Corn Casserole Without Jiffy

This corn casserole recipe without Jiffy is a staple comfort food side dish—sweet, creamy, buttery, and perfectly golden on top. Every bite has that soft, pudding-like texture with a light, bready crust that makes it absolutely irresistible. It’s made completely from scratch with simple pantry staples, but it tastes like something straight out of a Southern holiday feast. Whether I’m serving it for a casual Sunday dinner or my family’s big Thanksgiving spread, this homemade corn casserole always steals the show. Once you make it, you’ll see why it’s a dish I come back to year after year.

Why You'll Love This Corn Casserole Recipe Without Jiffy

• Made completely from scratch: This corn casserole is 100% homemade—no boxed mix needed! Instead of using Jiffy, you’ll mix simple pantry ingredients like flour, sugar, baking powder, butter, eggs, and corn to create that same soft, golden texture and rich flavor. It’s proof that from-scratch really does taste better.
• Quick 5-minute prep: Even though it’s homemade, this casserole couldn’t be easier to make. All you need is one bowl and about 5 minutes of prep time to stir everything together. Then, just pop it in the oven and let it bake while you finish the rest of dinner. It’s simple, foolproof, and always comes out perfect.
• Perfect for any occasion: This recipe fits right in with any meal—serve it as a cozy weeknight side, a crowd-pleasing potluck dish, or a holiday favorite for Thanksgiving, Christmas, or Easter. Its creamy, slightly sweet flavor complements everything from roast turkey to ham to barbecue.
• A guaranteed family favorite: Everyone in the Cunningham family loves this casserole—kids, adults, and everyone in between. The creamy corn filling, buttery richness, and tender, golden top make it impossible to resist. I always recommend making a double batch because it disappears faster than you’d think! 
• Better than the box: While many corn casseroles start with Jiffy mix, this version delivers all the same comfort with a fresher, more flavorful homemade taste, still with minimal effort. The from-scratch batter creates a casserole that’s buttery, fluffy, and perfectly balanced between sweet and savory. Once you try it, you’ll never go back to the boxed mix again.

Ingredients You'll Need

You might think you need a ton of extra ingredients to make corn casserole without Jiffy mix, but that's not the case. In fact, just a few simple everyday ingredients are all you'll need to replace the Jiffy mix, and you likely already have them at home.

Anyway, here's what you'll need: 

• 3 tbsp. sugar
• 2 tbsp. flour 
• 1 tsp. baking powder
• 1 tsp. salt
• 2 ½ cups canned whole kernel corn
• 1 egg, large
• ¼ cup heavy cream
• 2 tbsp. butter

By the way, you can use any leftover canned corn to make this corn casserole with cream cheese or this Mexican street corn casserole. They're two more of my favorite corn recipes, so I highly recommend checking 'em out!

How To Make Corn Casserole without Jiffy

Step 1: Prep Work

Preheat your oven to 350°F ( 180ºC) and either take out an 8x8 casserole dish or set 4 large ramekins on top of a baking sheet.

Step 2: Mix the Dry Ingredients

In a small bowl, combine the sugar, flour, baking powder, and salt with a whisk and set it aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk the egg with cream, canned corn, and melted butter. Gradually add the dry ingredient mixture into the bowl, whisking until you have a thick and smooth batter.

Step 4: Bake and Serve

Transfer the prepared corn pudding evenly into the 4 ramekins or casserole dish and bake for about 30 minutes. Serve warm, and enjoy!

My Pro Tips To Make The Best Corn Casserole without Jiffy

• Pick the right baking dish: If you’re serving a crowd, bake your corn casserole in a 9x13-inch dish so everyone can dig in family-style. For a fun twist, use large ramekins or small baking dishes for individual portions—perfect for holidays or dinner parties.
• Use a mix of whole kernel and creamed corn: The combination of half whole kernel corn and half canned creamed corn gives you the best texture balance. The kernels add a satisfying bite, while the creamed corn keeps the casserole moist, creamy, and perfectly rich.
• Customize the toppings: This recipe is delicious on its own, but it’s also easy to dress up! Try sprinkling shredded cheddar cheese for extra richness, or add chopped jalapeños for a kick of heat. A handful of green onions or crumbled bacon gives the casserole a savory finish that pairs with the sweet corn flavor.
• Know when it’s perfectly baked: You’ll know your corn casserole is ready when the edges are golden brown, and a knife inserted in the center comes out clean. The center should be soft and slightly custardy but not wet. Overbaking can dry it out, so start checking around the 40-minute mark.
• Make it ahead for holidays: To save time, assemble the casserole a few hours (or up to a day) in advance. Cover tightly with foil or plastic wrap and refrigerate until ready to bake. Let it come to room temperature before baking as directed so it cooks evenly.
• Add a touch of spice or sweetness: For a savory kick, stir in a pinch of cayenne pepper or smoked paprika. Prefer it sweeter? Add 1 tablespoon of sugar or honey to the batter—it brings out the corn’s natural sweetness and gives the casserole a golden top.

How To Store Corn Casserole

• In the fridge: Store the leftover corn casserole in an airtight container in the fridge for about 5 days.
• In the freezer: Allow the casserole to cool completely, then freeze in a freezer-safe container for up to 3 months.
• Reheating: Keep the casserole in the ramekins - or baking dish - and heat it in the oven for about 10-12 minutes at 350°F. Microwave individual portions in 30-second intervals until reheated. 

Corn Casserole Without Jiffy FAQS

What is corn casserole usually made of?

Traditional corn casserole recipes are made with creamed corn, whole kernel corn, sour cream, melted butter, eggs, and a corn muffin mix like Jiffy. However, since this version is a corn casserole made without Jiffy, it’s completely homemade. It uses a simple combination of flour, sugar, baking powder, salt, eggs, heavy cream, butter, and corn to create that same tender, bready texture with a rich, buttery flavor. It’s the perfect from-scratch alternative if you want to skip the box mix.

Why is my corn casserole runny?

If your corn casserole turns out runny, it likely needed more baking time or had too much liquid. Make sure to drain the canned corn well before mixing, and bake until the center is set and a knife inserted in the middle comes out clean. Let it rest for 5–10 minutes before serving, allowing it to firm up.

Can I make this corn casserole ahead of time?

Yes! This recipe is great for meal prep and holiday cooking. You can mix everything together, transfer it to a baking dish or individual ramekins, and cover tightly with plastic wrap. Store it in the fridge for up to 2 days before baking. When you’re ready to serve, let it sit at room temperature for 20–30 minutes, then bake as directed. This is especially convenient for Thanksgiving, Christmas, or large family dinners when oven space is limited.

What can I serve with corn casserole?

This corn casserole is best served with classic comfort food dishes. Try pairing it with meatloaf with stuffing, chicken and stuffing casserole, cheesy ham and potato casserole, or french onion pork chops. It also makes an ideal side for roast turkey, baked ham, or pot roast—making it a go-to dish for both weeknights and holidays.

More Casserole Recipes

• Carrot casserole
• Cauliflower casserole
• Artichoke casserole
• Biscuits and gravy casserole
• Green bean tater tot casserole
• Southern sweet potato casserole