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.
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
Mary Kielb
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
I’m so sorry to hear that Mary, I never understand how some people just love something, others not so much — guess that is what makes our world go round!
Mary Kielb
Can I replace the flour with cornstarch, if so do I use the same amount as the flour
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!
Kathleen
Jessie Rae
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!
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
Jen
This is so yummy! It was the perfect side dish for dinner tonight!!
So glad you loved it!
whitney
This is even easier than using the mix and I love that I know exactly what I am putting into it. Thanks for sharing!
Yes, it really is so much easier and tastier too!
Anita
This recipe is a great use for my frozen corns. It’s easy and really delicious.
Thank you so much Anita!
Shashi at Savory Spin
I am bookmarking this to try for Easter – such a fab and easy recipe! Its sure to be a hit with my family!
Thank you so much!
Roxana
Corn is a favorite in our home. This casserole looks so comforting, buttery and creamy. Love all the tips and easy steps.
It is all those things Roxana!
Dionne
This casserole recipe is too good. I mean, it is so easy to make and it looks absolutely stunning!
Thank you so much!
Natalia
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 ❤️
Thank you so much! Love hearing this and yes depending on your baking dish and oven’s that range in temps many of us need to bake it a bit longer!
Shanna
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!!!
Devena Maharaj
What can I use instead of eggs
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!
Shelly
Do you thaw the corn before adding to the recipe?
No, you dump it in frozen!!
Theresa
Great recipe! I had to scale down the recipe for small family dinner. It came out great! It’s an easy recipe to prepare. Thank you!
That is great to hear Theresa! So glad you loved it!
Sherry
I halved this recipe! Yum!
YAY!!! So glad you enjoyed!!
Min
Will be making this again for sure!
Kayla
Maybe the measurements are off but this didn’t come together at all.
Kayla
There’s not enough flour in the recipe. And no corn meal at all. It came out like corn mixed with scrambled egg mush.
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.
Sherry
@Kayla, you need to bake it alittle longer. I bakedmine@350* for 1 hour and it was fine.
Thanks for helping out Sherry!
Sam
@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!
Thanks for reaching out to Kayla on this Sam! Appreciate that and I hope if you gave it a try you liked it!
Jennifer Stewart
This is comfort food at its finest. Rich, Creamy and goes with anything.
Thank you Jennifer, it really does!
Susan
Disregard my question about halving the recipe. I just saw your comment in the body of the post about halving it. sorry.
Absolutely, no worries Susan!! Glad you found the info, I will make sure it’s also in the recipe card.
Susan
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.
Yes, absolutely, just divide the ingredients in half, baking in a smaller 8×8 9×9 casserole dish, checking a few minutes earlier on the time.
Donna A Pollock
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
Thank you so much Donna, so glad it was a huge hit!! Happy Easter to you!
Michaela Kenkel
My hubs went bonkers for this recipe!! It was SO GOOD!
Love it when we get a winner with the hubby!! Thank you Michaela, happy Easter!
Doris Moore
@Kathleen, There is a recipe simmular to this that is atamale pie recipe can yours be made for this?
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!
Madi
This is such an awesome side for any meal! I love it with venison stew!
Jules
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.