Easy Corn Casserole (without Jiffy)

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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.

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.

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.

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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Yield: 9-12 servings

Best Corn Pudding Casserole

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.

Print

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Pyrex Glass Measuring Cup Set
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  Dansk Kobenstyle White Large Baker
• 
  Sweese 503.101 Porcelain Ramekins for Baking - 12 Ounce Souffle Dish - Set of 4, White

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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