This homemade Corn Casserole without Jiffy is so simple, and ready in a jiffy! A vintage corn pudding recipe that uses everyday, all-natural ingredients, takes 10 minutes prep tops!
Corn casserole is the perfect side dish recipe, pure comfort food. It’s a family favorite! People will ask for the recipe whenever you bring a dish to a holiday meal, potluck, or family dinner! This recipe does not contain sour cream, cream corn, or Jiffy Cornbread mix, and I guarantee it will be a big hit!
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!
Why You Will Love this Easy Corn Casserole Recipe
- No Jiffy Corn Muffin Mix – Sure, I have used Jiffy cornbread mix before, but this recipe is so simple that you do not need the mix or additives that come with it.
- Corn Casserole without Creamed Corn – I love creamed corn, but this recipe sticks to simple, straightforward, and healthy ingredients.
- Frozen Corn – Frozen corn is perfectly delicious in this corn pudding recipe; no thawing is necessary!
- Pudding or Souffle – Some people call it corn pudding, some call it corn soufflé; it’s, it’s not heavy like a cornbread casserole, but light and fluffy!
- Easy Side Dish – This great side dish fits any holiday table, like Thanksgiving dinner or future Easter meals!
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!!!
Diane
Great recipe much better than the ones made with Jiffy Mix. Everyone loved it and wanted the recipe. A definite keeper. Thanks
Sally
Simple Ingredients for Corn Casserole without Jiffy
- Frozen corn | I used a combination of white and yellow frozen sweet whole kernel corn. If preferred, substitute fresh corn or even canned 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, add another ¼ teaspoon of kosher salt to the easy recipe.
- 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.
- Baking powder and eggs give lightness and lift to this tender and sweet corn casserole without Jiffy.
- Salt | Kosher salt adds the right balance to the natural sweetness of this casserole.
Get the full recipe in the recipe card below.
Do I thaw frozen corn?
- Do not thaw corn! Just stir it all into the mixture, breaking up clumps; it will cook in the oven!
How to Make Easy Corn Pudding Casserole Recipe
Before you start, grease your 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.
Then, gradually add the dry ingredients, whisking until it is thick and smooth.
Stir in the corn, breaking up any clumps of frozen corn, and pour it into the prepared 9×13 baking dish.
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.
Top Tips for the best Corn Pudding
- Check your oven temp using oven thermometer to confirm and adjust.
- 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, souffle, 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!
If baking in individual portions, place ramekins on a baking sheet and bake at 350° F (175° C) for about 30 minutes.
Allow the creamy corn casserole to rest for 5-10 minutes before serving. Then, enjoy!
Fresh Tips for the best Corn Pudding
- 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 is inserted into the center of the pudding, and it 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 Easter and Mother’s Day, too! Here are some of our favorites – Cheesy Asparagus Casserole, Cheesy Party Potatoes, Broccoli Au Gratin, and always-winning best au Gratin Potatoes reciope! Yum!
Corn Side Dishes
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.
Recommended Tools
- I love my Staub bakers, you will too!
- Love these glass mixing bowls.
- My favorite wooden spoon.
Storage Tips
Refrigerate | Wrapped tightly or in an airtight container, leftover corn casserole will last 3-4 days in the fridge.
How to Freeze Corn Casserole | Cover the cooled corn pudding with plastic wrap and again with aluminum foil and freeze for up to 3-4 months. Or place portions in an airtight container.
How to reheat corn pudding
If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in a 325° F (165° C)oven for 20-30 minutes.
If from refrigerated, place in 300° F (150° C) oven, covered for 15-20 minutes.
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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 store it in the refrigerator 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 souffle or custard than a cornbread.
Compared to others out there with lots of mixes, canned creamed corn I would say this is healthy. It’s clean in that it uses whole food ingredients.
Variations & Substitutions
- Substitute the all-purpose flour with whole wheat flour or gluten-free all-purpose flour.
- Swap the granulated sugar with an alternative, like Monk fruit (sugar-free), coconut, or brown sugar, for a slightly different flavor profile.
Cheesy Corn Casserole
Want to add a little cheese? Stir in 2 cups of shredded cheddar cheese, or a combination of your favorite cheeses.
Gluten-Free Corn Casserole
Replace the all-purpose flour with gluten-free all-purpose flour to make an easy and delicious gluten-free corn side dish, great for our gluten-free family at holiday dinners.
The post and images were updated for a better reader experience; the original recipe was not changed.
Easy Vegan Corn Casserole
While I have not tried this, this recipe can easily be converted to be 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 recipe for corn casserole?
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. Use the handy slider button on my recipe card to do the math for you!
Slow Cooker Creamy Corn Casserole Recipe
To free up valuable oven space during the holidays, make this crock pot corn casserole without Jiffy!
What to serve with Creamy Corn Pudding
- 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
- Try this creamy Broccoli Au Gratin
This is not a thick, cornbread type of pudding. It is a soft corn soufflé recipe with more of a bread pudding consistency.
Best 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 Shish kabobs recipe to Thanksgiving and Christmas dinners and Easter and summer barbecues and potlucks.
Best Desserts to Serve with Corn Casserole No Jiffy
Now we’re talking! For summertime meals enjoy these no-bake recipes like 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.
Our favorite holiday side dishes
- Cheesy Funeral Potatoes
- French Potatoes recipe
- Canned French Style Green Beans recipe
- Smoked Mac and Cheese
- Cowboy Baked Beans
- Easy Yeast Rolls for Beginners
- Broccoli Au Gratin
- Cracker barrel hashbrown casserole crockpot
More from The Fresh Cooky
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Best Corn Pudding Casserole without Jiffy
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Ingredients
- ¼ cup sugar I use all-natural can 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 or 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.
- In a large mixing bowl, whisk eggs (6 eggs), whipping cream (2 cups) and melted butter (½ cup). Gradually add the dry and wet ingredients, whisking until thick and smooth.
- Stir in the frozen (or drained canned) corn and pour into a 9×13 greased casserole dish casserole dish. *Not creamed 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.
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Video
Notes
Nutrition
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Quick, easy and inexpensive; definitely, a new favorite recipe!
Happy to hear that Sara!!
Love to hear that!! Thanks Sara!
Lauren
This corn casserole turned out delicious – even better than with the box mix! I did add a little cheese – could not stop eating this!
YAY!! Love your tweak on it Lauren, cheese would be amazing!
Holly Coppedge
This was an excellent addition to our Thanksgiving menu last year and we are planning it again for this year. It is a definite keeper. Thanks for sharing.
So glad you plan on making it again!
Donalyn
Coming back to tell you that I made this over the holidays with my own frozen sweet corn from last summer’s garden. It is so good and a million times better than the kind made with a mix!
A million times better for sure! And wow, what times dinner, I’d love to try it with your summer garden corn!
Kit
I made this recipe for Thanksgiving using fresh and frozen from fresh corn. I twice cut the corn from the cobs then slow simmered the cobs in the cream. I scraped the cobs to get the maximum corn flavor. I also made brown butter. Every other ingredient was the same as your delicious recipe. This version was a huge hit with everyone… except purist sweet corn on the cob lovers! More leftovers for me!
Thanks for making my month! Love the idea of brown butter!! YUM!
Judy
Can this be made in a crock pot?
It sure can!! I just tested it on Thanksgiving!! 3 hours on high or 6-8 on low. Happy cooking!
Annie
Delicious! Hubby loves Thanksgiving and looks forward to it for weeks. This year, he asked me to add corn casserole to the menu. I had a hard time finding a recipe without Jiffy cornbread mix, so I was thrilled when I stumbled across this. I followed the recipe exactly and it was a huge hit with everyone. I imagine Prince Charming will request this for Christmas dinner, too, so I printed it and stuck it in my recipe file. Thank you so much.
Oh I love stories like this!! Thank you, Annie! Have a beautiful Christmas season!
Laura Johnson
Love this dish! It turns out perfect every time! Thank you!
Yay!!
Sandy
Do you think this recipe would work in an instant pot?
I’ve never tried it. Let me know if you do!
Diane
This has been a staple recipe for all family holidays. We pulled it from an old cookbook of mom’s and it was called Tee’s Corn Pudding. We could have tripled it and we’d run out. Far far better than the corn casserole recipes with corn bread mix and sour cream.
Now as an adult I’m trying to figure out how to veganize it, if that is at all possible.
So glad you loved it!! Not sure I can help you on veganizing it, Diane! Best of luck!
rebecca
Yum! I love a simple recipe using kitchen staples, this is a great one! perfect with chili
Absolutely!
Carrie Robinson
I just love a good corn casserole as a side dish for holiday dinners! 🙂 I have a version that I make in the slow cooker, but I just might have to try this recipe instead next.
We love this version!
Tavo
Hey there, just wanted to drop a quick note to say your corn pudding recipe is a hit! I’ve tried a few different versions before, but yours takes the cake. The fact that it doesn’t require Jiffy Mix is a real bonus. Keep those delicious recipes coming!
Yay! So glad you loved it, Tavo!
Suja md
Better than store-bought and so much more wholesome! Loving these!
So much better!!
Kathryn
I love how this is made from scratch and it’s so easy! This made the best side dish and I could eat this every day as we all love cornbread 🙂 Thanks for sharing!
So glad you loved it!
Laura Johnson
AMAZING!
Thanks, Laura!
Lisa
Does the frozen corn need to be thawed first?
It does not!!
Diane
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.
Robin Jorgensen
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.
Sally Martin
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!
Susan
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.
Sarah
Delicious!
I followed recipe but did add some fresh time & cooked bacon, amazing!
Oh I love that addition!!! Yummy!!!
Amanda Plunkett
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!!
Lauren
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!!
Martha Lyle
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!!
Sara Smith
Could I use a bag of frozen corn & some canned corn?
I don’t see why not, just drain your canned corn.
Lisa Linthicum
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!!
Julie
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!
Cheryl Diehl
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!
Cheryl Diehl
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!
Amy
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!
Cheryl Diehl
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??
JAE
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.
Bridgette
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.
Gohar
Making this for thanksgiving! Do you thaw the frozen corn before using?
Nope, just toss it right in, mix and bake!
Mirlene
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!
Jamie
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!
Nathan
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!!
Claudia Lamascolo
This went great with our chicken dinner I will always make this great side dish
Perfect for a chicken dinner!
Tayler Ross
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!
Andrea
This is an easy dish for a potluck! I’m saving the recipe for later. We love corn!
Guaranteed to love it!
Beth
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!
Janessa
Yum! I love that this recipe is made with all real food ingredients!
Me too!! Thanks so much!
Kali Alexandria
A great and easy recipe! My family loved it!
So glad they loved it! Thanks for your kind comment!
Jihn
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
Mary Kielb
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!
Mary Kielb
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
Jessie Rae
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
Jen
This is so yummy! It was the perfect side dish for dinner tonight!!
So glad you loved it!
whitney
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!
Anita
This recipe is a great use for my frozen corns. It’s easy and really delicious.
Thank you so much Anita!
Shashi at Savory Spin
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!
Roxana
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!
Dionne
This casserole recipe is too good. I mean, it is so easy to make and it looks absolutely stunning!
Thank you so much!
Natalia
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!
Shanna
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!!!
Devena Maharaj
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!
Shelly
Do you thaw the corn before adding to the recipe?
No, you dump it in frozen!!
Theresa
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!
Sherry
I halved this recipe! Yum!
YAY!!! So glad you enjoyed!!
Min
Will be making this again for sure!
Kayla
Maybe the measurements are off but this didn’t come together at all.
Kayla
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.
Sherry
@Kayla, you need to bake it alittle longer. I bakedmine@350* for 1 hour and it was fine.
Thanks for helping out Sherry!
Sam
@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!
Jennifer Stewart
This is comfort food at its finest. Rich, Creamy and goes with anything.
Thank you Jennifer, it really does!
Susan
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.
Susan
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.
Donna A Pollock
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!
Michaela Kenkel
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!
Doris Moore
@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!
Madi
This is such an awesome side for any meal! I love it with venison stew!
Jules
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.