My goodness, the second I take this corn casserole out of the oven, my entire home is filled with the smell of my grandma’s Thanksgiving kitchen. That corny, buttery aroma just screams family nights and fuzzies and warm and fuzzies. I was the queen of boring sides plain ol’ boiled carrots or whatever we had jammed in the pantry. But this Paula Deen recipe? It’s completely a game changer. It’s so simple and good, it’s basically cheating. Let’s take a look at why this casserole is my ride or die, how to make it, and all the ways you can put your own twist on it to make it yours, straight from the heart of Southern food.

1. So Easy It’s Almost Too Good to Be True
This casserole is my go to when I want something incredible without sweating. It’s Paula Deen’s “dump and go” secret just throw some things you most likely have just lying around in together, pour it in a pan, and let the oven do the work. I’ve made this on crazy weeknights when I’m flying around like a chicken with its head chopped off, and it still tastes like I spent the whole day cooking it. If you’re a newbie to cooking or just a slob like me on occasion, this recipe’s got you covered.

Frito Pie
Equipment
- 1 Large Skillet or Dutch Oven For browning beef and simmering the chili mixture
- 1 9×13 inch Baking Dish For assembling and baking the Frito Pie
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Chef’s knife For chopping green onions
- 1 Cutting Board For safe and clean chopping
Ingredients
Main
- 1 lb lean ground beef
- 1 oz mild taco seasoning
- 1 cup Heinz chili sauce
- 1 cup medium salsa
- 8.75 oz canned corn drained
- 4 cups Frito’s corn chips
- 2 cups shredded mozzarella and cheddar
- 1 bunch green onions chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet or Dutch oven, brown the lean ground beef over medium-high heat, breaking it apart with a spoon.
- Drain any excess grease from the browned beef.
- Stir in the mild taco seasoning, Heinz chili sauce, and medium salsa into the beef. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
- Add the drained canned corn to the beef mixture and stir to combine.
- Spread half of the Frito’s corn chips evenly across the bottom of a 9×13 inch baking dish.
- Spoon half of the prepared beef mixture over the layer of Frito’s.
- Sprinkle half of the shredded mozzarella and cheddar cheese blend over the beef mixture.
- Repeat the layers with the remaining Frito’s, beef mixture, and cheese.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with chopped green onions before serving.
Notes

2. Creamy, Crunchy, and Totally Addictive
The texture of this casserole is a big hug from your aunt. It’s that creamy, pudding y center with crunchy, golden crusts and you’ll be scrapping over the corner slice. The sour cream and creamed corn provide that rich, velvety texture, and those whole big old corn kernels explode into sweetness. Add some melted butter in there for Southern soul, and if you’re feeling’ crazy, add some cheddar on top for a melty, cheesy crust that’s straight up drool worthy. Every bite’s got that sweet tangy buttery thing going on that makes you want to close your eyes and indulge.

Paula Deen’s Corn Casserole
Equipment
- 1 Large Mixing Bowl
- 1 9×13 inch Baking Dish Or equivalent casserole dish
- 1 Rubber Spatula or Whisk For mixing ingredients
- 1 Measuring Cups For cheese and general measurements
- 1 Small saucepan or microwave-safe bowl For melting butter
Ingredients
Main
- 14.75 oz. creamed corn
- 15.25 oz. whole kernel sweet corn drained
- 8 oz. Jiffy corn muffin mix
- 8 oz. sour cream
- ½ stick butter melted
- 1 cup cheddar cheese shredded
Instructions
- Preheat your oven to 350°F (175°C) to ensure it is adequately heated for even baking.
- Lightly grease a 9×13 inch baking dish (or a similar-sized casserole dish) to prevent sticking.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl.
- Thoroughly drain the whole kernel sweet corn to remove excess liquid.
- In a large mixing bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter.
- Mix the ingredients until they are just combined, being careful not to overmix to maintain a tender texture.
- Gently fold in the shredded cheddar cheese, distributing it evenly throughout the mixture.
- Pour the prepared corn mixture into the greased baking dish, spreading it out evenly.
- Bake for 45 to 60 minutes, or until the casserole is golden brown on top and set in the center.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow it to firm up.
Notes

3. The Dish That Steals Every Show
I’ve served this casserole at everything from big Christmas dinners to summer barbecue gatherings to a random night in at home. It’s always the dish everyone just can’t help raking up, and I’ve had to send the recipe home with half my friends before they depart. It goes with anything: crispy fried chicken, a giant steak, or even my holiday ham that my mom makes. It’s the side dish that turns the whole meal into a party, turning strangers into friends over second helpings.

You Can Make This Ham and Cheese Breakfast Bake Up to 24 Hours in Advance
Equipment
- 1 9×13 inch Baking Dish Essential for baking the casserole.
- 1 Large Mixing Bowl For whisking the egg and milk mixture.
- 1 Whisk To thoroughly combine the wet ingredients.
- 1 Sharp Knife For slicing the baguette and chopping herbs.
- 1 Cutting Board For safe and efficient food preparation.
Ingredients
Main
- 2 1/2 c. low-fat 1% milk
- 8 large eggs
- 2 tbsp. Dijon mustard
- 1 tsp. chopped thyme
- 1 large baguette thinly sliced
- 8 oz. Cheddar cheese shredded
- 8 oz. thinly sliced deli ham
- 1 tbsp. snipped chives
Instructions
- In a large mixing bowl, whisk together the milk, eggs, Dijon mustard, and chopped thyme until well combined.
- Lightly grease a 9×13 inch baking dish.
- Arrange half of the thinly sliced baguette in a single layer at the bottom of the prepared baking dish.
- Layer half of the thinly sliced deli ham evenly over the baguette, followed by half of the shredded Cheddar cheese.
- Repeat the layering process with the remaining baguette, ham, and Cheddar cheese.
- Carefully pour the egg mixture evenly over the layers, pressing down gently with a spatula to ensure the bread is fully submerged and absorbing the liquid.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
- When ready to bake, preheat your oven to 375°F (190°C).
- Remove the plastic wrap from the baking dish and bake for 45-55 minutes, or until the bake is golden brown, puffed, and the center is set.
- Let the breakfast bake stand for 5-10 minutes before slicing and garnishing with snipped chives to serve.
Notes

4. Make It Whatever You Want
This recipe is like that friend who’s always game to do whatever. Want to be cheesy? Add shredded cheddar or put a fizzy topping on it. Spicy, you say? Chopped jalapeño or cayenne pepper adds some kick. Want it light? Use Greek yogurt in place of sour cream it’s still creamy and fabulous. Gluten free, anyone? Use a gluten free cornbread mix, and you’re set. Throw in bacon bits or green onions for an added pizzazz, even. Your choice, as picking your favorite song for the moment.

Fresh Corn Casserole recipes
Equipment
- 1 Casserole Dish
- 1 Sharp Knife
- 1 Cutting Board
- 1 Saucepan For warming cream and butter
- 1 Large Mixing Bowl
Ingredients
Main
- 8 ears Corn Still In The Husk
- 2/3 cups Heavy Cream
- 3 Tablespoons Butter salted
- 1/2 teaspoon Salt To Taste
- ground pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Shuck the corn ears, removing all silk threads thoroughly.
- Using a sharp knife, carefully cut the fresh corn kernels off each ear directly into a large mixing bowl.
- In a small saucepan, gently warm the heavy cream and melt the butter over low heat until just combined. Do not let it boil.
- Pour the warm cream and butter mixture over the corn kernels in the bowl.
- Season generously with 1/2 teaspoon salt and fresh ground pepper to taste, then stir to combine all ingredients thoroughly.
- Transfer the corn mixture evenly into a suitable casserole dish.
- Bake for 30-40 minutes, or until the casserole is bubbly and lightly golden on top.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving to allow it to set slightly.
- Serve warm as a delightful and creamy side dish.
Notes

5. Comfort Food That’s Like Family
This is Southern comfort food in casserole form. The heavy butter, the sour tangy cream, and sweet corn hit you like a recollection of Sunday afternoons at my uncle’s house where everyone was laughing over plates. It’s the type of food that gets you all fuzzy and snuggly, be it a special holiday dinner or a quiet evening with the children. It’s not stuffing your belly it’s about those memories, like a photo of home.

Fettuccine Alfredo (Lighter Version)
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For preparing the Alfredo sauce
- 1 Whisk For combining ingredients and thickening sauce
- 1 Measuring Cups and Spoons
- 1 Cheese Grater For freshly grated Parmesan
Ingredients
Main
- 1 pound fresh linguine
- 1 1/2 teaspoons cornstarch
- 1 cup milk
- 1 tablespoon butter
- 1/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of generously salted water to a rolling boil for the linguine.
- In a small bowl, whisk together the cornstarch with approximately 2 tablespoons of the milk until a smooth, lump-free slurry forms.
- In a medium saucepan, melt the butter over medium heat until just foaming.
- Gradually whisk in the remaining milk and the light cream into the melted butter. Bring the mixture to a gentle simmer, then slowly whisk in the cornstarch slurry.
- Continue to cook, stirring constantly with the whisk, until the sauce thickens slightly, typically 2 to 3 minutes. Remove the saucepan from the heat.
- While the sauce is thickening, cook the fresh linguine in the boiling water according to package directions until al dente, usually 2-3 minutes for fresh pasta.
- Before draining the pasta, reserve about 1/2 cup of the starchy pasta cooking water. Drain the linguine thoroughly.
- Add the freshly grated Parmesan cheese to the prepared sauce, stirring vigorously until the cheese is completely melted and the sauce is smooth and emulsified. Season the sauce with salt and freshly ground black pepper to taste.
- Transfer the drained linguine directly into the saucepan with the Alfredo sauce. Toss the pasta vigorously to ensure every strand is evenly coated.
- If the sauce appears too thick or clinging excessively, add a tablespoon or two of the reserved pasta water, stirring until the desired creamy consistency is achieved. Serve immediately.
Notes

Stuff You’ll Need
You likely have most of this hidden away in your pantry:
- Creamed Corn: The trick to that creamy, custard like texture.
- Whole Kernel Sweet Corn: Drain well for sweet, crunchy puffs.
- Jiffy Corn Muffin Mix: Puffs it up and gives it a hint of sweetness, no fuss.
- Sour Cream: Adds a rich, tangy kick use full fat for optimal.
- Butter: One pat, melted, for authentic Southern flavor.
- Cheddar Cheese (optional): Shred fresh for gooey, cheesy crust.
How to Throw It Together

Oven Method
- Heat Up the Oven: Set it to 350°F (175°C) so it’s hot and available when needed.
- Mix Together: Get a large bowl and add whole kernel corn that has been drained, creamed corn, sour cream, melted butter, and Jiffy mix. Mix it only until it’s all mixed together don’t overmix, or it will be too dense.
- Prep Your Pan: Grease a 9×13 inch baking dish or a 10 inch cast iron skillet. Fill the batter in and smooth it out.
- Bake It: Bake open for approximately 45 minutes until golden brown and the center is firm. Want it crisper? Add on 5–10 minutes. If you’re going cheesy, add cheddar on for the last 10–15 minutes.
- Chill Out: Allow it to rest for 5 minutes so it holds together when you scoop.

Crock Pot Method
- Stir It Together: Stir everything together in a bowl, light and easy.
- Grease the Slow Cooker: A gentle sweep of butter or spray makes it simple to clean.
- Let It Cook: Place on high for 2–3 hours or low for 4 hours until the middle firmness.
- Cheese It Up: Top with cheddar in the last 20 minutes for a gooey crust.

The Magic Spice – Garam Masala
Equipment
- 1 Heavy-bottomed Frying Pan or Skillet For dry roasting spices evenly.
- 1 Spice Grinder or Mortar and Pestle Essential for grinding roasted spices to a fine powder.
- 1 Measuring Spoons For accurate spice proportions.
- 1 Airtight Container For proper storage to maintain freshness and aroma.
Ingredients
Main
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 1/2 tsps black cumin seeds shahjeera
- 1 1/2 tsps dry ginger
- 3/4 tsp black cardamom 3-4 large pods approx
- 3/4 tsp cloves
- 3/4 tsp cinnamon 2 x 1” pieces
- 3/4 tsp crushed bay leaves
Instructions
- Gather all specified whole spices for preparation.
- Heat a heavy-bottomed frying pan or skillet over low to medium heat, ensuring it’s dry and clean.
- Add all the whole spices (coriander seeds, cumin seeds, black peppercorns, black cumin seeds, dry ginger, black cardamom, cloves, cinnamon, and crushed bay leaves) to the dry pan.
- Dry roast the spices, stirring continuously, for 3-5 minutes until they become fragrant and slightly darker. Be vigilant to prevent burning.
- Immediately transfer the roasted spices from the hot pan onto a clean plate or baking sheet to cool completely.
- Once the spices have cooled, transfer them to a spice grinder or use a mortar and pestle.
- Grind the spices to a very fine powder. If using a grinder, pulse in short bursts to avoid overheating and ensure an even consistency.
- If desired, sift the ground Garam Masala through a fine-mesh sieve to remove any larger pieces, regrinding them if necessary.
- Transfer the freshly ground Garam Masala to a clean, airtight container.
- Store the container in a cool, dark place away from direct sunlight and heat to preserve its aroma and flavor.
Notes
Tricks to Make It a Slam Dunk
- Don’t Overmix: Mix only until it’s combined in order to keep it as light as a cloud.
- Use Full Fat: Full fat butter and sour cream render it sublime.
- Check It’s Done: Insert a toothpick into the center it should be a few moist crumbs, not wet goop.
- Give It a Sec: Allow it to rest 5–10 minutes after baking so that it slices nicely.
- Mess with the Texture: Bake 45 minutes for super creamy or 50–55 for a firmer, crunchier crust.

Homemade Plain Greek Yogurt
Equipment
- 1 Saucepan Medium-sized for heating milk
- 1 Instant-Read Thermometer Crucial for accurate temperature control
- 1 Whisk For mixing starter into milk
- 1 Fine-mesh Sieve For straining the yogurt
- 1 Cheesecloth For lining the sieve during straining
Ingredients
Main
- 4 cups nonfat or low-fat milk
- ¼ cup nonfat or low-fat plain yogurt
Instructions
- Pour the milk into a clean saucepan and heat it over medium heat, stirring occasionally, until it reaches 180°F (82°C) on an instant-read thermometer.
- Remove the saucepan from the heat and allow the milk to cool down to 110-115°F (43-46°C). This can be expedited by placing the saucepan in an ice bath.
- Once cooled, scoop about 1/2 cup of the warm milk into a small bowl and whisk in the ¼ cup of plain yogurt until smooth.
- Pour the yogurt-milk mixture back into the saucepan with the remaining warm milk and stir gently to combine thoroughly.
- Transfer the mixture into a clean, heat-proof container, cover it, and place it in a warm spot (ideally around 100-115°F / 38-46°C) for 6-12 hours, or until it has thickened.
- Once thickened, carefully transfer the yogurt to a fine-mesh sieve lined with cheesecloth, placed over a large bowl to catch the whey.
- Refrigerate the yogurt while it strains for at least 4 hours, or overnight, depending on your desired thickness.
- Once strained to your liking, discard the whey (or save for other uses) and transfer the homemade Greek yogurt to an airtight container.
- Store the finished yogurt in the refrigerator for up to 1 week.
Notes
Ways to Jazz It Up
Cheesy Heaven: Add 1–1½ cups shredded cheddar or 1 cup of it as a topping for a bubbly crust.
- Spicy Vibes: Add diced jalapeños or a sprinkle of cayenne for a kick.
- Lighter Take: Replace sour cream with Greek yogurt to remain creamy but cool.
- Gluten Free: Prepare it using a gluten free cornbread mix so everyone can enjoy.
- Flavor Kicks: Add bacon bits, green onions, or a sprinkle of garlic for extra punch.

Whipped Cream
Equipment
- 1 Metal Mixing Bowl Chilled for optimal whipping
- 1 Metal Whisk Chilled for optimal whipping; alternatively, a stand mixer with whisk attachment
- 1 Airtight Container For storing any unused portion
Ingredients
Main
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Instructions
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Notes
Prep Ahead to Save Your Sanity
- Mix and Stash: Mix everything together, pour into a greased baking dish, cover, and refrigerate for 2 days. Leave at room temperature for 30 minutes before baking and cook for an additional 5–10 minutes.
- Bake and Rewarm: Bake covered at 350°F for 50 minutes, cool, and refrigerate. To reheat, cover and warm at 300°F for 10 minutes, then uncover, add cheese if you’re feeling it, and bake at 350°F for 10–15 minutes.

Storing and Bringing It Back
- Fridge: Let it cool, cover with foil, or toss into airtight containers for 3–4 days.
- Freezer: Wrap tightly or place in freezer containers for 2 months. Thaw overnight in refrigerator before reheating.
- Reheat: Bake in oven at 350°F, covered, for 15–20 minutes. For speedy single serving, microwave on medium 2–3 minutes, half way through stirring.

What to Serve It With
This casserole’s like the ultimate wingman for your meal:
- Southern Favourites: Fried chicken, BBQ chicken, blackened catfish, or a Salisbury steak.
- Fresh Sides: Collard greens, green bean almondine, or a cucumber tomato salad to lighten it up.
- Cozy Sides: Buttermilk biscuits, sweet potato casserole, or mac and cheese for all the feels.
Got Questions? Here’s the Scoop
Can I make it ahead? Heck yeah! Mix and fridge for 1–2 days or bake and reheat later.
How do I get it to not be runny? Drain the corn really well, use full fat sour cream, bake until set, and chill for a little while.
No sour cream? Greek yogurt or cream cheese is your lifesaver.
What is creamed corn compared to regular corn? Creamed corn’s been blitzed so you get that creamy texture; whole kernel corn’s used for texture.
Can I freeze it? Freeze up to 2 months and heat up after thawing.
Gluten free? Swap in a gluten free cornbread mix, and you’re set.
A Dish That’s Like a Big Hug
Paula Deen’s Corn Casserole isn’t just food it’s like sitting around the table with your favourite people, laughing till your sides hurt. It’s crazy easy, creamy as all get out, and fits any meal you’re throwing together. Make it your own, prep it ahead, and pair it with whatever you’re craving. Every scoop a little piece of home, reminding us of the good old days. So get your stuff, go on in the kitchen, and let this casserole heat up your next meal a bit.