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This Corn Casserole without Jiffy is buttery, creamy, and downright irresistible. With a soft, custardy texture and golden, caramelized edges, it strikes that perfect balance between cornbread and corn pudding and will have everyone digging into seconds.
Whether served alongside roast turkey, baked ham, or with a scoop of crockpot chili, this from-scratch corn casserole tastes just like Grandma's. Best of all, you can skip the boxed mix and still have it in the oven in minutes.
Kristen's Keys for Corn Casserole
If you want to achieve a creamy, buttery from-scratch corn casserole, pay attention to a few key points.
- Fine ground cornmeal is best. For mild sweetness, soft texture, and a distinctive corn flavor, use yellow ground cornmeal, not Masa harina or stone-ground cornmeal.
- Don't skip the sour cream. The sour cream reacts with the baking soda to help keep the casserole light and fluffy, while adding a subtle tangy flavor that balances the sweetness of the corn.
- Use both corn kernels AND creamed corn. The corn kernels add texture and creamed corn adds moisture and sweetness to the casserole.
- Make it YOUR way! I have included notes to make this corn casserole gluten-free, egg-free, and even using a box of cornbread mix instead of the from-scratch version.
5-Star Reader Review
This corn casserole is absolutely delicious. I did not use Jiffy Mix, but rather her recipe to replace the Jiffy Mix. I will certainly use this recipe from now on! -Deborah ⭐⭐⭐⭐⭐
How to Make Corn Casserole Without Jiffy
Even though this corn casserole is made without Jiffy, it still comes together in a jiffy!😉 (Sorry, I couldn't help myself!)
- Melt Butter. Add the butter to a large mixing bowl and melt in the microwave in 30-second intervals until melted. Set aside to cool slightly to prevent the hot butter from scrambling the eggs.
- Prepare Cornbread Mix. To replace the box of Jiffy, whisk together flour, cornmeal, baking soda, sugar, and salt in a medium mixing bowl until well combined. Yes, it is that easy!
- Combine Wet Ingredients. Add the creamed corn, corn kernels, sour cream, and eggs to the mixing bowl with the cooled melted butter and mix until everything is evenly incorporated.
- Fold Together. Add the cornbread mix to the wet ingredients and using a wooden spoon or spatula, fold together until just combined. Don't overmix, as overmixing makes the casserole dense instead of fluffy.
- Bake. Transfer the mixture to a buttered baking dish and then bake until the center is set, not jiggly, and the casserole is golden brown.
Recipe Modifications
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend and double-check your cornmeal is certified gluten-free. Works perfectly.
- Egg-Free: Skip the eggs and add an extra ¼ cup sour cream or applesauce. The texture will still be moist and soft, albeit a bit more crumbly.
- Less Sweet: You can cut the sugar in half if you prefer a more savory flavor, though a little sweetness brings out the corn flavor beautifully.
- Using Frozen Corn: Swap the canned corn for 1½ cups frozen corn kernels. No other changes needed.
- Double the Recipe: Double the ingredients and bake in an 9x13-inch pan for 5-10 minutes longer than the suggested time. And if your family is like mine, you will want to double this one!
Make-Ahead & Storage Tips
Even though this from-scratch casserole is easy to make, I love that I can prep the batter the day before. It helps cut down the stress (and dishes) when trying to prepare a large holiday meal (like say Thanksgiving dinner!) As for leftovers, they keep well, just don't be surprised if you are left with an empty pan!
- Prep-Ahead: Prepare up to baking, tightly cover, and refrigerate for up to 24 hours prior to baking. The next day, let the casserole sit at room temperature for 30-60 minutes before baking so that it bakes evenly and to protect your baking dish from cracking due to extreme swings of temperature.
- Storage: Leftovers keep well in an airtight container for up to 3 days in the fridge. Reheat gently in the microwave until warm and creamy again.
More Classic Holiday Side Dishes
This corn casserole has been a staple at my holiday meals for decades. And while it may be the one dish my family must have, they don't complain with I round out dinner with a few of the classic holiday sides below.
Corn Casserole
Video
Ingredients
- ½ cup unsalted butter , plus additional butter for greasing pan
- ½ cup all-purpose flour
- ½ cup fine stone ground yellow cornmeal
- ¾ teaspoon table salt
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 cup sour cream
- 2 large eggs
- 1 (15-ounce) can creamed corn
- 1 (15-ounce) can whole corn kernels, well drained
Instructions
- Preheat the oven to 350℉ (175℃). Grease a 2-quart, 8x8-inch, or 11x7-inch baking dish with butter and set aside.
- In a small saucepan over low heat, melt ½ cup unsalted butter . Remove from the heat and set aside to cool slightly while combining the dry ingredients. Alternatively, melt the butter in a heat-safe bowl in the microwave.
- In a medium mixing bowl, mix together ½ cup all-purpose flour, ½ cup fine stone ground yellow cornmeal, ¾ teaspoon table salt, ½ teaspoon baking soda, and 2 tablespoons granulated sugar.
- In a large mixing bowl, add 1 cup sour cream, 2 large eggs, 1 (15-ounce) can creamed corn, and 1 (15-ounce) can whole corn kernels (drained), and the melted butter. Mix until well combined.
- Add the flour mixture to the wet ingredients and gently fold together, using a wooden spoon or spatula, until everything is JUST combined. Don't overmix.
- Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the center is fully set and the casserole is lightly browned.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am having a hard time finding the fine cornmeal in my area. Other than the jiffy box, is there another way to try this? Regular corn meal (sifted?) or suggestions? Thanks so much!
Hi Sheena! Sifting helps, but may still be a bit coarser than desired. I would put in blender or food processor and pulse a few times to break it down and then measure. It should help tremendously with the texture 🙂
Absolutely wonderful, thank you for not using that crappy expensive Jiffy mix. I used 5 eggs though and turned out great. This is my Xmas side dish now,
This corn casserole is absolutely delicious. I did not use Jiffy Mix, but rather her recipe to replace the Jiffy Mix. I will certainly use this recipe from now on!
This was wonderful! I needed to use up a can of creamed corn I bought during the pandemic rush. This was perfect...not too sweet, not too salty. Paired it with a lovely beef stew tonight. Echoes of chili with cornbread but with a twist. Thanks for posting this!
Wonderful! Thanks for sharing!