If you are a fan of cornbread, but you are also a fan of creamed corn, this recipe is for you. This is Paula Deen’s recipe for corn casserole with Jiffy Corn Muffin Mix. Extremely easy to make.
All you have to do is open cans, boxes, tubs, mix, and bake! Creamy, cheesy, and bubbly, this baked creamed corn casserole hits the comfort button all the way. It feels like home, like having cake on your birthday and everything good in life.
All you need is a mixing bowl, a cast-iron skillet, or a casserole dish and you’re ready to bake the most delicious corn concoction you’ll ever want to taste.
HOW TO MAKE PAULA DEEN’S CORN CASSEROLE JIFFY MIX FROM SCRATCH?
- Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter.
- Using a spoon or spatula, mix all ingredients until well combined.
- Butter a 10-inch skillet and add corn mixture.
- Bake uncovered, for 45 minutes
- Remove skillet from oven and add shredded cheddar cheese.
- Bake for another 15 minutes or until cheese is melted and bubbly.
HOW LONG WILL PAULA DEEN’S CORN CASSEROLE JIFFY MIX LAST IN THE FRIDGE?
This delicious baked creamed corn casserole will last about 4 days in the refrigerator.
It’s best when eaten on the same day it is baked, but you can definitely refrigerate leftovers.
WHAT GOES WITH PAULA DEEN’S CORN CASSEROLE JIFFY MIX?
This casserole is the perfect side dish for fried chicken, roasted chicken, or a pot roast with veggies.
I always add a salad or steamed veggies to make it part of a complete and balanced meal.
CAN YOU MAKE AHEAD PAULA DEEN’S CORN CASSEROLE JIFFY MIX?
Yes, you can. Bake the casserole, but do not add the cheese. Refrigerate until ready to eat.
When you are ready to serve your baked creamed corn casserole, add the cheese on top and bake at 350F for 15-20 minutes or until the cheese is melted, bubbly and the casserole is heated through.
HOW TO STORE LEFTOVERS?
Transfer your leftovers to a covered container and refrigerate for up to 4 days. You can also freeze your leftovers in a freezer-friendly container for up to three months.
OTHER RECIPES YOU MIGHT ENJOY
Ingredients
- 1 - 14.75oz can of creamed corn
- 1 - 15.25oz can of whole kernel corn, drained
- 8 oz Jiffy corn muffin mix
- 8 oz sour cream
- 1 stick of butter, melted
- 1 cup cheddar cheese, shredded
Instructions
- Preheat oven to 350F. In a medium-sized bowl, add the creamed corn, whole kernel corn, Jiffy corn mix, sour cream, and melted butter.
- Using a spoon or spatula, mix all ingredients until well combined.
- Butter a 10-inch skillet and add corn mixture
- Bake uncovered, for 45 minutes.
- Remove skillet from oven and add shredded cheddar cheese.
- Bake for another 15 minutes or until cheese is melted and bubbly.
I don’t see the baking temperature except for 350 degrees after adding the cheese to the top. Have I overlooked that?
Yes. preheat oven to 350F.