This corn casserole recipe has a sweet and creamy filling with a bready texture on top that is just so good. Plus, it's so, so quick and easy to make. In fact, just 5 minutes of prep work is all that's needed to get it together, then your oven does all of the heavy lifting from there. If you're looking for a side dish the whole family will love - and one that you'll love making - you've found it!
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Why You'll Love This Recipe
Made from scratch. Making corn casserole without Jiffy mix is easy to do, and it tastes so much better when it's totally homemade.
5-minute prep. This casserole will take you a few minutes to prepare, then it just has to bake in the oven.
The perfect side dish. Whether you're looking for an easy weeknight side dish, something for the holidays, or when you have guests over, this recipe is versatile and sure to satisfy.
Family favorite. Kids and adults always load their plates up with this casserole, so it'll be a hit with whoever you serve it to.
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 probably have all of them at home already.
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
See, not bad, right?!
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
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.
2. Mix the dry ingredients: In a small bowl, combine the sugar, flour, baking powder, and salt with a whisk and set it aside.
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.
4. Bake and serve: Transfer the prepared corn pudding equally into the 4 ramekins - or casserole - dish and bake for about 30 minutes. Serve warm, and enjoy!
My Pro-Tips To Make The Best Recipe
- Use large ramekins for single-serve portions or a baking dish for a crowd.
- Use half whole kernel corn and half canned creamed corn for a balance of different textures.
- Top the casserole with shredded cheddar cheese, chopped jalapeños, green onions, or bacon for added flavor.
- You'll know the pudding is done baking when the edges are golden brown, and a knife inserted in the center of the casserole comes out clean.
My Recommendations For Storing The 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.
FAQS About This Corn Casserole Recipe
What is corn casserole usually made of?
Corn casserole is traditionally made with creamed corn, corn muffin mix, sour cream, melted butter, and eggs. However, since this recipe is a corn casserole made without Jiffy - the corn muffin mix - it's made with sugar, flour, baking powder, salt, eggs, butter, heavy cream, and whole kernel corn.
Can you make this corn casserole ahead of time?
Yes, you can prep this corn casserole and store it in a covered baking dish or cover the ramekins with plastic wrap. Store in the fridge for a few days, and bake the casserole when you're ready to serve.
What can I serve with corn casserole?
More Casserole Recipes
- Carrot casserole
- Cauliflower casserole
- Artichoke casserole
- Biscuits and gravy casserole
- Green bean tater tot casserole
- Southern sweet potato casserole
- Combine sugar, flour, baking powder, and salt with a fork or whisk in a small bowl. Set aside.
- In a large mixing bowl, whisk egg, cream, and melted butter. Add the corn and mix. Gradually add the sugar flour mixture, whisking until thick and smooth.
- Transfer to 4 ramekins set on a baking sheet or a casserole dish. Bake at 350°F ( 180ºC) for about 30 minutes. The pudding is done when the edges are golden brown, and a knife inserted into the center of the pudding comes out clean.
Serving Size:1 serving
Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 649mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 4g