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Famous Paula Deen Corn Bake
I’m so pumped to tell you all about this! Paula Deen’s corn bake is one of those crowd-pleasing go-to dishes. You just toss together Jiffy mix and a handful of easy ingredients and you’re set—it totally tastes like you went all out. I dig that I can either pop it in my oven or use the Crock Pot if I’m in a rush. Works for laid-back get-togethers or big holiday dinners, you name it.
Why This Dish Comes Out Right Every Time
This is straight-up comfort food at its best. Super cheesy, totally creamy, and just about impossible to mess up. It’s perfect for prepping ahead if you’re the host. You can make it in the slow cooker or oven and it only gets tastier as it sits.
Stuff To Grab From The Kitchen
- Creamed Corn Goodness: One can of creamed corn brings that rich, cozy vibe.
- Sweet Corn Crunch: Pop open a can of sweet kernel corn and make sure to drain out the liquid.
- Muffin Mix Magic: Jiffy corn muffin mix really takes this over the top.
- Tangy & Creamy: Spoon in some sour cream for that lush texture.
- All About Butter: You know a little butter never hurts.
- The Cheesy Finish: Toss on freshly grated cheddar—makes an unbeatable topping.
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Time To Whip It Up
- For The Slow Cooker
- Grease your Crock Pot, combine everything except the cheese, and dump it in. Leave it on high about 2 or 3 hours, or let it chill on low for 4 hours. Cheese goes in for the last 20 minutes.
- Baking In The Oven
- Set the oven to 350°F. Mix up everything but the cheese and pour into a greased dish. Bake 45 minutes. Sprinkle on the cheese and go another 10 to 15 minutes till bubbly and golden.
- Get Ahead Of The Game
- Mix it all and stash in the fridge for a couple days. Before baking, let it rest out for about 30 minutes. If it’s already baked, just warm it up at 300°F then boost to 350°F, adding fresh cheese if you want.
Favorite Pro Tips
Always grate your own cheddar—it totally melts better than bagged cheese. Like it sweeter? Mix in a bit of sugar. Be sure to drain the sweet corn so your casserole isn’t runny. And when you put on the cheese, leave it uncovered so the top goes nice and brown.
Tasty Pairing Ideas
You honestly can’t go wrong serving this. It’s awesome next to fried chicken or chili for a chill meal, or right next to big holiday mains. Toss in a green salad or some veggies and dinner is set.
Best Ways To Save Extras
Leftover? Seal it up and stash in the fridge for three or four days. You can totally freeze it for maybe three months, but it’s really at its best fresh out of the oven. When you want it again, just heat at 350°F until it’s warmed through.
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Frequently Asked Questions
- → Should I mix Jiffy as the box says first?
- Nope, you just put the dry mix in with the rest. No need to make it on its own.
- → Is it okay to prep this in advance?
- Definitely, either blend it and chill until you’re ready to bake, or cook it totally and just warm it up later. Works out fine both ways.
- → Does this keep in the freezer?
- For sure! Cover it up tight and freeze for three months or so. When you want it, leave it in the fridge overnight, then reheat in the oven.
- → Why do I only drain the regular corn?
- Cream-style corn brings the moisture you want. If you don’t drain the regular corn, it might get way too soggy.
- → Can I try this in a slow cooker?
- Absolutely, just use high for about 2-3 hours or go low and slow for 4. Toss in the cheese for the last 20 minutes.