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157 Comments

Corn Pudding Recipe Without Jiffy Mix

Kathleen

by Kathleen Pope Sep 28, 2023

Jump to Recipe

Pin with close up image of corn pudding casserole, the recipe everyone raves about.
Corn Pudding Casserole without Jiffy pin with piece of corn pudding on a plate with a fork.
Long Pin for Best Corn Pudding Casserole, top image of single serving of corn pudding. Bottom image of casserole dish filled with corn pudding.
Easy Corn Pudding Casserole Long Pin, top image of corn pudding in 9x13 inch pan with wooden spoon for serving, bottom image of square of corn casserole on plate with fork.
Easy Corn pudding casserole with serving on plate and entire baking dish. to pin.
Best Corn Pudding Casserole without Jiffy Mix, to pin.
Corn Pudding Casserole without jiffy pin with serving of corn pudding on pretty plates.

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!

Corn pudding casserole on plate with fork stuck in it.
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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
  • Ingredients For Corn Casserole Without Sour Cream
  • How to Make My Famous Baked Corn Casserole Recipe
  • Baked Corn Casserole Recipe Tips
  • Recommended Tools
  • Corn Casserole Variations and Substitutions
    • Cheesy Corn Casserole
    • Gluten-Free Corn Casserole
    • ​Easy Vegan Corn Casserole
    • Individual Corn Casseroles
    • Can I make half the recipe for corn casserole?
    • Slow Cooker Creamy Corn Casserole Recipe
  • Storage Tips
    • How to reheat corn pudding
  • Frequently Asked Questions
  • What to Serve With This Baked Corn Casserole Recipe
  • Main Dishes to Serve With Corn Casserole
    • For Dessert:
  • Corn Side Dishes
  • Our favorite holiday side dishes
  • More from The Fresh Cooky
  • Corn Casserole Without Jiffy Mix

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
Plate with serving of corn pudding on the plate.

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 ยผ 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.

Labeled ingredients for corn casserole without jiffy mix.
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How to Make My Famous Baked Corn Casserole Recipe

  1. Before you start, grease your 9×13 inch casserole dish with butter or spray oil and preheat the oven to 350° F (175° C).
  2. Next, combine the dry ingredients with a fork or whisk in a small bowl and set aside.
  3. Combine the wet ingredients by whisking the eggs, whipping cream, and melted butter in a separate large bowl. 
Combine dry ingredients in a small bowl for corn pudding.
Whisk dry ingredients in small bowl
Combing wet ingredients in a bowl for corn casserole.
Whisk wet ingredients in a larger 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.

Combine corn casserole mixture until smooth.
Combine wet and dry ingredients and mix until smooth.
After adding frozen corn to souffle mixture.
Corn pudding casserole in 9x13 inch baking dish.
Pour mixture into 9×13 inch 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.

Baked corn pudding without creamed corn in casserole dish.

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!

Staub set of three bakers.

Recommended Tools

  • I love my Staub bakers, you will too!
  • Love these glass mixing bowls.
  • My favorite wooden spoon.
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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. 

A serving of the best corn pudding casserole without jiffy mix on a pretty plate with yellow daisies in background.

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!

Slice of corn pudding on a serving spatula.

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.

Best corn pudding casserole in dish with corn pudding sliced.

Frequently Asked Questions

Do I need to use sugar in my corn casserole without Jiffy?

No! Omit it altogether, cut it in half, or try using a sugar replacement; I love this Monk Fruit Golden Sugar.

Can you reheat corn pudding with frozen corn? 

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.

Can you make corn casserole ahead of time? 

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.

Do you eat Corn Pudding hot or cold? 

It is delicious hot or cold, but my family and I prefer to eat it hot. 

Is corn pudding like cornbread?

No! Corn casserole is soft, like bread pudding, more of a souffle or custard than a cornbread.

Is this a healthy corn casserole recipe?

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 I thaw frozen corn?

Do not thaw corn! Just stir it all into the mixture, breaking up clumps; it will cook in the oven!

Spatula taking out slice of corn pudding casserole.

What to Serve With This Baked Corn Casserole Recipe

  1. Green Bean Casserole (no mushroom soup)
  2. Air Fryer Turkey Thighs or this Air Fryer Turkey breast! YUM!
  3. Air Fryer Turkey Legs
  4. Spiral Ham Recipe + Ham Glaze Recipe
  5. Try this creamy Broccoli Au Gratin
Servings of creamy corn casserole on a dish.

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

  • Zuppa Toscana Recipe
  • Sourdough Pancakes Recipe
  • Potatoes Au Gratin Recipe
  • Cilantro Rice
  • Chai Tea Latte Recipe
  • Chicago Deep Dish Pizza Recipe
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  • Soft Pretzel Bites
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  • Air Fry Sausage Links
  • Cranberry Nut Bread Recipe
  • Penne Vodka Pasta

Best Corn Pudding Casserole without Jiffy Mix, to pin.

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Recipe Card
Corn pudding casserole on plate with fork stuck in it.

Corn Casserole Without Jiffy Mix

4.95 from 40 readers
Author: Kathleen Pope
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 12 servings
Print Pin SaveSaved!
This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too! 

Video

Equipment

  • Pyrex Glass Measuring Cup Set
  • Anchor Hocking 2 Quart Glass Batter Bowl With Lid 
  • Dansk Kobenstyle White Large Baker

Ingredients 
US Customary – Metric

  • ยผ 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 ยฝ 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
  • ยฝ cup butter melted; use real butter here, salted or unsalted, if using unsalted, add an additional ¼ teaspoon salt.
Get Recipe Ingredients

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)
  • If baking in individual ramekins, place ramekins on a baking sheet and bake at 350° F 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 5-10 minutes before serving.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

BAKE LONGER? The consistency of this recipe is more like bread pudding than cornbread, keep that in mind when baking. Every oven bakes slightly different, mine took about 45 minutes to bake, some people take as long as 75 minutes to bake, remove from oven when it is barely jiggly in the center. Some pans are slightly larger or smaller than others too, all of these factors will impact baking time. 
STORAGE | Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months. Cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.
REHEAT | If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300° F oven for about 15-20 minutes.
MAKE AHEAD | Corn pudding may be prepared to the stage just before baking, covered tightly, and refrigerated up to 1 day ahead of time.
GLUTEN FREE | This dish is easily converted to be gluten-free, simply substitute regular all-purpose flour with gluten-free all-purpose flour.

Nutrition

Serving: 1serving | Calories: 336kcal | Carbohydrates: 20g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 631mg | Potassium: 193mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
Corn pudding casserole on plate with fork stuck in it.
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corn whipping cream

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™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.

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Comments

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  1. Ashley Jones

    Tue, Apr 15, 2025 at 5:55 pm

    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?

    Reply
    • KathleenKathleen Pope

      Tue, Apr 15, 2025 at 5:57 pm

      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!

      Reply
  2. Annie Starnes

    Fri, Dec 27, 2024 at 3:27 am

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Fri, Dec 27, 2024 at 8:32 am

      Haha!! I love that picture Annie!! Thank you for your sweet comment!! What a lovely day after Christmas dinner!!

      Reply
  3. Kalista

    Sun, Dec 22, 2024 at 8:49 am

    Can I use Earth Balance as a substitute for the butter?

    Reply
    • KathleenKathleen Pope

      Sun, Dec 22, 2024 at 11:50 am

      It wonโ€™t be quite as rich, Kalista but it should work out.

      Reply
  4. Lauren

    Sat, Dec 21, 2024 at 1:30 pm

    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.

    Reply
    • KathleenKathleen Pope

      Sat, Dec 21, 2024 at 2:58 pm

      Yes, you can substitute buttermilk, since buttermilk is acidic, it will react slightly more with the baking powder, so I would reduce to 1 ยฝ 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.

      Reply
  5. Carol

    Sun, Dec 1, 2024 at 7:18 pm

    5 stars
    The corn was a big hit at Thanksgiving! Mine was not the consistency of bread pudding, so Iโ€™m not sure where I went wrong, but it was still very good. This will be a repeat, thank you!

    Reply
    • KathleenKathleen Pope

      Mon, Dec 2, 2024 at 4:04 am

      So glad you loved it Carol, you probably over baked it a bit. Maybe try a little less time next time.

      Reply
  6. Eve Voorhis

    Mon, Nov 25, 2024 at 12:44 pm

    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, Iโ€™m going to try the whipping cream. My recipe always used smaller amounts. Thank you for publishing this.

    Reply
    • KathleenKathleen Pope

      Mon, Nov 25, 2024 at 12:48 pm

      You can use half and half too but I personally think itโ€™s better with cream!! So glad you found it and hope you love it!

      Reply
  7. Ali

    Thu, Nov 21, 2024 at 7:30 pm

    Just wondering if anyone has tried to cut the recipe in halfโ€ฆwe are only four this year and would love to try to make this recipe!

    Reply
    • KathleenKathleen Pope

      Fri, Nov 22, 2024 at 10:35 am

      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.

      Reply
  8. Sara Welch

    Mon, Jun 3, 2024 at 6:23 pm

    5 stars
    Enjoyed this for dinner last night and it was a savory success! Quick, easy and inexpensive; definitely, a new favorite recipe!

    Reply
    • KathleenKathleen Pope

      Tue, Jun 4, 2024 at 12:52 pm

      Happy to hear that Sara!!

      Reply
    • KathleenKathleen Pope

      Wed, Jun 5, 2024 at 8:44 am

      Love to hear that!! Thanks Sara!

      Reply
  9. Lauren

    Mon, Jun 3, 2024 at 4:59 pm

    5 stars
    This corn casserole turned out delicious – even better than with the box mix! I did add a little cheese – could not stop eating this!

    Reply
    • KathleenKathleen Pope

      Tue, Jun 4, 2024 at 12:53 pm

      YAY!! Love your tweak on it Lauren, cheese would be amazing!

      Reply
  10. Holly Coppedge

    Mon, Jun 3, 2024 at 4:47 pm

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Tue, Jun 4, 2024 at 12:53 pm

      So glad you plan on making it again!

      Reply
  11. Donalyn

    Mon, Jun 3, 2024 at 2:43 pm

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Tue, Jun 4, 2024 at 12:53 pm

      A million times better for sure! And wow, what times dinner, I’d love to try it with your summer garden corn!

      Reply
  12. Kit

    Wed, Nov 29, 2023 at 12:06 pm

    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!

    Reply
    • KathleenKathleen Pope

      Wed, Nov 29, 2023 at 7:44 pm

      Thanks for making my month! Love the idea of brown butter!! YUM!

      Reply
  13. Judy

    Tue, Nov 28, 2023 at 12:07 pm

    Can this be made in a crock pot?

    Reply
    • KathleenKathleen Pope

      Tue, Nov 28, 2023 at 12:10 pm

      It sure can!! I just tested it on Thanksgiving!! 3 hours on high or 6-8 on low. Happy cooking!

      Reply
  14. Annie

    Fri, Nov 24, 2023 at 5:17 am

    5 stars
    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.

    Reply
    • KathleenKathleen Pope

      Fri, Nov 24, 2023 at 6:05 am

      Oh I love stories like this!! Thank you, Annie! Have a beautiful Christmas season!

      Reply
  15. Laura Johnson

    Mon, Nov 20, 2023 at 3:02 pm

    5 stars
    Love this dish! It turns out perfect every time! Thank you!

    Reply
    • KathleenKathleen Pope

      Tue, Nov 21, 2023 at 7:23 am

      Yay!!

      Reply
  16. Sandy

    Sun, Nov 19, 2023 at 6:55 am

    Do you think this recipe would work in an instant pot?

    Reply
    • KathleenKathleen Pope

      Sun, Nov 19, 2023 at 7:02 am

      Iโ€™ve never tried it. Let me know if you do!

      Reply
  17. Diane

    Fri, Nov 3, 2023 at 2:43 pm

    5 stars
    This has been a staple recipe for all family holidays. We pulled it from an old cookbook of momโ€™s and it was called Teeโ€™s Corn Pudding. We could have tripled it and weโ€™d run out. Far far better than the corn casserole recipes with corn bread mix and sour cream.

    Now as an adult Iโ€™m trying to figure out how to veganize it, if that is at all possible.

    Reply
    • KathleenKathleen Pope

      Sat, Nov 4, 2023 at 5:19 am

      So glad you loved it!! Not sure I can help you on veganizing it, Diane! Best of luck!

      Reply
  18. rebecca

    Mon, Oct 9, 2023 at 10:54 am

    5 stars
    Yum! I love a simple recipe using kitchen staples, this is a great one! perfect with chili

    Reply
    • KathleenKathleen Pope

      Mon, Oct 9, 2023 at 12:58 pm

      Absolutely!

      Reply
  19. Carrie Robinson

    Mon, Oct 9, 2023 at 10:44 am

    5 stars
    I just love a good corn casserole as a side dish for holiday dinners! ๐Ÿ™‚ I have a version that I make in the slow cooker, but I just might have to try this recipe instead next.

    Reply
    • KathleenKathleen Pope

      Mon, Oct 9, 2023 at 12:58 pm

      We love this version!

      Reply
  20. Tavo

    Mon, Oct 9, 2023 at 10:41 am

    5 stars
    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!

    Reply
    • KathleenKathleen Pope

      Mon, Oct 9, 2023 at 12:57 pm

      Yay! So glad you loved it, Tavo!

      Reply
  21. Suja md

    Mon, Oct 9, 2023 at 9:52 am

    5 stars
    Better than store-bought and so much more wholesome! Loving these!

    Reply
    • KathleenKathleen Pope

      Mon, Oct 9, 2023 at 12:57 pm

      So much better!!

      Reply
  22. Kathryn

    Mon, Oct 9, 2023 at 9:09 am

    5 stars
    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 ๐Ÿ™‚ Thanks for sharing!

    Reply
    • KathleenKathleen Pope

      Mon, Oct 9, 2023 at 12:56 pm

      So glad you loved it!

      Reply
  23. Laura Johnson

    Wed, Oct 4, 2023 at 4:55 am

    5 stars
    AMAZING!

    Reply
    • KathleenKathleen Pope

      Wed, Oct 4, 2023 at 5:32 am

      Thanks, Laura!

      Reply
  24. Lisa

    Thu, Sep 21, 2023 at 11:15 am

    Does the frozen corn need to be thawed first?

    Reply
    • KathleenKathleen Pope

      Thu, Sep 21, 2023 at 11:19 am

      It does not!!

      Reply
  25. Diane

    Sun, Sep 17, 2023 at 10:54 am

    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!!!

    Reply
    • KathleenKathleen Pope

      Sun, Sep 17, 2023 at 11:55 am

      Thank YOU, Diane! I so appreciate your sweet words and taking the time to write a comment.

      Reply
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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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