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Corn Casserole Without Jiffy baked in a white dish
TasteWiser

Corn Casserole 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.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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

Equipment

  • 1 9-by-13-inch baking dish
  • 1 Food thermometer

Method
 

  1. 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.
    Corn Casserole Without Jiffy: Mix the dry ingredients
  2. 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.
    Corn Casserole Without Jiffy: Add the wet ingredients
  3. Fold in the drained whole-kernel corn and undrained creamed corn. Add optional cheddar if using. Spread evenly in the prepared baking dish.
    Corn Casserole Without Jiffy: Fold in the corn
  4. 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 Without Jiffy: Bake and rest

Notes

This recipe has not yet been kitchen-tested by Tastewiser. Images are AI-generated illustrations. Times are estimates: use the stated temperature and doneness checks, and adjust for your equipment. Nutrition is estimated per serving from the listed ingredients; brands and portions change the result.
Refrigerate perishable leftovers within 2 hours (within 1 hour above 90°F/32°C). Use shallow containers at 40°F/4°C or below. Reheat leftovers to 165°F/74°C. Optional additions are excluded from nutrition unless listed as part of the main recipe.