Easy Corn Casserole without Jiffy
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Easy corn casserole without Jiffy mix is so simple; using everyday, all-natural ingredients, it will become your favorite side dish too. This corn pudding recipe, simply put — is the best corn side dish. Plus easily adapt to be gluten free.
A corn casserole from scratch corn is THAT side dish recipe, the one that people will ask for whenever you bring a side dish to a potluck, barbecue or holiday meal. If however; you are looking for a firm, cornbread style corn casserole, this is not the recipe, this corn casserole is more like corn pudding or a souffle.
Speaking of fabulous holiday side dishes (and not just Thanksgiving and Christmas, but Easter and Mother’s day too), here are some of our favorites: Cheesy Asparagus Bake {No Fail!}, Cheesy Party Potatoes, and Easy Cheesy Broccoli Au Gratin Recipe and these always winning Gratin Potatoes!
Why you’ll love this easy corn recipe
- NO JIFFY MIX | Not that I haven’t used Jiffy mix before, but this recipe is so simple, you do not need to use a mix.
- CORN CASSEROLE WITHOUT CREAMED CORN | again, I love creamed corn as much as the next girl, but no canned cream corn in this recipe, simple straight-forward healthy ingredients.
- FROZEN CORN | Frozen corn is perfectly delicious in this corn pudding recipe, in fact, I almost prefer it.
- PUDDING OR SOUFFLE | Some people calling this corn pudding, some call it souffle, or like me, plain ol’ corn casserole. With a rich pudding like consistency, you might almost think it is dessert!
- EASY | Always my favorite part of bringing you recipes, this recipe is so easy. Measure a few ingredients, stir and bake until golden, soft, sweet and delicious.
Primary Ingredients
Using simple, all-natural ingredients, with all measurements and instructions in the hand printable recipe card at the end of the post.
- FROZEN CORN | I used a combination of white and yellow frozen sweet corn. Substitute fresh cut off the cob, frozen is what I use most often and it is delicious! You may also substitute drained, canned corn.
- WHIPPING CREAM | It IS called the best corn pudding also called corn souffle! For a pudding you need rich, creamy ingredients. I used organic heavy cream.
- BUTTER | I used salted, if using unsalted, just add another 1/4 teaspoon of salt.
- EGGS | I use organic large eggs in this recipe.
- SUGAR | Just a touch, if your corn is super sweet, omit it all together!
- FLOUR | I used organic all-purpose flour, may also replace with Gluten Free all-purpose flour, it will work great making this a Gluten Free corn side dish.
- BAKING POWDER | This along with the eggs gives the lightness and lift to this tender and sweet corn casserole without Jiffy.
- KOSHER SALT | Adds the right balance to the natural sweetness of this casserole.
How to make Corn Casserole from Scratch
Before you get started, grease desired casserole dish(es) with butter or with spray oil and preheat the oven to 350 degrees F.
Step 1
- Combine dry ingredients with a fork or whisk in a small bowl, set aside.
Step 2
- In a large mixing bowl, whisk eggs, whipping cream and melted butter.
- Gradually add the sugar mixture, whisking until thick and smooth.
- Stir in corn and pour into 9×13 greased casserole dish (the casserole dish pictured is one of my favorites). see below for other pan options
Step 3
- Bake at 350F degrees for about 40-45 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. Inserting a knife in the center should come out clean.
- If baking in individual ramekins, place ramekins on baking sheet and bake at 350F degrees for about 30 minutes.
- Allow pudding to rest for about 5 minutes before serving.
HINT | This is not a thick, corn bread type of pudding, it is a soft corn souffle or more corn pudding results, more of a bread pudding consistency.
Storing Instructions
Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months.
Frequently Asked Questions
Yes, be sure to cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.
Absolutely, I personally like it better hot. If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300 degree oven for about 15-20 minutes.
Yes, prepare the recipe completely, cover tightly with plastic wrap and store in refrigerator up to 1 day ahead. Remove from fridge 30 minutes prior to baking and bake as directed.
It is delicious either way, but I prefer as does my family to eat hot.
Individual and Small Corn Casseroles
I love options! So maybe you are making this corn casserole from scratch for a small family meal, this recipe is easily cut in half. Simply divide the ingredients in half and bake as directed.
- If halving the recipe, bake in 7×11, 8×8 or 9×9 inch pan that has been buttered or greased.
- Or grease four 8-oz ramekins or custard cups and divide the batter between.
Tips
- CANNED CORN | If you plan on using canned corn, drain well.
- DONENESS | 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 inserting a knife into the center of the pudding comes out clean.
- QUALITY MATTERS | I am a firm believer that quality ingredients matter. However; purchase the best you can afford!
- INDIVIDUAL SERVINGS | Sometimes I like to serve each person their own individual casserole, lightly spray or butter eight, 8-oz ramekins or custard cups, bake as instructed for 30 minutes.
Try these other holiday sides:
- Cheesy Funeral Potatoes
- Potatoes au Gratin (Potatoes Dauphinoise)
- Southern-Style Green Beans
- Smoked Mac and Cheese
- Best Ever Cowboy Baked Beans
- Easy Yeast Rolls for Beginners
- Roasted Brussels Sprouts with Honey Balsamic Glaze
- Air Fryer Asparagus Recipe
- Glazed Tarragon Carrots (Instant Pot or Stove Top)
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Best Corn Pudding Casserole without Jiffy
Equipment
Ingredients
- 1/4 cup sugar , I use all natural can sugar. May omit if desired.
- 3 tablespoons flour , Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 8 cups whole kernel corn , I used organic frozen corn, fresh or drained canned corn may be used too.
- 6 large eggs
- 2 cups whipping cream, or heavy cream; not fat free
- 1/2 cup butter , unsalted or salted, real butter
Instructions
- Combine dry ingredients (sugar, flour, baking powder and salt) with a fork or whisk in a small bowl, set aside.
- In a large mixing bowl, whisk eggs, whipping cream and melted butter. Gradually add the sugar mixture, whisking until thick and smooth.
- Stir in corn and pour into 9×13 greased casserole dish the casserole dish.
- Bake at 350F degrees 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)
- If baking in individual ramekins, place ramekins on baking sheet and bake at 350F degrees for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
- Allow pudding to rest for about 5 minutes before serving.
Video
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Does the frozen corn need to be thawed first?
It does not!!
Lost this recipe 5 years ago and have been making from “memory” every holiday. always make a double batch as its amazing and everyone loves it. So happy to find the actual recipe/had made multiple searches online but never found these exact ingredients and I know this is it! The baking powder does something and was missing in every other recipe I saw \, THANK YOU!!!
Thank YOU, Diane! I so appreciate your sweet words and taking the time to write a comment.
Could I substitute corn meal for the flour?
I have not tried that before Robin, so I’m not sure. Are you trying to keep it gluten free? If so, give it a try. Let me know how it goes.
Great recipe much better than the ones made with Jiffy Mix. Everyone loved it and wanted the recipe. A definite keeper. Thanks
Thank you so much, Sally!! Happy Easter!
Can I possibly add one can of cream corn to this recipe? My husband loves corn pudding, but was asking if it would be possible to add one can of cream corn?
I don’t know Susan, I’ve never tried it, you might want to try a test batch. I think you might need a bit of flour or something to help it set. This is a very soft and pudding like texture, I think he’d like it.
Delicious!
I followed recipe but did add some fresh time & cooked bacon, amazing!
Oh I love that addition!!! Yummy!!!
Delicious!! Just the consistency I was looking for! Very light with just a touch of sweetness! My new go-to for corn casserole. Also reheated perfectly!
Love hearing that Amanda, thank you so much!
Yes!! Exactly! So glad you loved it! Thank you!!
I just made this for Thanksgiving — followed the recipe to a T and wouldn’t change a thing! Delicious! Thanks for posting!
Thank you so very much Lauren! Hope you had the best Thanksgiving!!
I’m hoping this recipe is like my grandma’s! I have a small oven, problem at Thanksgiving. Can this casserole be made in the slow cooker? Thanks!
Hi Martha, I’m not sure how it will work. But someone else asked the same, I’d give it a try cooking on low for 4 hours then checking but leave yourself time in case it takes longer than that!! Let me know how it works!!
Could I use a bag of frozen corn & some canned corn?
I don’t see why not, just drain your canned corn.
We had an early Thanksgiving this year and I made your easy corn casserole! Everyone loved it and asked for the recipe, so I just forwarded it to several friends and neighbors!
Love hearing this Lisa, thank you so much for your kind comment! May you have a wonderful rest of the weekend!!
Can I double the recipe but not double the amount of corn?
Ooh I’m not sure about that Julie? I’ve never tried it! Probably need to bake longer, let me know if it works!
Wondering if anyone has tried making this in a 13×9 crockpot casserole dish? Do you think it would work?
Hmm, it’s the right size I’m just not sure if the timing, but give it a try! And let me know how it works! I would try it at low for 4 hours, check on it!
I did mine in the 13×9 casserole slow-cooked for 4 hours on low. I think next time I will try 6 hours, had to put it in oven to let it firm up a bit before serving. It was fantastic! Not a drop left!
That’s awesome feedback, thank you so much! I’ll have to add that to the directions as several people asked that this year! Thanks for your kind words! Happy Christmas season!
The taste in this was okay, but I just could not get the center to set. I eventually had to take it out and stir the whole thing together again to get an even consistency. This was probably an issue in my preparation, but I have no idea what I did wrong.
The things I can think of is your oven isn’t actually heating to the correct temp (mine runs 25 degrees cooler) and maybe you used a smaller pan? Sorry it didn’t turn out as planned! It’s a favorite in our family!
I also stirred mine a few times while cooking, but I used a casserole slow cooker. It still came out great!
So glad to hear that Cheryl! Was it about 4 hours in the slow cooker??
I planned to double this recipe and make it for Thanksgiving tomorrow. I have gone to 4 stores and everyone is completely sold out of heavy whipping cream! I was thinking about replacing it with either half and half or full fat Greek yogurt. Any suggestions?
Oh goodness, here is what I found A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn’t require whipping, you can simply substitute an equal amount of half-and-half.
I am so excited to try this dish for Thanksgiving this year! Could I substitute half and half for the heavy cream? Thanks!
I just had another reader ask that, because we’re relying on it to help thicken I’m not sure how it will work with just half and half it might be fine. Here is a substitute I found.
A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn’t require whipping, you can simply substitute an equal amount of half-and-half.
Making this for thanksgiving! Do you thaw the frozen corn before using?
Nope, just toss it right in, mix and bake!
I’ve always wanted to try making corn casserole from scratch. This was very delicious and my family loved it. They want me to make this again!
A requested repeat is always a good thing! Thank you!
I love how easy this corn casserole is! It has tons of corn flavor and was perfectly sweet!
Thank you Jamie, so glad you loved it!
I love how easy this corn casserole is to make! As much as I love the Jiffy shortcut, this recipe doesn’t even need it!
Right, just as quick!!
This went great with our chicken dinner I will always make this great side dish
Perfect for a chicken dinner!
I’ve made this corn casserole several times and it always turns out perfectly! Thanks so much for sharing the recipe!
So glad to hear Tayler, thank you!
This is an easy dish for a potluck! I’m saving the recipe for later. We love corn!
Guaranteed to love it!
Holy. Moly. This is the best corn casserole I’ve ever had. It’s a perfect consistency, which I find hard to achieve with many corn casserole recipes.
So so glad you loved it! Thanks Beth!
Yum! I love that this recipe is made with all real food ingredients!
Me too!! Thanks so much!
A great and easy recipe! My family loved it!
So glad they loved it! Thanks for your kind comment!
Very very tasty. We made a tray to try it out. We are hosting a large party and will make 4 batches of this. Thanks for posting.
So so glad to hear that, makes my week! Thank you so much for your kind words. Best of luck on your large party coming up! Thanks for taking the time to write a kind comment! Kathleen
I made this today, to be honest, nobody really liked it, it was just okay. I really didn’t like it either, found it to be very blah , but thanks for recipe
I’m so sorry to hear that Mary, I never understand how some people just love something, others not so much — guess that is what makes our world go round!
Can I replace the flour with cornstarch, if so do I use the same amount as the flour
Hello Mary,
You may replace with cornstarch though I have never tried it, you need a lot less cornstarch, I would try 2-3 teaspoons of cornstarch, dissolved in a few teaspoons of water and then added to the mixture.
Let me know how it turns out!
Kathleen
My family loved this recipe! I had put up some freezer corn at the end of last summer and I still have several bags leftover. It was a creative way to use the corn and the abundance of eggs we have this spring for a delicious side dish! Thank you for sharing!
So glad to hear this! Always makes me happy to hear, especially a recipe you were able to use your summer corn with! I bet it was extra delicious! Thank you for your kind comment! Happy cooking! Kathleen
This is so yummy! It was the perfect side dish for dinner tonight!!
So glad you loved it!
This is even easier than using the mix and I love that I know exactly what I am putting into it. Thanks for sharing!
Yes, it really is so much easier and tastier too!
This recipe is a great use for my frozen corns. It’s easy and really delicious.
Thank you so much Anita!
I am bookmarking this to try for Easter – such a fab and easy recipe! Its sure to be a hit with my family!
Thank you so much!
Corn is a favorite in our home. This casserole looks so comforting, buttery and creamy. Love all the tips and easy steps.
It is all those things Roxana!
This casserole recipe is too good. I mean, it is so easy to make and it looks absolutely stunning!
Thank you so much!
Absolutely delicious! Had lots of frozen corn sitting in our freezer and was looking for a simple quick recipe without jiffy and cream corn. So glad I found this! I did bake it longer – a little over an hour and it turned out perfect. Thank you ❤️
Thank you so much! Love hearing this and yes depending on your baking dish and oven’s that range in temps many of us need to bake it a bit longer!
This recipe was EXACTLY what I’ve been searching for! I used to order corn soufflé at my favorite restaurant in Houston. I couldn’t find a recipe like it. This was as close as it gets! So light and fluffy! Thank you!!!
What can I use instead of eggs
This is a soufflé type of corn casserole, you really need the eggs to help it set up, you could try using flax eggs or a plant-based egg replacement but I’m not sure how they will work, let me know if you try it!
Do you thaw the corn before adding to the recipe?
No, you dump it in frozen!!
Great recipe! I had to scale down the recipe for small family dinner. It came out great! It’s an easy recipe to prepare. Thank you!
That is great to hear Theresa! So glad you loved it!
I halved this recipe! Yum!
YAY!!! So glad you enjoyed!!
Will be making this again for sure!
Maybe the measurements are off but this didn’t come together at all.
There’s not enough flour in the recipe. And no corn meal at all. It came out like corn mixed with scrambled egg mush.
I so dislike hearing when a recipe doesn’t turn out for a reader, I am so sorry. It is more like a bread pudding in texture, not a traditional corn cake or corn bread, since there isn’t any corn mix in it, I wonder if it just wasn’t cooked long enough? Again I am sorry to hear you were disappointed.
@Kayla, you need to bake it alittle longer. I bakedmine@350* for 1 hour and it was fine.
Thanks for helping out Sherry!
@Kayla, Unfortunately, not all ovens are created equal & yours may need calibrating. Also, I was looking for a recipe like this, which I will try shortly. IMHO, the last thing the world needs is another Jiffy corn casserole recipe. There are a million of ’em, yet practically identical!
Thanks for reaching out to Kayla on this Sam! Appreciate that and I hope if you gave it a try you liked it!
This is comfort food at its finest. Rich, Creamy and goes with anything.
Thank you Jennifer, it really does!
Disregard my question about halving the recipe. I just saw your comment in the body of the post about halving it. sorry.
Absolutely, no worries Susan!! Glad you found the info, I will make sure it’s also in the recipe card.
I’d like to make this, however, it’s too much for just my husband and I. If I half the ingredients, would I half everything? Would love to make it.
Yes, absolutely, just divide the ingredients in half, baking in a smaller 8×8 9×9 casserole dish, checking a few minutes earlier on the time.
So Delicious, What a great dish to serve with anything. I served it with a ham and all other trimmings, it was a huge hit, and all gone too. I will never just make corn again unless it is corn on the cobb. Thank you so much for this recipe
Thank you so much Donna, so glad it was a huge hit!! Happy Easter to you!
My hubs went bonkers for this recipe!! It was SO GOOD!
Love it when we get a winner with the hubby!! Thank you Michaela, happy Easter!
@Kathleen, There is a recipe simmular to this that is atamale pie recipe can yours be made for this?
Hi Doris, I honestly am not sure, but if it’s similar you could probably combine the two, this one is pretty light and airy, I would imagine that a tamale pie is a bit heavier, but if you give it a try, let me know what you think! Might be a future recipe!
This is such an awesome side for any meal! I love it with venison stew!
I was prepared for the jiffy mix in the ingredients and elated when this was a from scratch recipe! We loved it and it was so easy to make.