Paula Deen’s Corn Casserole Recipe Is Thanksgiving Side Dish Perfection

Corn casserole has all the makings for a comforting side dish: tender corn kernels, a creamy center and a cheesy m corn muffin top. And if you’re looking for the best recipe, Paula Deen has you covered! Her corn casserole requires just six ingredients and bakes in under an hour. It’s the perfect side for your upcoming Thanksgiving (or Christmas) dinner that’s sure to wow guests. Read on to learn more about how Paula Deen makes her corn casserole recipe so you can try it at home!

The ingredients in Paula Deen’s corn casserole

Paula’s corn casserole recipe uses regular canned corn, creamed corn, sour cream, butter, corn muffin mix and cheddar cheese. The ingredients, except for the cheese, get mixed together in a bowl and baked in a casserole dish. During the last five minutes of cooking, the cheese is sprinkled on top so it melts.

The combination of plain corn kernels and creamed corns gives the casserole sweet and buttery flavor, which pairs well with the sharp cheese. This dish is especially delicious served alongside holiday mains like succulent roast turkey and sticky glazed ham.

What’s the difference between corn pudding and corn casserole?

You may wonder how corn casserole differs from corn pudding. Well, it’s all in the consistency. Corn casserole uses corn muffin mix to create a sturdy structure in the dish, while corn pudding doesn’t and has a looser texture as a result. Despite this difference, both dishes use similar ingredients and are baked to allow the dish to set properly.

How to tell if corn casserole is done

A undercooked corn casserole is too runny to enjoy, while overcooking this will make it super dry. So, avoid this by taking your corn casserole out of the oven at the time. You’ll know the dish is done when it’s golden brown and the cheese on top is completely melted. The dish will maintain its creamy and tender consistency, which is what makes corn casserole

Paula’s simple and delicious corn casserole recipe

Below, you’ll find Paula’s corn casserole recipe that preps in 10 minutes. If you want a lightened up version of this recipe, swap reduced fat sour cream for full-fat. Other ingredients like diced jalapeños, bacon and/or scallions are great for stirring into the batter for an extra flavorful casserole.

Corn Casserole

Ingredients:

• 1 (15.25 oz.) can drained whole kernel corn
• 1 (14.75 oz.) can cream-style corn
• 1 cup sour cream
• 1 stick butter, melted
• 1 (8 oz.) package corn muffin mix
• Shredded cheddar cheese
• Oil or nonstick cooking spray, for greasing dish

Directions:

• Active: 10 mins
• Total time: 10 mins
• Yield: 10 servings

1. Preheat oven to 350°F. Grease casserole dish.
2. In a large bowl, stir together both cans of corn, corn muffin mix, sour cream and butter. Pour into greased casserole.
3. Bake 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
4. Remove from oven and serve warm. Enjoy!

Best way to store corn casserole

Paula’s corn casserole is enough to feed a crowd, but you have any leftover transfer them to an airtight container. The casserole will last three to four days in the fridge. You can reheat it in the microwave or oven until heated throughout.

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This story was originally published November 16, 2024 at 5:00 PM.