give it a light misting of non-stick cooking spray to prevent any sticking and help those edges turn beautifully golden. If you love that slightly crispy edge (you know, the part everyone fights over), try using a cast-iron skillet instead—it adds a rustic touch and cooks evenly.
If you’re new to baking casseroles, check out our Creamy Chicken Broccoli Rice Cheese Casserole for more oven-prep tips and baking dish comparisons.
Step 2: Mix Up the Magic
In a large mixing bowl, combine all the key players: the Jiffy corn muffin mix, sour cream, drained whole kernel corn, creamed corn, and melted butter. This is the heart of your Paula Deen Creamed Corn Casserole with Jiffy Mix—the moment when all those cozy flavors meet.
Use a rubber scraper or wooden spoon to stir gently until everything looks just combined. Don’t overmix—think of it like muffin batter. You want it blended, not beaten, to keep that light, fluffy texture. The mixture should be creamy and slightly lumpy—that’s how you know it’s perfect.
For a fun twist, try stirring in a handful of diced jalapeños or chopped green chiles for a bit of heat, or a tablespoon of cream cheese if you want it extra rich and velvety.
Step 3: Pour and Smooth for Even Baking
Now that your batter is ready, pour it into the prepared casserole dish. Use your scraper to spread it evenly to the corners, smoothing the top so it bakes consistently. This helps it cook uniformly and develop that irresistible golden crust around the edges.
If you’re using a cast-iron skillet, this step is even easier—the mix spreads naturally, and you’ll get that crispy-bottomed magic that Southern cooks swear by.
Step 4: Bake the Base to Perfection
Place your dish in the preheated oven and bake for 40 minutes. The edges should be golden and slightly crisp, while the center should look set but still soft. When you gently jiggle the pan, it should move just a little (kind of like a cheesecake).
If you’ve got multiple dishes baking at once—say, a Sweet Potato Casserole with Pecan or Classic Green Bean Casserole—you might need to add a few extra minutes of bake time. Every oven is different, and sometimes it’s okay to peek a little early.
Step 5: Add That Cheesy Southern Finish
Once your casserole base looks set, take it out of the oven and sprinkle the shredded cheddar cheese evenly over the top. Be generous—this is where the “Paula Deen magic” really shines. Return it to the oven for another 10 minutes, just until the cheese melts and bubbles with those slightly browned, crispy edges. The aroma will be unreal—like buttery cornbread meets creamy mac and cheese.
If you’re serving this for a crowd, this step is also a great time to reheat any other side dishes like our Holiday Green Bean Casserole so everything hits the table warm together.
Step 6: Rest, Serve, and Savor
Remove the casserole from the oven and let it rest for about 10 minutes before serving. This step is crucial—it allows the casserole to set slightly so it’s easier to slice and serve (and keeps you from burning your tongue in your excitement). The texture should be creamy inside, with a lightly crisped crust on top.
You can scoop it straight from the pan or use a spatula for neat squares if you’re going for presentation points. Either way, once it hits the table, it won’t last long.
Step 7: Optional Crockpot Method (for the Slow Cooker Fans)
If you prefer a hands-off, step-by-step method, this recipe works beautifully in a slow cooker too. Combine all ingredients (except cheese) in your mixing bowl, then pour into a greased crockpot. Cook on High for 2–3 hours or Low for 4–5 hours. Add the shredded cheese during the last 20 minutes to melt it perfectly. This version is ideal for busy holiday kitchens where oven space is precious.
You can even serve directly from the crockpot to keep it warm on the buffet—pair it with Cranberry Orange Glazed Turkey Breast for a stunning holiday plate.
Step 8: Enjoy and Get Ready for Compliments
Now comes the best part—dig in! Whether you’re serving it with roasted turkey, baked ham, or a cozy Sunday roast, this Paula Deen Creamed Corn Casserole with Jiffy Mix will always steal the show. The texture, the aroma, that cheesy bite—it’s everything a comfort food side should be.
If you loved this step-by-step version, you’ll also enjoy my Creamy Corn Casserole for Thanksgiving, another cozy classic that’ll make any meal feel special.
What to Serve with Paula Deen Creamed Corn Casserole with Jiffy Mix
This dish pairs beautifully with your holiday staples. Try serving it alongside Sweet Potato Casserole with Pecan for a rich, Southern-inspired duo, or keep things classic with Homemade Southern Green Bean Casserole. It’s also a great complement to Cranberry Orange Glazed Turkey Breast for a perfectly balanced Thanksgiving plate. For weeknight dinners, it pairs wonderfully with grilled chicken or roasted pork tenderloin.
Key Tips for Making Paula Deen Creamed Corn Casserole with Jiffy Mix
- Don’t overmix the batter—just combine until moistened. Overmixing can make the texture dense.
- For extra flavor, try adding a pinch of cayenne or a handful of diced jalapeños.
- If you love crispy edges, use a cast-iron skillet instead of a baking dish.
- Want it creamier? Stir in a tablespoon of cream cheese before baking.
- And if you’re feeding a crowd, double the recipe and bake it in a 9×13-inch pan.
Storage and Reheating Tips Paula Deen Creamed Corn Casserole with Jiffy Mix
Store any leftovers in an airtight container in the fridge for up to four days. When you’re ready to enjoy it again, reheat individual servings in the microwave for 30–45 seconds, or warm the whole dish in the oven at 325°F for 15–20 minutes. You can also freeze it! Just wrap it tightly in plastic wrap and foil, then thaw overnight before reheating. It’s one of those dishes that somehow tastes even better the next day—like all the flavors finally had time to settle down and get cozy together.
FAQs
Can I make this ahead of time? Absolutely. Prepare it up to a day in advance, cover, and refrigerate. Bake right before serving.
Can I skip the cheese? Sure, but honestly, why would you? The cheese makes it irresistible.
Can I use frozen corn instead of canned? Yes! Just thaw and drain before mixing.
Can I make it in a slow cooker? Yup. Cook on high for 2–3 hours or low for 4–5, then add cheese for the last 20 minutes.
Final Thoughts
Paula Deen Creamed Corn Casserole with Jiffy Mix is one of those timeless recipes that makes holidays (and regular dinners) feel special without stressing you out. It’s rich, buttery, and melt-in-your-mouth good—proof that sometimes the simplest recipes are the most memorable. So go ahead, grab that Jiffy box and a can of corn, and let your kitchen smell like pure Southern comfort. And if you love this, don’t miss my Creamy Corn Casserole for Thanksgiving—another heartwarming favorite you’ll want on repeat all season long.
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Paula Deen Creamed Corn Casserole with Jiffy Mix – Easy & Delicious Holiday Side
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Looking for a simple, delicious creamed corn casserole recipe for your Thanksgiving or holiday meal? This Paula Deen corn casserole recipe is just 6 ingredients and super easy to make!
Ingredients
- 1 (8.5 oz) package Jiffy corn muffin mix (dry, unprepared)
- 1 cup sour cream
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn
- 1/2 cup butter (1 stick), melted
- 1 cup shredded cheddar cheese
Instructions
1. Preheat oven to 350°F (175°C). Lightly spray a 10″-12″ casserole dish with non-stick spray and set aside.
2. In a large mixing bowl, combine corn muffin mix, sour cream, drained whole kernel corn, creamed corn, and melted butter. Mix well with a rubber scraper.
3. Pour the mixture into the prepared baking dish and smooth it out evenly.
4. Bake at 350°F for 40 minutes.
5. Remove casserole from oven and top with shredded cheddar cheese.
6. Return to oven and bake for an additional 10 minutes, until the cheese is melted and slightly browned.
7. Let cool for about 10 minutes before serving.
Notes
You can use a 9×13″ casserole dish or a large cast-iron skillet to bake the casserole.
To make in a crock pot: mix all ingredients (except cheese) and pour into a greased slow cooker. Cook on high for 2-3 hours or low for 4-5 hours. Add shredded cheese for the last 20 minutes.
Serve directly from the crock pot to keep warm for gatherings.
Great for holidays, potlucks, or as a comforting weeknight side dish.
