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 Roasted Brussels Sprouts 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)
- Cheesy Asparagus Bake {No Fail!}
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Equipment
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 cream or heavy cream | not fat free, real cream
- 1/2 cup butter | real butter for this dish pretty please unsalted or salted
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.
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!
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!!
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!