Paula Deen’s Corn Casserole Recipe: Buttery Sweet Southern Classic

This Southern classic brings comfort to any table with its creamy texture and sweet corn flavor. A proven recipe that’s stood the test of time.

With just a few simple ingredients, this dish bakes up golden and rich, delivering that signature buttery taste everyone loves.

Ingredients for Corn Casserole Recipe by Paula Deen

Creamed corn, cheddar, and buttery goodness come together for this Southern staple.

The corn is key here. Del Monte or Libby’s canned varieties work perfectly—just make sure the creamed corn isn’t the low-fat kind. For the cheddar, sharp cheddar from Sargento gives that tangy bite this dish needs. I always grab my cornmeal from the bulk bins at Whole Foods—fresher than the pre-packaged stuff. The butter? Use real unsalted, not margarine (don’t even think about it).

No sour cream? Full-fat Greek yogurt works in a pinch. If you’re out of cheddar, Colby Jack melts nicely too. For a gluten-free version, swap the flour for cornstarch at half the amount. Frozen corn can replace canned—just thaw and drain it well first. The eggs help bind everything, but in a true pinch, 1/4 cup mayonnaise can stand in.

This casserole reheats like a dream—pop it in the microwave or warm it in the oven at 350°F. Leftovers keep for 4-5 days in the fridge. You can freeze it too, though the texture gets a touch grainier after thawing. Best made fresh, but still delicious the next day (if there are any leftovers).

Step-by-Step Instructions for Corn Casserole

This method delivers that classic Southern texture—creamy, corny, and perfectly set every time.

Step 1: Preheat and Prepare the Baking Dish

Begin by preheating your oven to 350°F to ensure even baking. While it heats, generously grease a 9×13-inch baking dish with some of the unsalted butter—this prevents sticking and adds a rich, buttery layer to the crust.

I prefer using a metal pan for this dish, as it conducts heat more evenly than glass. Make sure to coat the sides and corners thoroughly so nothing sticks during baking. Set the prepared dish aside while you mix the batter.

Step 2: Combine Wet and Dry Ingredients Separately

In a large bowl, whisk together the 2 whole Large Eggs, 1 cup Sour Cream, and 0.5 cup Unsalted Butter until fully combined and smooth. The mixture should look creamy with no visible streaks of butter.

In a separate bowl, combine the 1 cup Yellow Cornmeal, 0.5 cup All-Purpose Flour, 0.25 cup Granulated Sugar, 1 tsp Salt, and 0.5 tsp Ground Black Pepper. Stir until evenly distributed—this ensures every bite has balanced seasoning.

Step 3: Fold in Corn and Cheese

Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing, as this can make the casserole dense. Fold in the 4 cups Canned Sweet Corn, 2 cups Cream-Style Corn, and 1.5 cups Shredded Cheddar Cheese.

The batter will be thick and slightly lumpy—that’s perfect. The cream-style corn adds moisture, while the canned sweet corn gives texture. The shredded cheddar should be evenly distributed so every serving has that cheesy richness.

Step 4: Bake Until Golden and Set

Transfer the batter to your prepared baking dish, spreading it evenly with a spatula. Bake at 350°F for 45-50 minutes, or until the top is golden brown and the center is set—use the toothpick test: it should come out clean.

Halfway through baking, I like to rotate the dish for even browning. The casserole is done when the edges pull slightly away from the pan and the surface has a delicate crust. If the top browns too quickly, tent with foil to prevent over-browning.

Step 5: Cool Slightly Before Serving

Remove the casserole from the oven and let it rest for 10-15 minutes before slicing. This allows the dish to set fully, making it easier to serve neat portions.

Serve warm, directly from the dish. The texture should be moist but not runny, with a custard-like consistency and visible flecks of corn and melted cheese. Leftovers reheat beautifully—just cover and warm in a 300°F oven for 15-20 minutes.

Flavor Customization for This corn casserole recipe by paula deen

Cheesy Upgrade

Swap the cheddar for pepper jack or Monterey Jack to add a mild kick. I love mixing ½ cup sharp cheddar with ½ cup pepper jack for a balanced flavor. The extra cheese gives a gooier texture too. 🧀

Sweet and Spicy

Add 1 diced jalapeño (seeds removed) for subtle heat. Balance it with 1 tbsp honey or 2 tbsp diced roasted red peppers. The sweetness pairs perfectly with the corn’s natural sugars.

Herb Infusion

Stir in 1 tbsp fresh chopped chives or 1 tsp dried thyme into the batter. Fresh herbs brighten the richness, while dried add depth. I often sprinkle extra chives on top after baking.

Crunchy Topping

Before baking, sprinkle ½ cup crushed Ritz crackers or cornflakes on top. Mix with 2 tbsp melted butter for extra crispiness. This adds texture contrast to the creamy base. 🌾

Savory Add-Ins

Fold in ½ cup cooked bacon bits or diced ham for a meaty twist. Green onions or 1 minced garlic clove also work well. These add savory depth to the sweet corn.

Dairy Swaps

Replace sour cream with full-fat Greek yogurt for tang. For extra richness, use 1 cup heavy cream instead. Both keep the texture luscious without altering the flavor profile.

Frequently Asked Questions