Paula Deen's Corn Casserole (2024)

FAQs

Can you make Paula Deen's corn casserole in advance? ›

This easy corn casserole recipe from Paula Deen requires a box of Jiffy mix and 5 other simple ingredients! Make it up to two days ahead of time before baking in the oven or the Crock Pot!

If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

In a large mixing bowl, combine the whole kernel corn, cream style corn, unsalted melted butter, eggs, sour cream, Jiffy corn muffin mix and 1-½ cups of the shredded cheese. Mix these Paula Deen Corn Casserole ingredients together well and then pour the mixture into your prepared pan.

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

Sour cream is incredibly versatile and lends the richness of cream to any dish while providing the lightening properties of buttermilk and yogurt to baked goods.

Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved. The lack of a jiggle is a sign that the center is set, but the casserole will still be moist on the inside, per Taste of Home.

Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. Always use a tester inserted in the center of your cornbread to make sure it's done.

Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.

A shallower casserole can take a higher temp and shorter baking time; but if your casserole is a deep one or contains raw vegetables and protein, aim for a slightly longer time and lower temp cook. When in doubt, 350 degrees F is your best friend.

What is the difference between corn casserole and cornbread? ›

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of storage wrap, then in a layer of aluminum foil. Thaw in the refrigerator, then reheat in the oven or microwave.

Here's Paula's tried and true method:

Next, bring the water to a boil, and right when it starts to rumble, remove the pan from the heat, and cover it with a tight-fitting lid. 3. Now time for that kitchen timer; set it for exactly 20 minutes.

If you are making a dip, like spinach artichoke, you can replace up to about half of the sour cream with buttermilk. If you are worried about it being too thin, cream cheese, mayonnaise, or yogurt can all be used to help thicken it back up. The buttermilk will help the taste be most similar.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.