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
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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
Ashley Jones
Hi! Planning on making this soon- so glad to have found one with the Jiffy mix! How necessary is the sugar? Has anyone made it without it?
Hope you love it Ashley, you can absolutely omit the sugar, it adds just a touch of sweetness to the pudding, I like it, but if you prefer not having it, please feel free to leave it out. Happy cooking!
Annie Starnes
Made this again last night along with beef tenderloin and a beautiful salad for dinner the day after Christmas. I followed the recipe exactly as indicated, and it turned out perfectly once again. I love to prepare things from scratch, so this recipe is right up my alley. My husband was hovering around it as it cooled on the stove like the dad in “A Christmas Story”. Thank you, Kathleen, for such a wonderful recipe.
Haha!! I love that picture Annie!! Thank you for your sweet comment!! What a lovely day after Christmas dinner!!
Kalista
Can I use Earth Balance as a substitute for the butter?
It won’t be quite as rich, Kalista but it should work out.
Lauren
I’m going to make this for Christmas this year! Do you think I could make it with buttermilk instead of cream? I’ve got some I need to use up but can pick up cream at the store if you do by think buttermilk would work.
Yes, you can substitute buttermilk, since buttermilk is acidic, it will react slightly more with the baking powder, so I would reduce to 1 ½ teaspoons. It is a little thinner than heavy cream, and it will add some tang to the casserole, but it should work almost like a buttermilk cornbread.
Carol
The corn was a big hit at Thanksgiving! Mine was not the consistency of bread pudding, so I’m not sure where I went wrong, but it was still very good. This will be a repeat, thank you!
So glad you loved it Carol, you probably over baked it a bit. Maybe try a little less time next time.
Eve Voorhis
I lost my recipe years ago and have been looking for this. It is the same as mine, except I remember using half&half instead of whipping cream. If I can get to the store, I’m going to try the whipping cream. My recipe always used smaller amounts. Thank you for publishing this.
You can use half and half too but I personally think it’s better with cream!! So glad you found it and hope you love it!
Ali
Just wondering if anyone has tried to cut the recipe in half…we are only four this year and would love to try to make this recipe!
You can absolutely cut the recipe in half! Use the slider button the the recipe card to get your desired number of servings. Hope you love it, Ali! Or make the full recipe, split into two 8×8 pans and freeze one for another dinner.
Sara Welch
Enjoyed this for dinner last night and it was a savory success! Quick, easy and inexpensive; definitely, a new favorite recipe!
Happy to hear that Sara!!
Love to hear that!! Thanks Sara!
Lauren
This corn casserole turned out delicious – even better than with the box mix! I did add a little cheese – could not stop eating this!
YAY!! Love your tweak on it Lauren, cheese would be amazing!
Holly Coppedge
This was an excellent addition to our Thanksgiving menu last year and we are planning it again for this year. It is a definite keeper. Thanks for sharing.
So glad you plan on making it again!
Donalyn
Coming back to tell you that I made this over the holidays with my own frozen sweet corn from last summer’s garden. It is so good and a million times better than the kind made with a mix!
A million times better for sure! And wow, what times dinner, I’d love to try it with your summer garden corn!
Kit
I made this recipe for Thanksgiving using fresh and frozen from fresh corn. I twice cut the corn from the cobs then slow simmered the cobs in the cream. I scraped the cobs to get the maximum corn flavor. I also made brown butter. Every other ingredient was the same as your delicious recipe. This version was a huge hit with everyone… except purist sweet corn on the cob lovers! More leftovers for me!
Thanks for making my month! Love the idea of brown butter!! YUM!
Judy
Can this be made in a crock pot?
It sure can!! I just tested it on Thanksgiving!! 3 hours on high or 6-8 on low. Happy cooking!
Annie
Delicious! Hubby loves Thanksgiving and looks forward to it for weeks. This year, he asked me to add corn casserole to the menu. I had a hard time finding a recipe without Jiffy cornbread mix, so I was thrilled when I stumbled across this. I followed the recipe exactly and it was a huge hit with everyone. I imagine Prince Charming will request this for Christmas dinner, too, so I printed it and stuck it in my recipe file. Thank you so much.
Oh I love stories like this!! Thank you, Annie! Have a beautiful Christmas season!
Laura Johnson
Love this dish! It turns out perfect every time! Thank you!
Yay!!
Sandy
Do you think this recipe would work in an instant pot?
I’ve never tried it. Let me know if you do!
Diane
This has been a staple recipe for all family holidays. We pulled it from an old cookbook of mom’s and it was called Tee’s Corn Pudding. We could have tripled it and we’d run out. Far far better than the corn casserole recipes with corn bread mix and sour cream.
Now as an adult I’m trying to figure out how to veganize it, if that is at all possible.
So glad you loved it!! Not sure I can help you on veganizing it, Diane! Best of luck!
rebecca
Yum! I love a simple recipe using kitchen staples, this is a great one! perfect with chili
Absolutely!
Carrie Robinson
I just love a good corn casserole as a side dish for holiday dinners! 🙂 I have a version that I make in the slow cooker, but I just might have to try this recipe instead next.
We love this version!
Tavo
Hey there, just wanted to drop a quick note to say your corn pudding recipe is a hit! I’ve tried a few different versions before, but yours takes the cake. The fact that it doesn’t require Jiffy Mix is a real bonus. Keep those delicious recipes coming!
Yay! So glad you loved it, Tavo!
Suja md
Better than store-bought and so much more wholesome! Loving these!
So much better!!
Kathryn
I love how this is made from scratch and it’s so easy! This made the best side dish and I could eat this every day as we all love cornbread 🙂 Thanks for sharing!
So glad you loved it!
Laura Johnson
AMAZING!
Thanks, Laura!
Lisa
Does the frozen corn need to be thawed first?
It does not!!
Diane
Lost this recipe 5 years ago and have been making from “memory” every holiday. always make a double batch as its amazing and everyone loves it. So happy to find the actual recipe/had made multiple searches online but never found these exact ingredients and I know this is it! The baking powder does something and was missing in every other recipe I saw \, THANK YOU!!!
Thank YOU, Diane! I so appreciate your sweet words and taking the time to write a comment.