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Hey friends, you've gotta try this! Paula's Corn Casserole is seriously a crowd-pleaser every single time. It comes together in a flash—just Jiffy mix plus five quick things. You'd think you pulled off a miracle with how tasty it is, but it couldn't be easier. Best part is, you can toss it in your oven or slow cooker, whatever fits your plans. It fits every occasion, fancy or low-key.
Unbeatable Cozy Corn Casserole
This dish is all about that comfy, homey vibe. Picture super creamy cheese with a hint of sweetness. Foolproof and always turns out great, I promise. Prepping ahead is a breeze if you need to. Whether you go for the oven or the slow cooker, the flavors just keep getting better as it sits.
Kitchen Must-Haves
- Cheese Power: Top off your dish with shredded cheddar for a bubbly finish.
- Tangy Touch: Sour cream makes it smooth and just a bit zippy.
- Corn Muffin Mix: Jiffy brings it all together in the best way.
- Whole Kernel Goodness: You want a can of sweet corn (make sure you drain it so it doesn't get soggy).
- Creamed Corn Upgrade: Richness comes from a can of creamy corn.
- Butter Shine: Can't skimp on melted butter—it takes everything up a notch.
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Time To Make Your Casserole
- Plan Ahead Option
- You can throw everything in a bowl and stash it refrigerated for up to two days. Let it hang out at room temp 30 minutes before you bake. Already cooked it? Reheat with new cheese on top, start at 300°F then crank it to 350°F to finish.
- Crock Pot Directions
- Put everything (except that cheese) into a greased slow cooker, set it to high for a couple hours or low for four. Sprinkle the cheese in the last 20 minutes and let it melt in.
- Baking In The Oven
- Fire up your oven to 350°F. Stir everything together but save the cheese for later. Pour in a greased dish, bake for 45 minutes. Add cheese up top, bake 10-15 more minutes till bubbly and brown.
Best Casserole Tricks
Grab a block and shred your cheese yourself, trust me, it melts so much smoother than the bagged stuff. If you’ve got a sweet tooth, go ahead and mix in a couple spoons of sugar. Drain that canned corn really well—you want the dish fluffy, not soupy. And leave the cover off when the cheese goes on, so you get that crispy golden magic.
Yummy Pairings
This goes with basically anything you've got planned. I love it alongside chili or crispy fried chicken on chill nights, or next to roasted meats during the holidays. Toss in a salad or green veggies and dinner’s done.
Keeping The Leftovers Fresh
Got extra? Pop it in the fridge (sealed up tight) for three to four days. Freezing works too—up to three months—but honestly, it's a treat when fresh. Warm it back up at 350°F in the oven till it’s hot all the way through.
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Frequently Asked Questions
- → Should I mix the Jiffy first?
- No need—just throw the dry mix in as is. Skip the package instructions.
- → Can I prep this in advance?
- Sure! Either refrigerate the mix before baking or bake and reheat later.
- → Is it OK to freeze leftovers?
- Yep! Wrap it tightly and keep it in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
- → Why only drain the whole kernel corn?
- The creamed corn adds creaminess, while draining the whole corn keeps it from being soggy.
- → Can I make this in a slow cooker?
- Absolutely! Cook on high for 2-3 hours or low for 4 hours. Sprinkle cheese on top during the last 20 minutes.