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    Corn Casserole

    Side Dishes Kid Friendly November 15, 2022 | By Kristen Chidsey | 17 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This sweet, yet savory, creamy corn casserole is beyond delicious, and couldn’t be easier to make--even without using a box of Jiffy! It still only takes minutes to make and results in a Corn Casserole that is rich and creamy. It is a must-make for all your holiday meals!

    This recipe for Corn Casserole replaces the box of Jiffy with a homemade corn muffin mix. But don't worry, it still only takes minutes to make and results in a Corn Casserole that is just as delicious as the classic.

    When it comes to a holiday meal, this Corn Casserole is a must-make! It pairs beautifully with a Brined Turkey, Instant Pot Turkey Breast, or Instant Pot Ham.

    Plate with corn casserole. Next to fresh corn cobs.


    Corn Casserole without Jiffy

    One of my all-time favorite holiday side dishes is Corn Casserole. It is typically made with a box of Jiffy Corn Muffin Mix and finds a place on many of our holiday menus. And with good reason! It is a little sweet, super creamy, a bit bready, and just downright good.

    But I am not a huge fan of all the additives and preservatives found in Jiffy, so I am sharing with you how to make this Corn Casserole from scratch. It tastes just as good, if not better than the classic you are used to, and is just as easy to prepare.

    Notes On Ingredients

    Ingredients for Corn Casserole labeled on counter.
    • Flour: Use either all-purpose or whole white wheat flour. I have also made this recipe using an all-purpose 1:1 gluten-free flour blend with great results.
    • Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa.
    • Sugar: A little bit of granulated sugar will really amp up the sweetness of the corn, and help to replicate the flavors in a box of corn muffin mix.
    • Butter: Be sure to use unsalted butter to control the sodium in the corn casserole.
    • Whole Kernel Corn: Use either canned corn kernels or frozen defrosted corn kernels in this casserole.
    • Creamed Corn: No substitute--creamed corn is essential to the texture and taste of this casserole.
    • Sour Cream: Sour cream will give the Corn Casserole tang and creaminess. Use either full-fat or low-fat, NOT fat-free sour cream, as fat-free sour cream will alter the results.

    How to Make Corn Casserole from Scratch

    • The first thing you want to do is melt the butter. We want to give it time to cool slightly so that when we add it to our batter, it won't scramble the eggs. Melt either on the stove over low heat or in the microwave in 30-second intervals.
    • To replace the box of Jiffy, mix together the flour, cornmeal, baking soda, sugar, and salt until well combined.
    The ingredients for homemade Jiffy corn muffin mix in a mixing bowl.
    • For the wet ingredients, mix together the eggs, sour cream, corn kernels, creamed corn, and the cooled melted butter in a large mixing bowl.
    Bowl of wet ingredients mixed together for the corn casserole.
    • Add the homemade jiffy corn mix to the wet ingredients and fold together, until the flour mixture is fully moistened. Don’t mix vigorously, instead gently fold ingredients together, to prevent a tough casserole.
    Corn Casserole Batter in mixing bowl.
    • Generously butter a 2-quart or 11x7-inch casserole dish. And then pour the corn casserole batter into the dish.
    Corn Casserole Batter in 11x7 baking dish.
    • Bake in the oven until the center is set, not jiggly, and the casserole is golden brown.
    Baked Corn Casserole on counter.

    Make Ahead Instructions

    When preparing this Homemade Corn Casserole for a holiday meal, like Thanksgiving, you may want to take advantage of preparing this dish in advance.

    You can prepare the batter up to 24 hours in advance and then bake it with success. To do so, prepare the batter as directed and pour the batter into a greased pan. Cover very tightly with plastic wrap and foil and refrigerate. When ready to bake, remove the casserole from the refrigerator and allow it to come to room temperature for 30-60 minutes--don't skip this step or your casserole will not bake evenly and your baking dish could crack in the oven. Bake UNCOVERED at 350 degrees F for 40-55 minutes.

    Storage Instructions

    Leftover corn casserole can be stored in the refrigerator for up to 4 days. Allow the casserole to cool, cover the baking dish tightly with plastic wrap or a lid, or transfer it to an airtight container. Store in the refrigerator and then reheat individual servings in the microwave as desired.

    Recipe Modifications

    • Gluten-Free Corn Casserole: Use 1:1 all-purpose gluten-free flour to replace the all-purpose flour and be sure your corn meal is certified gluten-free. I have done this many times with success.
    • Egg-Free Corn Casserole: Omit the eggs and use an additional ¼ cup of sour cream or applesauce to help account for some of the moisture the eggs add. Alternatively, you can use a flax egg, but I find the flavor of the flax to compete with the delicate flavors of the corn.
    • Reducing the Sugar: If you would like, you can cut the sugar in half, but I don't recommend omitting it altogether, as a bit of sugar is needed to really enhance the sweetness of the corn.
    • Using Fresh Corn Kernels: Feel free to replace the canned corn (not creamed corn) with either defrosted frozen corn kernels, or fresh corn that you have blanched and cooled. You will need to use 1 ½ cups which is approximately 2 cobs of corn.
    • Using Corn Muffin Mix: In place of the flour, cornmeal, sugar, salt, baking soda, and salt, use an 8.5-ounce box of Jiffy Corn Muffin Mix.
    • Doubling the Recipe: Simply double the ingredients and use a 9x13 baking dish. You may need to add 5-10 minutes to the baking time as well.

    More Holiday Side Dishes

    • Green Bean Casserole
    • Perfect Mashed Potatoes
    • Broccoli Cheese Rice Casserole
    • Sweet Potato Casserole
    • Old Fashioned Bread Stuffing

    If you enjoyed this recipe for Homemade Corn Casserole, I would love for you to leave a comment and review below.

    Plated corn casserole on gray plate.

    Corn Casserole

    This sweet, yet savory, creamy corn casserole is beyond delicious, and couldn’t be easier to make--even without using a box of jiffy!
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10
    Calories: 250kcal
    Author: Kristen Chidsey

    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 salt
    • ½ teaspoon baking soda
    • 2 tablespoons granulated sugar
    • 2 large eggs
    • 1 cup sour cream
    • 1 (15 oz) can creamed corn
    • 1 (15 oz) can whole corn kernels well drained
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 degrees F. Grease a 2-quart, 9x 9-inch, or 11 x7-inch baking dish with butter and set aside.
    • In a microwave-safe dish or small quart-pan, melt 1 stick of butter. Allow the butter to cool while combining the other ingredients.
    • In a medium mixing bowl, mix together the flour, cornmeal, salt, baking soda, and sugar.
    • In a large mixing bowl, combine the melted butter, eggs, sour cream, creamed corn, and whole corn. Stir in the flour mixture 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 Needed

    • 2 Quart Casserole Dish

    Notes

    Flour: Use either all-purpose or whole white wheat flour. Even a 1:1 gluten-free flour blend will work with great results.
    Cornmeal: Use fine stone-ground yellow cornmeal, not corn flour or masa. 
    Corn: Use canned corn or 1.5 cups of defrosted corn kernels. You can use fresh on the cob if desired as well, but you must cook the corn first. Once cooked,  allow to cool, and cut off the corn kernels from the cob, and measure out 1.5 cups---this is about 2 kernels of corn. 
    Sour Cream: Use either full-fat or low-fat, NOT fat-free sour cream, as fat-free sour cream will alter the results. 
    Doubling the Recipe: Simply double the ingredients and use a 9x13 baking dish. You may need to add 5-10 minutes to the baking time as well. 
    Storage: Place cooled leftovers in an airtight container and store them in the refrigerator for up to 3 days. 

    Nutrition

    Calories: 250kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 450mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 438IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Linda

      November 14, 2022 at 9:55 pm

      Can I make this ahead of time before Thanksgiving and then bake that day?

      Reply
      • Kristen Chidsey

        November 15, 2022 at 6:50 am

        Hi Linda! I have made this 24 hours in advance and then baked it with success. I would recommend preparing as directed and pouring the batter into a greased pan. Cover very tightly with plastic wrap and foil and refrigerate. When ready to bake, remove the casserole from the refrigerator and allow to come to room temperature for 30-60 minutes. Bake UNCOVERED at 350 degrees F for 40-55 minutes.

        Reply
    2. Tina

      April 08, 2022 at 2:20 pm

      Hi this sounds great. My son loves corn nuggets from a fast food restaurant here in Oklahoma, can you had cheese to this recipe? Would it give you that corn nugget taste? Also have you ever tried adding a sage sausage to this recipe?

      Reply
      • Kristen Chidsey

        April 08, 2022 at 3:00 pm

        Hi Tina! I have personally never had corn nuggets. That said, I think adding cheese is a great idea. I would suggest adding no more than 1 cup of shredded sharp cheddar cheese. As for the sausage, I haven't tried that, so not sure how it would work out. I hope you son enjoys this!

        Reply
    3. renee

      December 01, 2021 at 5:32 pm

      can you freeze the left overs? there are only two of us...or is it better to just make half a recipe?

      Reply
      • Kristen Chidsey

        December 01, 2021 at 6:03 pm

        Yes, you absolutely can freeze the leftovers. I would wrap the cooled leftovers in foil and then place them into a freezer-safe bag and freeze for up to 3 months. Defrost in the refrigerator.

        Reply
        • Sara

          November 22, 2022 at 3:04 pm

          5 stars
          I am baking this today (Tuesday) to serve in two days for Thanksgiving. Will it be ok refrigerated (already fully baked) or should I freeze it then defrost it and reheat it on Thursday? Thanks!

          Reply
          • Kristen Chidsey

            November 22, 2022 at 3:36 pm

            Hi Sara! This will be fine to be prepared up to 3 days in advance. Bake as directed, cool to room temperature, cover, and refrigerate. On Thursday, I would remove it from the fridge 1 hour before reheating it. Then bake, covered, at 325 degrees F for 30 minutes to warm through. Happy Thanksgiving!

            Reply
    4. Jill Baird

      October 19, 2021 at 12:45 pm

      5 stars
      We love Cornbread Casserole. My mom made it growing up but for whatever reason, I haven't made it in ages. I pinned it and now will definitely be making it for my family.

      Reply
      • Kristen Chidsey

        October 20, 2021 at 6:53 am

        I am so glad you found this recipe!

        Reply
    5. Hanna

      October 19, 2021 at 12:44 pm

      5 stars
      We love getting Cornbread Casserole at our favorite BBQ place. This is so good

      Reply
    6. Renee Goerger

      October 19, 2021 at 11:09 am

      5 stars
      Delicious and a go-to favorite in my home.

      Reply
    7. Darlyne Redd

      October 16, 2021 at 10:12 am

      How could I use Martha White cornmeal mix as a substitute? Want to make but don’t have plain cornmeal— don’t want to make special trip to store just for this ingredient. Any suggestions?

      Reply
      • Kristen Chidsey

        October 16, 2021 at 10:52 am

        Hi Darlyne. The cornmeal mix should work similarly to Jiffy Corn mix, as most mixes have baking soda, flour, cornmeal, and salt in the mix. I have personally not tried the Martha white cornmeal mix, but I would suggest using 1 cup of the mix in place of the the flour, cornmeal, salt, and baking soda. I would still add in the sugar to the mix, as the Martha white brand does not add sugar. I hope you enjoy!

        Reply
      • Stacie

        October 17, 2021 at 1:51 am

        I'm allergic to eggs, do I have to add them? When I make it with the jiffy mix, I never add them.

        Reply
        • Kristen Chidsey

          October 17, 2021 at 7:40 am

          Hi Stacie! No, you can leave the eggs out, but you may need 1/4 cup more sour cream (or milk or applesauce) to help account for some of the moisture the eggs add. You could also use a flax egg, but that is really not necessary in this recipe. Enjoy!

          Reply
      • Freda Willard

        October 19, 2021 at 2:43 pm

        Omit the flour, cornmeal, baking soda and the salt. Use 1 cup of the Martha white cornmeal mix

        Reply

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    This sweet, yet savory, creamy corn casserole is beyond delicious, and couldn’t be easier to make--even without using a box of Jiffy! It still only takes minutes to make and results in a Corn Casserole that is rich and creamy. It is a must-make for all your holiday meals!

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    This sweet, yet savory, creamy corn casserole is beyond delicious, and couldn’t be easier to make--even without using a box of Jiffy! It still only takes minutes to make and results in a Corn Casserole that is rich and creamy. It is a must-make for all your holiday meals!

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