Easy Corn Casserole Recipe Without Jiffy

This corn casserole recipe is creamy in the center, lightly golden on top, and made from scratch without boxed Jiffy mix. It sits somewhere between corn pudding and soft cornbread, which makes it a comforting side dish for Thanksgiving, Christmas, potlucks, or Sunday dinner.

If you have been searching for an easy corn casserole without Jiffy, this version uses basic flour, cornmeal, baking powder, butter, eggs, corn, and sour cream to create the familiar texture without relying on a packaged muffin mix.

Why You’ll Love This Corn Casserole Recipe

• Made without boxed corn muffin mix.
• Uses pantry-friendly ingredients.
• Soft, creamy texture with sweet corn in every bite.
• Simple mixing and baking method.
• Can be baked ahead and reheated.

Ingredients

Use the quantities below for 10 servings. Optional ingredients are not included in the nutrition estimate.

• 120 g all-purpose flour — 1 cup, spooned and leveled
• 80 g yellow cornmeal — ½ cup
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 0.5 teaspoon fine salt
• 2 large eggs
• 113 g unsalted butter — ½ cup, melted and cooled slightly
• 240 g sour cream — 1 cup
• 240 ml milk — 1 cup
• 1 15.25-ounce can whole-kernel corn — drained
• 1 14.75-ounce can creamed corn — undrained
• 1 cup shredded cheddar — optional; excluded from nutrition

How to Make Corn Casserole Without Jiffy

1. Mix the dry ingredients

Preheat the oven to 350°F (177°C). Grease a 9-by-13-inch baking dish. Whisk the flour, cornmeal, sugar, baking powder and salt in a large bowl.

2. Add the wet ingredients

In another bowl, whisk the eggs, melted cooled butter, sour cream and milk. Stir into the dry mixture just until combined; do not taste raw batter.

3. Fold in the corn

Fold in the drained whole-kernel corn and undrained creamed corn. Add optional cheddar if using. Spread evenly in the prepared baking dish.

4. Bake and rest

Bake for about 50–60 minutes, until lightly golden, the center is set and an inserted thermometer reaches at least 160°F (71°C). There should be no wet batter. The card uses 55 minutes as a guide. Rest for 10 minutes before serving. Dish and oven differences affect timing.

Corn Casserole vs. Corn Pudding

The names are often used interchangeably. Corn pudding is generally softer and more custard-like, while corn casserole tends to have a little more structure from flour or cornmeal. This recipe lands in the middle: creamy enough to spoon easily, but sturdy enough to hold its shape on a plate.

Tips for a Creamy Corn Casserole

Do not overmix the batter after adding flour and cornmeal. Overmixing can make the casserole heavy. Use full-fat sour cream for the richest texture, and allow the casserole to rest for 10 to 15 minutes after baking.

If you prefer a more savory corn casserole from scratch, reduce the sugar and add black pepper, chopped green onion, or a little smoked paprika.

Make-Ahead Instructions

Bake a day ahead, then refrigerate promptly in shallow portions within two hours. Reheat covered until the center reaches 165°F (74°C), uncovering near the end if you want a drier top.

Serving Ideas

Serve with our green bean casserole and cranberry sauce with orange. For a holiday drink, try non-alcoholic Christmas morning punch.

Nutrition Card

Estimated per serving when divided into 10: 300 calories, 16 g fat, 34 g carbohydrates, 7 g protein, 2 g fiber and 450 mg sodium. Values are ingredient-based estimates and vary by brand and portion size.

Calories Card

Approximately 300 calories per serving. Optional toppings and additions can increase this figure. The full printable recipe is at the end of the article.

Tastewiser Cooking Notes

Use a 9-by-13-inch dish so the batter depth matches the method. Drain whole-kernel corn but keep the liquid in creamed corn. The top can brown before the center sets; tent loosely with foil if necessary. A creamy texture should not mean raw egg or wet flour batter.

This recipe has not yet been kitchen-tested by Tastewiser. Photos are AI-generated illustrations, and cooking times are guides rather than tested guarantees. Use a food thermometer and the stated doneness checks. See the USDA temperature guidance.

Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C), using shallow containers at 40°F (4°C) or below. Use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C). Do not wait for a large pot or baking dish to cool completely on the counter.

Frequently Asked Questions

Can I make corn casserole without Jiffy?

Yes. Flour, cornmeal, baking powder, salt, and a small amount of sugar create a simple homemade replacement.

Can I use frozen corn?

Yes. Thaw and drain it well before adding so extra water does not loosen the casserole.

Can I freeze corn casserole?

Yes. Cool completely, wrap well, and freeze. Thaw overnight in the refrigerator before reheating.

Final Thoughts

If you need an easy corn casserole recipe without Jiffy, a creamed corn casserole, or a simple corn pudding casserole from scratch, this recipe gives you a soft, buttery holiday side using everyday ingredients.

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