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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. 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.

A serving of the best corn pudding casserole without jiffy mix on a pretty plate with yellow daisies in background.

Ingredients you need

Simple, all natural ingredients = AMAZING corn pudding.

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! 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.
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.

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.
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 I make corn souffle 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 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.
serving corn pudding with wooden spatula.

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.

easy best corn pudding casserole without jiffy mix plated with fork and flours in background.

More easy casseroles, holiday sides and veggie dishes:

Try these other delicious holiday casseroles and sides:

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Yield: 9-12 servings

Best Corn Pudding Casserole

A serving of the best corn pudding casserole without jiffy mix on a pretty plate with yellow daisies in background.

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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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.

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.

Did you make this recipe?

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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!

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