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Easy Corn Casserole without Jiffy

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.

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 Roasted Brussels Sprouts and these always winning Gratin Potatoes!

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

Primary Ingredients

Using simple, all-natural ingredients, with all measurements and instructions in the hand printable recipe card at the end of the post.

Corn Pudding ingredients L-R melted butter, eggs, frozen corn, heavy cream, sugar, flour, baking powder, salt.
  • 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.
process shots for corn pudding without jiffy 1) mixing dry ingredients 2) adding eggs to bowl.
process shots for corn pudding without jiffy 3) adding heavy cream 4) adding melted butter.

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
Process shots for corn pudding without jiffy 5) adding dry ingredients 6) adding corn.
pouring mixture into casserole dish for corn pudding without jiffy.

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.

Baked corn pudding casserole in casserole with serving spatula.
Can I freeze corn casserole?

Yes, be sure to cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.

Can you reheat corn pudding with frozen corn?

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.

Can I make corn souffle ahead of time?

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.

Do you eat Corn Pudding hot or cold?

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.
Serving corn pudding with wooden spatula.

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.

easy best corn pudding casserole without jiffy mix plated with fork and flours in background.

More easy casseroles, holiday sides and veggie dishes

Try these other delicious holiday casseroles and sides:

I hope you loved this easy corn pudding recipe, if you did, be sure to leave a comment below!

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Corn pudding casserole without jiffy image of corn pudding in casserole dish with wooden spoon scooping out serving.
Yield: 9-12 servings

Best Corn Pudding Casserole without Jiffy

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Easy corn casserole without Jiffy is so simple, using everyday, all-natural ingredients. This corn pudding recipe, simply put -- is the best corn side dish. Plus easily adapt this recipe to be gluten-free.

Ingredients

  • 1/4 cup sugar | I use all natural cane 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 eggs, large
  • 2 cups whipping (or heavy) cream | not fat free, real cream
  • 1/2 cup butter | real butter for this dish pretty please, unsalted or salted.

Instructions

  1. Combine dry ingredients (sugar, flour, baking powder and salt) with a fork or whisk in a small bowl, set aside.
  2. In a large mixing bowl, whisk eggs, whipping cream and melted butter. Gradually add the sugar mixture, whisking until thick and smooth.
  3. Stir in corn and pour into 9x13 greased casserole dish (the casserole dish pictured is one of my favorites). see below for other pan options.
  4. 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.
  5. 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.
  6. Allow pudding to rest for about 5 minutes before serving.

Notes

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.

To REHEAT | If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300 degree 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 Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 113mgSodium: 443mgCarbohydrates: 27gFiber: 2gSugar: 9gProtein: 7g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.

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kathleen

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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