In Good FlavorNeed an easy, crowd-pleasing side dish? This Corn Casserole without Jiffy Mix is soft, moist, and buttery, with lightly crisped edges. It takes under 10 minutes to prep—perfect for your fall dinners and busy holiday table!
Making corn casserole from scratch is almost as easy as using a Jiffy mix, but with pure ingredients and takes only a few extra minutes. This recipe makes the absolute best corn casserole—it’s mildly sweet, buttery, tender, and packed with real corn flavor.
Jiffy corn muffin mix makes delicious corn casseroles; however, it contains additives and preservatives. Plus, did you know the standard variety actually isn’t vegetarian? Unless you can find their specific vegetarian box (which might not always be available), making your corn casserole or pudding from scratch is the easiest way to keep it completely vegetarian and crowd-friendly!
What’s the difference between corn casserole, corn pudding, and corn soufflé?
Call them what you like, but they are all part of the same delicious family! They just differ a bit in fluffiness and texture. Many people use these terms interchangeably. Think of corn casserole as the most cornbread-like version—but wonderfully soft, spoonable, yet denser than corn pudding. Corn pudding leans into a custardy, looser texture, while corn soufflé is the fluffiest, lightest, and most airy of them all.
This corn casserole recipe has exactly the texture I love. It is tender, moist, perfectly spoonable, and has such a rich, comforting mouthfeel.
Why You’ll like this recipe:
- Super easy to make and prepared in just one bowl.
- Less than 10 minutes of prep before they go in the oven.
- Better quality ingredients than using Jiffy.
- Control of salt and sweetness levels.
- It’s vegetarian, which appeals to a wider audience.
- Easily customizable.
Ingredients needed:
- All-purpose flour: Provides structure and helps to bind everything together.
- Fine yellow cornmeal: Helps bind and adds the subtle corn flavor.
- Canned whole kernel corn: One can, well drained.
- Canned cream style sweet corn: One can, used as is.
- Butter: Melted and cooled slightly.
- Sour cream: Adds richness, moisture, and a slight tang. Use full-fat sour cream for the best results, but you can also substitute with light sour cream.
- Granulated sugar: Imparts sweetness. This is a mildly sweet corn casserole. You can reduce the sugar to suit your taste.
- Salt: Enhances the corn flavor and cuts through the richness.
- Baking powder: Acts as a leavener, providing lift, lightness, and airiness.
- Baking soda: This alkaline compound reacts with the acidic sour cream to produce carbon dioxide to leaven the casserole.
Recipe highlights:
- In a mixing bowl, combine flour, cornmeal, sugar, salt, baking powder, and baking soda, then whisk to combine.
- Next, add the cream style corn, drained kernel corn, sour cream, and butter. Whisk to combine, then pour into the prepared baking dish.
- Bake for 45-50 minutes.
- Refer to the recipe card below for detailed instructions.
What to serve it with:
This side dish just evokes comfort and pairs well with almost anything. It’s a family dinner favorite and always appears on our holiday meals, perfect with Thanksgiving turkey, ham, or roasts. Here are some other fantastic pairings:
- Air Fryer Steak with Onion Gravy
- Slow Cooker Pot Roast
- Sticky Cranberry Orange Glazed Pork Ribs
- Chuck Steak Roast
- 5-Ingredient Beef Pie
- Roasted Balsamic Rosemary Chicken Leg Quarters
- Potato Prosciutto and Apple Stuffed Pork Loin
Add-ins:
This corn side dish is already perfect as-is, but it is also incredibly easy to customize! If you prefer a savory twist, just cut back on the sugar and add a pinch more salt. You can also make it your own by tossing in shredded cheddar, jalapeños, green chilies, roasted red pepper, scallions, bacon, or a kick of cayenne pepper.
Can you make it ahead?
You can easily assemble this casserole a day ahead. Just cover it tightly and keep it in the fridge until it’s time to bake. When you’re ready, let it sit at room temperature for 30 minutes. Then pop it in the oven!
You can also bake the corn casserole a day or two ahead. When you’re ready to eat, let it sit at room temperature for 30 minutes. Then cover it loosely, put it in the oven, and bake at 325° to 350°F until heated through.
Can you use a slow cooker?
You can absolutely cook corn casserole in a slow cooker. It’s a great way to free up the oven when you prepare big meals like Thanksgiving dinner or Christmas dinner. That’s how I make this Slow Cooker Corn Soufflé I shared years ago.
To make in the slow cooker, assemble the casserole as instructed. Grease the inside of the pot, then pour in the corn casserole. Cook on low for 4-5 hours or high for 2-3 hours. I recommend checking early, as different slow cookers or crockpots cook at different rates. It’s done when the edges are golden brown, and the center is set.
How to store:
Store in an airtight container in the fridge for up to 4 days. To freeze, wrap in plastic wrap or aluminum foil, then place in a freezer-safe container or bag. Defrost in the refrigerator overnight. For both refrigerated and defrosted corn casserole, let it sit at room temperature for 20-30 minutes before reheating.
Reheat at 350° F, loosely covered, for 20- 30 minutes, or until heated through. Microwave individual portions in 30-second intervals until heated through.
Pro tips:
- You can replace canned corn with fresh or frozen corn.
- For fluffy, tender corn casserole, don’t overmix, or it will become gummy and dense.
- Use good quality butter and full-fat sour cream for richer flavor.
- For fluffier and smoother mouthfeel, add an egg to the recipe.
- To double the recipe, double the ingredients and bake in a 9×13” baking pan. You will need to bake for 15-20 minutes longer.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, have on my wish list, or are highly rated.)
- Silicone spatula—this set of assorted spatulas and a brush is heat-resistant up to 500°F.
- Hand whisk—this is 11”, stainless steel, and has a comfortable non-slip handle.
- Mixing bowls—this set of three nesting mixing bowls has good grip handles, non-slip bottoms, and a pour spout. I have this set and love it!
You Might Also Like:
Slow Cooker Corn Soufflé
Carrots and Turnips with Honey Pecans
Cauliflower and Butternut Au Gratin
4-Ingredient Go-To Potatoes
Corn Casserole without Jiffy Mix
Description
Need an easy, crowd-pleasing side dish? This Corn Casserole without Jiffy Mix is soft, moist, and buttery, with lightly crisped edges. It takes under 10 minutes to prep—perfect for your fall dinners and busy holiday table!
Ingredients
Instructions
- Preheat the oven to 350° F. Lightly grease the bottom and sides of an 8 x 8 x 2-inch square baking pan with cooking spray or softened butter.
- In a mixing bowl, combine flour, cornmeal, sugar, salt, baking powder, and baking soda. Whisk to combine. Add the cream style corn, drained kernel corn, sour cream, and butter. Whisk to combine, but avoid overmixing. Pour into the prepared baking dish.
- Bake for 45-50 minutes or until the edges are lightly browned and the center is set.
- Makes 9 servings.
The butter is in addition to the ingredients listed.
Notes
- *For a more savory corn casserole, reduce the sugar to 1/8 cup and use salt to 1/2 and up to 3/4 teaspoon, depending on your desired level of savory.
- For a custardy, tender, and fluffier corn casserole, add 1 to 2 eggs. The more eggs you add, the fluffier and more soufflé-like it will be.
- To cook in a slow cooker, set it on low for 4-5 hours or high for 2-3 hours.
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