Easy corn casserole without Jiffy mix is so simple; using everyday, all-natural ingredients. This corn pudding recipe, simply put — is the best corn side dish. Plus easily adapt to be gluten free.
This from scratch corn casserole 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.
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.
- 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.
Ingredients you need
Simple, all natural ingredients = AMAZING corn pudding.
- 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! 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 this casserole
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.
Storing Instructions
Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months.
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 from scratch corn casserole 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.
More easy casseroles, holiday sides and veggie dishes:
Try these other delicious holiday casseroles and sides:
- Wild Rice Supreme
- Best Easy Chile Relleno Casserole (+ Gluten Free Option)
- The Best Cheesy Garlic Bread Spread
- Tarragon Carrots
- Pineapple Casserole
- Pumpernickel Stuffing Recipe
- Best Potatoes Gratin
- Instant Pot Rustic Mashed Potatoes
- Green Bean Casserole from Scratch
- Praline Yams
- Warm Corn Chowder Salad
- Sweet Maple Apple Salad
- Wild Rice Harvest Salad
- Build a Charcuterie Board
- Best Cowboy Baked Beans
- Antipasto Pasta Salad
- Easy Yeast Rolls
- Sweet Molasses Brown Rolls
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Best Corn Pudding Casserole
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
- 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 9x13 greased casserole dish (the casserole dish pictured is one of my favorites). see below for other pan options.
- 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.
- 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.
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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount 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.
Susan
Friday 2nd of April 2021
Disregard my question about halving the recipe. I just saw your comment in the body of the post about halving it. sorry.
Kathleen
Saturday 3rd of April 2021
Absolutely, no worries Susan!! Glad you found the info, I will make sure it's also in the recipe card.
Susan
Friday 2nd of April 2021
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.
Kathleen
Saturday 3rd of April 2021
Yes, absolutely, just divide the ingredients in half, baking in a smaller 8x8 9x9 casserole dish, checking a few minutes earlier on the time.
Donna A Pollock
Friday 2nd of April 2021
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
Kathleen
Friday 2nd of April 2021
Thank you so much Donna, so glad it was a huge hit!! Happy Easter to you!
Michaela Kenkel
Friday 2nd of April 2021
My hubs went bonkers for this recipe!! It was SO GOOD!
Doris Moore
Friday 2nd of April 2021
@Kathleen, There is a recipe simmular to this that is atamale pie recipe can yours be made for this?
Kathleen
Friday 2nd of April 2021
Love it when we get a winner with the hubby!! Thank you Michaela, happy Easter!