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I've stuck with this corn casserole from Paula Deen as my favorite holiday dish for so many seasons now. The way folks' faces light up when they spot that brown, cheese-crusted top and soft, velvety middle makes it all worthwhile. This dish takes me back to my grandma's cooking space where buttery comfort food was always waiting. Every spoonful brings a taste of down-home Southern cooking.
Heartwarming Dish For All
The beauty of this dish is how quickly it comes together while your turkey's cooking away. That mix of sweet corn's smooth feel and the golden cheese layer on top has everyone grabbing extra helpings. It works amazingly well alongside anything from your holiday bird to a regular weekend roast.
Your Ingredients List
- 1 can whole kernel corn: Grab a 15.25 ounce can and drain it for those sweet pops throughout.
- 1 can cream style corn: This 14.75 ounce addition creates our smooth foundation.
- 1 box Jiffy corn muffin mix: An 8 ounce box gives just enough sweetness and holds everything together.
- 1 cup sour cream: Don't go for low-fat here - you want that extra richness.
- 1 stick melted butter: You can't call it Southern cooking without a good amount of butter.
- 2 cups cheddar cheese: Buy a block of sharp cheddar and grate it yourself for better melting.
Easy Preparation Method
- Prepare Your Oven
- Turn your oven up to 350°F (175°C) and coat a 9x13-inch baking dish with cooking spray to prevent any sticking.
- Combine Your Ingredients
- Take a big bowl and mix your drained corn, creamed corn, Jiffy mix, sour cream, and all that wonderful melted butter. Just mix until you've got a nice even batter.
- Fill Your Dish
- Dump the mixture into your greased dish and make sure it's spread out flat so it cooks the same all over.
- Start Baking
- Let it cook for around 45 minutes until you notice that lovely golden color forming on top.
- Cheese Topping
- Now scatter your freshly grated cheddar across the top and put it back in for 5-10 minutes until the cheese gets all melty with bubbles.
- Let It Set
- Give your casserole about 5 minutes to cool down before serving so it firms up properly.
Insider Cooking Advice
After making this dish countless times, I've picked up a few handy tricks. Don't stir too much, just enough to mix everything. Letting it sit briefly after baking really improves how it feels in your mouth. Always shred your own cheese since it melts way better than packaged stuff. And don't skimp on greasing that pan or you'll be scraping forever.
Custom Variations
I like playing around with this dish sometimes. Throwing in cream cheese makes it super rich. My family who loves heat enjoys when I add some chopped green chilies. If I want to make it a full meal, I'll toss in some pulled chicken or crunchy bacon bits. Using fresh corn kernels in summer really takes it up a notch. And cooking it in my cast iron gives me those amazing crispy edges everyone fights over.
Storage Tips
You can keep this casserole in your fridge for about 5 days if you store it right. Just heat up any leftovers in your microwave or oven till they're hot through. What's really handy is you can mix it all up two days before you need it, keep it covered in the fridge, then just bake it when you're ready to eat.
Crockpot Alternative
When my holiday oven's running full, my slow cooker saves the day. Just throw all your stuff together, pour it in your greased crockpot, and let it do its thing. Cook it for two hours on high or four hours on low and you'll get that same yummy casserole without using up your oven when you need it most.
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Frequently Asked Questions
- → Why let it sit before serving?
Letting it cool for 5 minutes helps the dish firm up a bit, so it's simpler to serve and keeps its shape when dished out.
- → Can I make this ahead?
Absolutely, put it together up to 24 hours early and store in the fridge. Let it warm up before cooking, and you might need to bake it longer.
- → Why use both types of corn?
The whole kernels add a nice bite while the creamed corn brings moisture and smoothness for just the right texture.
- → Can I use a different cheese?
Cheddar's the classic choice, but any cheese that melts well works great. Try something like Mexican blend or Monterey Jack for a twist.
- → What size corn muffin mix?
Go with an 8-ounce box of corn muffin mix (Jiffy works well) to get the texture just right.