Homemade Corn Casserole without Jiffy is simple and ready in about an hour! Made with only 7 real, everyday ingredients and prepped in just 10 minutes, it’s a corn pudding that’s guaranteed to be a crowd-pleasing side dish.
⭐️⭐️⭐️⭐️⭐️ “Great recipe, much better than the ones made with Jiffy Mix. Everyone loved it and wanted the recipe. A definite keeper. Thanks” ~ Sally
I’ve always loved corn pudding, corn casserole, corn soufflé—whatever you call it, it’s pure comfort food and a family favorite. But I’ve never been a fan of boxed cornbread mix like Jiffy or recipes loaded with sour cream or creamy style corn. So I set out to create this easy corn casserole that’s every bit as creamy, soft, and savory, using only real, simple ingredients. No Jiffy mix, no sour cream, no cream style corn; just sweet frozen corn (no thawing needed) and a few pantry staples that bake up light, fluffy, and full of flavor.
This corn casserole has become one of my most requested side dishes every year, it’s truly award-winning. It’s a staple every holiday, from Thanksgiving to Easter, and it’s always the one people ask for the recipe after tasting. It’s delicious served alongside Herbed Buttered Turkey or Spiral Ham.
And when life gets busy or the weather turns warm, my crockpot version saves the day, keeping the kitchen cool while delivering that same delicious, comforting flavor. However you make it, this dish is sure to be a big hit wherever it’s served. You might also try this Pineapple Casserole alongside it! Pure comfort!
Pro Tip: This is not a thick, cornbread-type of pudding. It is a soft corn soufflé with a more bread pudding-like consistency.
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Why You’ll Love this Recipe
- Easiest side dish for beginner cooks. If you need a recipe for a weeknight meal or to bring to a potluck or holiday dinner, this 7-ingredient corn casserole is quick to prepare.
- No Jiffy baking mix, and still simple to make. I made sure to keep this recipe easy to mix together with pantry-staple ingredients.
- Customize with mix-ins. While I’m a big fan of the classic recipe, you could also add cooked bacon bits, shredded cheddar cheese, diced jalapeno and more to change the flavors.
Ingredients
- Frozen corn | I used a combination of white and yellow sweet whole-kernel corn. If preferred, substitute fresh corn or even canned corn, but not creamed 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 butter, add another ¼ teaspoon of kosher salt.
- 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. This is in place of the corn muffin mix.
- Baking powder and eggs give this tender, sweet corn casserole lightness and lift without Jiffy mix.
- 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 this Easy Corn Casserole Recipe
- Before you start, grease a 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 casserole 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.
- 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!
Expert Tips
- Check your oven temp using an oven thermometer to confirm and adjust. This can change the cook time on your corn pudding and you don’t want to overbake it.
- If the corn casserole is not quite done at the end of the bake time, 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 texture is soft, soufflé, or custard-like. It’s unlike cornbread or other recipes that use Jiffy Mix.
- Use a quality butter; lesser butters contain a higher water content making the texture not as creamy and rich.
- If you choose to use canned corn, drain it really well before mixing it into the casserole batter!
- Pudding-style casseroles or souffles can be tricky to determine when they are done. This corn pudding is done when the edges are golden brown and a knife inserted into the center 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.
Recommended Tools
- I love my Staub bakers, you will too!
- Love these glass mixing bowls.
- My favorite wooden spoon.
Variations and Substitutions
This easy corn casserole recipe is wonderfully flexible! Try a few of these swaps or mix-ins to make it your own:
- Flour: Substitute all-purpose flour with whole wheat flour or a gluten-free all-purpose blend for a diet-friendly option.
- Make it Sugar-Free: Swap granulated sugar for Monk Fruit, coconut sugar, or brown sugar for a slightly different flavor profile.
- Cheesy Corn Casserole: Stir in 1-2 cups of shredded cheddar cheese, Monterey Jack, or pepper jack for a cheesy twist.
- Add some Spice: Add diced jalapenos, a can of diced green chiles, a pinch of cayenne, or a dash of smoked paprika for a little heat.
- Other Add-ins we’ve tried: Mix in chopped green chiles, diced bell peppers, crumbled bacon, or a handful of green onions for extra flavor and texture.
The post and images were updated in 2025 to improve the reader experience; the original recipe remained unchanged.
Other Ways to Make this Recipe
- For a Vegan Version: While I have not tried this, the recipe can be made 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.
- Gluten-free Recipe: Replace all-purpose flour with gluten-free all-purpose flour to make an easy, delicious gluten-free corn side dish. I’ve made this version dozens of times.
- Individual Portions of Corn Casserole: 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.
- In the Slow Cooker: To free up valuable oven space during the holidays, make this crockpot corn casserole without Jiffy!
- Make a half recipe: 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.
Storage, Freezing & Reheating Tips
Refrigerate: Wrap leftovers tightly or place them in an airtight container. Corn casserole will keep well in the refrigerator for 3–4 days.
Freeze: Let the casserole cool completely, then cover it with plastic wrap and a layer of aluminum foil, or transfer portions to an airtight container. Freeze for up to 3–4 months.
Best ways to reheat corn pudding casserole
- Microwave (single portions): Place a serving on a microwave-safe plate, cover lightly, and heat in 30-second intervals until warmed through.
- From frozen: Let the casserole sit at room temperature for about 30 minutes while you preheat your oven. Rewarm, covered, in a 325°F (165°C) oven for 20–30 minutes.
- From refrigerated: Cover and bake at 300°F (150°C) for 15–20 minutes, or until heated through.
What to Serve With This Corn Pudding Recipe
I always look forward to the delicious side dishes at family holidays, not just Thanksgiving and Christmas, but also Easter and Mother’s Day! Here are some of our favorites:
- 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
- Cheesy Asparagus Casserole
- Cheesy Party Potatoes
- Broccoli Au Gratin
- Award-winning best au Gratin Potatoes recipe
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 refrigerate it 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 soufflé or custard than a cornbread.
Compared to others out there with lots of mixes, canned creamed corn I would say this is one is healthier. It’s clean because 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!
More Corn Side Dishes
Our favorite holiday side dishes
More from The Fresh Cooky
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Video
Equipment
Ingredients
- ¼ cup granulated sugar I use all-natural can sugar, or white 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 aka 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, flour, baking powder, and salt with a fork or whisk in a small bowl, set aside.¼ cup granulated sugar, 3 tablespoons all-purpose flour, 2 teaspoons baking powder, 1 ½ teaspoons kosher salt
- In a large mixing bowl, whisk eggs, whipping cream and melted butter cooled. Gradually add the dry and wet ingredients, whisking until thick and smooth.6 large eggs, 2 cups heavy whipping cream, ½ cup butter
- Stir in the frozen (unthawed) or drained canned corn and pour into a 9×13 greased casserole dish casserole dish. *Not cream style corn.8 cups whole kernel 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
- From frozen: Let sit at room temperature for about 30 minutes. Cover and warm in a 325°F oven for 20–30 minutes.
- From refrigerated: Cover and heat in a 300°F oven for 15–20 minutes, or until warmed through.
- Single portions: Reheat on a microwave-safe plate in 30-second intervals until hot.
Nutrition
Karen Durrer
Love this recipe!
Thanks so much, Karen!
Mel
3 TB of flour or 1/4 cup because they are different amounts
Hi Mel, that is a bit confusing it’s ¼ sugar, 3 tablespoons flour. I need to clean that up.
Mel
Thank you for the reply. I ended up using 2 tablespoons of sugar and a quarter cup of flour and it turned out wonderfully and it seemed to cook in 55-60 minutes and it was a huge hit so thank you for a delicious recipe that will go on repeat and This one will be shared with many! Merry Christmas.
Thank you Mel! I love your twist and am so glad everyone loved it!!
angie
do you know if it is possible to cook this in an slow cooker or instantpot
Yes Angie, I actually have the slow cooker version in the blog. I’ve never tried in the instant pot. Here’s the slow cooker version.
https://www.thefreshcooky.com/crock-pot-corn-casserole-without-jiffy/
Dawn Vandermillen
This one of my favorite recipes for Thanksgiving. Actually making it ahead and freezing it this year for an easy prep. I make the 9×13 even though it’s a lot for my family because I always want leftovers. 😋
Thank you, Dawn!! It’s one of our favorites too!
Thanks Dawn! So glad you love it! It’s a great make ahead side and a leftover I never mind!
Beth
Very good. Served cold at an outdoor gathering. Mixed together Saturday and baked on the day of event. That tip helped a lot! Thank you for the healthy version!
Thank you, Beth! That’s so sweet!