Homemade Corn Casserole without Jiffy is simple and ready in a jiffy! A vintage corn pudding made with real, everyday ingredients and prepped in just 10 minutes.
⭐️⭐️⭐️⭐️⭐️ “Great recipe, much better than the ones made with Jiffy Mix. Everyone loved it and wanted the recipe. A definite keeper. Thanks” ~ Sally
Why you should make this baked corn casserole
I’ve always loved corn pudding, corn casserole, corn soufflé—whatever you call it, it’s pure comfort food and a family favorite. But I’ve never been a fan of boxed cornbread mix like Jiffy or recipes loaded with sour cream or creamy style corn. So I set out to create a version that’s every bit as creamy, soft, and savory, using only real, simple ingredients. No Jiffy mix, no sour cream, no cream style corn; just sweet frozen corn (no thawing needed) and a few pantry staples that bake up light, fluffy, and full of flavor.
This corn casserole has become one of my most requested side dishes every year. It’s a staple every holiday, from Thanksgiving to Easter, and it’s always the one people ask for the recipe after tasting. And when life gets busy or the weather turns warm, my crockpot version saves the day, keeping the kitchen cool while delivering that same delicious, comforting flavor. However you make it, this dish is sure to be a big hit wherever it’s served.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Ingredients for Corn Soufflé without Jiffy
- Frozen corn | I used a combination of white and yellow sweet whole-kernel corn. If preferred, substitute fresh corn or even canned corn, but not creamed corn.
- Whipping cream | For a pudding, you need rich, creamy ingredients. I used organic heavy cream.
- Butter | I used salted butter for this southern corn pudding casserole. If you use unsalted butter, add another ¼ teaspoon of kosher salt.
- Eggs | I use large organic eggs in this recipe.
- Sugar | Just a touch of sugar will do! If your corn is super sweet, omit it altogether. Or feel free to cut it in half, or try using a Monk fruit sugar replacement.
- Flour | I prefer organic, all-purpose flour for creamy corn pudding. This is in place of the corn muffin mix.
- Baking powder and eggs give this tender, sweet corn casserole lightness and lift without Jiffy mix.
- Salt | Kosher salt adds the right balance to the natural sweetness of this casserole.
Get the full recipe in the recipe card below.
How to Make My Famous Baked Corn Casserole Recipe
- Before you start, grease a 9×13-inch casserole dish with butter or spray oil, and preheat the oven to 350° F (175° C).
- Next, combine the dry ingredients with a fork or whisk in a small bowl and set aside.
- Combine the wet ingredients by whisking the eggs, whipping cream, and melted butter in a separate large bowl.
4. Then, gradually add the dry ingredients, whisking until it is thick and smooth.
5. Stir in the corn, breaking up any clumps of frozen corn, and pour it into the prepared casserole dish.
6. Bake for 45-75 minutes in the preheated oven; until pudding is set and deep golden brown around the edges. It should still be slightly jiggly in the center, but when you insert a knife in the center, it should come out clean.
7. If baking in individual portions, place ramekins on a baking sheet and bake at 350° F (175° C) for about 30 minutes.
8. Allow the creamy corn casserole to rest for 5-10 minutes before serving. Then, enjoy!
Top Tips for Baked Corn Casserole without Jiffy Mix
- Check your oven temp using an oven thermometer to confirm and adjust.
- If not quite done, try returning it to the 350° F oven, covered with foil, for 15 minutes. Remove foil and allow to sit for 10-15 minutes.
- Corn pudding casserole is soft, soufflé, or custard-like. Unlike cornbread or most recipes that use Jiffy Mix.
- Use a quality butter; lesser butters contain a higher water content.
- If using canned corn, drain really well!
- Drain the corn well if you plan on using canned corn.
- Pudding-style casseroles or souffles can be tricky to determine when they are done. The pudding is done when the edges are golden brown and a knife inserted into the center comes out clean.
- If your casserole is browning too quickly before it’s done cooking, loosely lay a piece of aluminum foil over the top.
I always look forward to the delicious side dishes at family holidays, not just Thanksgiving and Christmas, but also Easter and Mother’s Day! Here are some of our favorites – Cheesy Asparagus Casserole, Cheesy Party Potatoes, Broccoli Au Gratin, and always-winning best au Gratin Potatoes reciope! Yum!
Recommended Tools
- I love my Staub bakers, you will too!
- Love these glass mixing bowls.
- My favorite wooden spoon.
Variations and Substitutions
This easy corn casserole recipe is wonderfully flexible! Try a few of these swaps or mix-ins to make it your own:
- Flour: Substitute all-purpose flour with whole wheat flour or a gluten-free all-purpose blend for a diet-friendly option.
- Sugar Free: Swap the granulated sugar for Monk Fruit, coconut sugar, or brown sugar for a slightly different flavor profile.
- Cheesy Corn Casserole: Stir in 1-2 cups of shredded cheddar cheese, Monterey Jack, or pepper jack for a cheesy twist.
- Spice it up: Add diced jalapenos, a can of diced green chiles, a pinch of cayenne, or a dash of smoked paprika for a little heat.
- Add-ins: Mix in chopped green chiles, diced bell peppers, crumbled bacon, or a handful of green onions for extra flavor and texture.
Gluten-Free Corn Casserole
Replace all-purpose flour with gluten-free all-purpose flour to make an easy, delicious gluten-free corn side dish, perfect for our gluten-free family at holiday dinners. I have made it this way many times for our gluten-free family members.
The post and images were updated in 2025 for a better reader experience; the original recipe remained unchanged.
Easy Vegan Corn Casserole
While I have not tried this, the recipe can be made vegan. Replace the heavy cream with a plant-based heavy cream, replace the butter with your favorite vegan butter, and use your favorite egg replacement.
Individual Corn Casseroles
Grease 10-12, 8-oz ramekins or custard cups and divide the batter between them to make individual servings of corn pudding. You could also make these in a cupcake tin, grease the muffin cups well, and bake 16-20 minutes, checking for doneness.
Can I make half the corn casserole recipe?
This recipe is easily cut in half! Use the slider button on the recipe card at the end of the post to adjust the servings.
If halving the recipe, bake in a 7×11, 8×8, or 9×9 inch pan that has been buttered or greased, adjusting the cooking time according to the pan size.
Slow Cooker Creamy Corn Casserole Recipe
To free up valuable oven space during the holidays, make this crockpot corn casserole without Jiffy!
Storage, Freezing & Reheating Tips
Refrigerate: Wrap leftovers tightly or place them in an airtight container. Corn casserole will keep well in the refrigerator for 3–4 days.
Freeze: Let the casserole cool completely, then cover it with plastic wrap and a layer of aluminum foil, or transfer portions to an airtight container. Freeze for up to 3–4 months.
Best ways to reheat corn pudding casserole
- Microwave (single portions): Place a serving on a microwave-safe plate, cover lightly, and heat in 30-second intervals until warmed through.
- From frozen: Let the casserole sit at room temperature for about 30 minutes while you preheat your oven. Rewarm, covered, in a 325°F (165°C) oven for 20–30 minutes.
- From refrigerated: Cover and bake at 300°F (150°C) for 15–20 minutes, or until heated through.
Frequently Asked Questions
No! Omit it altogether, cut it in half, or try using a sugar replacement; I love this Monk Fruit Golden Sugar.
If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in a 350° F (150° C) oven for 15-20 minutes, uncover and heat another 10 minutes.
Yes, prepare the recipe completely, cover it tightly with plastic wrap, and refrigerate it up to 1 day ahead. Remove from fridge 30 minutes before baking and bake as directed, adding a few minutes if needed.
It is delicious hot or cold, but my family and I prefer to eat it hot.
No! Corn casserole is soft, like bread pudding, more of a soufflé or custard than a cornbread.
Compared to others out there with lots of mixes, canned creamed corn I would say this is one is healthier. It’s clean because it uses whole-food ingredients.
Do not thaw corn! Just stir it all into the mixture, breaking up clumps; it will cook in the oven!
What to Serve With This Baked Corn Casserole Recipe
- Green Bean Casserole (no mushroom soup)
- Air Fryer Turkey Thighs or this Air Fryer Turkey breast! YUM!
- Air Fryer Turkey Legs
- Spiral Ham Recipe + Ham Glaze Recipe
This is not a thick, cornbread-type of pudding. It is a soft corn soufflé with a more bread pudding-like consistency.
Main Dishes to Serve With Corn Casserole
Corn casserole crosses all holidays and celebrations. From summer potlucks served with Smashburger recipe with onions and Shish kabobs recipe to Thanksgiving and Christmas dinners and Easter and summer barbecues and potlucks.
For Dessert:
In the summer, enjoy these no-bake recipes like the Cream Puff cake recipe or my award-winning Key Lime Pie. The Pumpkin Custard Pie is great for cooler seasons or this gorgeous White Chocolate Raspberry Bundt Cake.
More Corn Side Dishes You’ll Love
Who doesn’t love corn!? Our family sure does and I’m guessing if you are here, you love corn too. You might try our Mexican Corn Rice, our Tamale Pie recipe, Jalapeno Corn Dip, this Crock pot Corn Casserole without Jiffy and this Summer Corn Chowder.
Our favorite holiday side dishes
More from The Fresh Cooky
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Video
Equipment
Ingredients
- ¼ cup granulated sugar I use all-natural can sugar, or white sugar. Omit, cut in half or use Monk fruit sugar replacement.
- 3 tablespoons all-purpose flour Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 8 cups whole kernel corn I used organic frozen corn (unthawed), fresh or drained canned corn may be used too.
- 6 large eggs
- 2 cups heavy whipping cream aka heavy cream; not fat free
- ½ cup butter melted; use real butter here, salted or unsalted, if using unsalted, add an additional ¼ teaspoon salt.
Instructions
- Preheat oven to 350°F (175° C) and grease or butter well a 9×13 inch baking dish.
- Combine dry ingredients; sugar (¼ cup), flour (3 TBL), baking powder (2 teaspoons) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.¼ cup granulated sugar, 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoons kosher salt
- In a large mixing bowl, whisk eggs (6 eggs), whipping cream (2 cups) and melted butter cooled (½ cup). Gradually add the dry and wet ingredients, whisking until thick and smooth.6 large eggs, 2 cups heavy whipping cream, ½ cup butter
- Stir in the frozen (unthawed) or drained canned corn and pour into a 9×13 greased casserole dish casserole dish. *Not cream style corn.8 cups whole kernel corn
- Bake at 350° F (175° C) for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
- Allow pudding to rest for about 5-10 minutes before serving.
Notes
- From frozen: Let sit at room temperature for about 30 minutes. Cover and warm in a 325°F oven for 20–30 minutes.
- From refrigerated: Cover and heat in a 300°F oven for 15–20 minutes, or until warmed through.
- Single portions: Reheat on a microwave-safe plate in 30-second intervals until hot.
Nutrition
Beth
Very good. Served cold at an outdoor gathering. Mixed together Saturday and baked on the day of event. That tip helped a lot! Thank you for the healthy version!
Thank you, Beth! That’s so sweet!