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!
Everyone Loves This Corn Casserole Recipe Without Jiffy Mix
- 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
Ingredients For Corn Casserole Without Sour Cream
- 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.
How to Make My Famous Baked Corn 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.
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 9×13 baking 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!
Baked Corn Casserole Recipe Tips
- 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!
- 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!
Recommended Tools
- I love my Staub bakers, you will too!
- Love these glass mixing bowls.
- My favorite wooden spoon.
Corn Casserole Variations and 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!
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.
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.
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
- 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.
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.
For Dessert:
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.
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.
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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Video
Equipment
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.
Notes
Nutrition
Ashley Jones
Hi! Planning on making this soon- so glad to have found one with the Jiffy mix! How necessary is the sugar? Has anyone made it without it?
Hope you love it Ashley, you can absolutely omit the sugar, it adds just a touch of sweetness to the pudding, I like it, but if you prefer not having it, please feel free to leave it out. Happy cooking!
Annie Starnes
Made this again last night along with beef tenderloin and a beautiful salad for dinner the day after Christmas. I followed the recipe exactly as indicated, and it turned out perfectly once again. I love to prepare things from scratch, so this recipe is right up my alley. My husband was hovering around it as it cooled on the stove like the dad in “A Christmas Story”. Thank you, Kathleen, for such a wonderful recipe.
Haha!! I love that picture Annie!! Thank you for your sweet comment!! What a lovely day after Christmas dinner!!
Kalista
Can I use Earth Balance as a substitute for the butter?
It won’t be quite as rich, Kalista but it should work out.
Lauren
I’m going to make this for Christmas this year! Do you think I could make it with buttermilk instead of cream? I’ve got some I need to use up but can pick up cream at the store if you do by think buttermilk would work.
Yes, you can substitute buttermilk, since buttermilk is acidic, it will react slightly more with the baking powder, so I would reduce to 1 ½ teaspoons. It is a little thinner than heavy cream, and it will add some tang to the casserole, but it should work almost like a buttermilk cornbread.
Carol
The corn was a big hit at Thanksgiving! Mine was not the consistency of bread pudding, so I’m not sure where I went wrong, but it was still very good. This will be a repeat, thank you!
So glad you loved it Carol, you probably over baked it a bit. Maybe try a little less time next time.
Eve Voorhis
I lost my recipe years ago and have been looking for this. It is the same as mine, except I remember using half&half instead of whipping cream. If I can get to the store, I’m going to try the whipping cream. My recipe always used smaller amounts. Thank you for publishing this.
You can use half and half too but I personally think it’s better with cream!! So glad you found it and hope you love it!
Ali
Just wondering if anyone has tried to cut the recipe in half…we are only four this year and would love to try to make this recipe!
You can absolutely cut the recipe in half! Use the slider button the the recipe card to get your desired number of servings. Hope you love it, Ali! Or make the full recipe, split into two 8×8 pans and freeze one for another dinner.
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.