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.
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
- 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.
- For the wet ingredients, mix together the eggs, sour cream, corn kernels, creamed corn, and the cooled melted butter in a large mixing bowl.
- 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.
- Generously butter a 2-quart or 11x7-inch casserole dish. And then pour the corn casserole batter into the dish.
- Bake in the oven until the center is set, not jiggly, and the casserole is golden brown.
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.
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.
- 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.
- 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.