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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 Easy Cheesy Broccoli Au Gratin Recipe 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.

Frequently Asked Questions

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 you make corn casserole 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.


  • 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:

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’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. Read more about Kathleen here.

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  1. 5 stars
    Delicious!! Just the consistency I was looking for! Very light with just a touch of sweetness! My new go-to for corn casserole. Also reheated perfectly!

  2. 5 stars
    I’m hoping this recipe is like my grandma’s! I have a small oven, problem at Thanksgiving. Can this casserole be made in the slow cooker? Thanks!

    1. Hi Martha, I’m not sure how it will work. But someone else asked the same, I’d give it a try cooking on low for 4 hours then checking but leave yourself time in case it takes longer than that!! Let me know how it works!!

  3. 5 stars
    We had an early Thanksgiving this year and I made your easy corn casserole! Everyone loved it and asked for the recipe, so I just forwarded it to several friends and neighbors!

      1. I did mine in the 13×9 casserole slow-cooked for 4 hours on low. I think next time I will try 6 hours, had to put it in oven to let it firm up a bit before serving. It was fantastic! Not a drop left!

  4. 4 stars
    The taste in this was okay, but I just could not get the center to set. I eventually had to take it out and stir the whole thing together again to get an even consistency. This was probably an issue in my preparation, but I have no idea what I did wrong.

    1. The things I can think of is your oven isn’t actually heating to the correct temp (mine runs 25 degrees cooler) and maybe you used a smaller pan? Sorry it didn’t turn out as planned! It’s a favorite in our family!

  5. I planned to double this recipe and make it for Thanksgiving tomorrow. I have gone to 4 stores and everyone is completely sold out of heavy whipping cream! I was thinking about replacing it with either half and half or full fat Greek yogurt. Any suggestions?

    1. Oh goodness, here is what I found A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn’t require whipping, you can simply substitute an equal amount of half-and-half.

    1. I just had another reader ask that, because we’re relying on it to help thicken I’m not sure how it will work with just half and half it might be fine. Here is a substitute I found.

      A combination of half-and-half and butter makes the best all-around heavy cream substitute. Both heavy cream and half-and-half are made from cream — the distinction is that half-and-half is a mixture of cream and milk and has about a third as much as fat. However, combining half-and-half with a little butter works well. Substitute for 1 cup of whipped cream by mixing 7/8 cups half-and-half and 1/8 cup melted butter. If your recipe doesn’t require whipping, you can simply substitute an equal amount of half-and-half.

  6. 5 stars
    Holy. Moly. This is the best corn casserole I’ve ever had. It’s a perfect consistency, which I find hard to achieve with many corn casserole recipes.

  7. 2 stars
    I made this today, to be honest, nobody really liked it, it was just okay. I really didn’t like it either, found it to be very blah , but thanks for recipe

    1. Hello Mary,

      You may replace with cornstarch though I have never tried it, you need a lot less cornstarch, I would try 2-3 teaspoons of cornstarch, dissolved in a few teaspoons of water and then added to the mixture.

      Let me know how it turns out!

  8. 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!

    1. 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

  9. 5 stars
    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 ❤️

  10. 5 stars
    This recipe was EXACTLY what I’ve been searching for! I used to order corn soufflé at my favorite restaurant in Houston. I couldn’t find a recipe like it. This was as close as it gets! So light and fluffy! Thank you!!!

    1. 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!

    1. 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.

    2. @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!

  11. 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.

  12. 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

      1. 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!

  13. 5 stars
    I was prepared for the jiffy mix in the ingredients and elated when this was a from scratch recipe! We loved it and it was so easy to make.