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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.
Can I make this ahead of time before Thanksgiving and then bake that day?
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.
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?
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!
can you freeze the left overs? there are only two of us...or is it better to just make half a recipe?
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.
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!
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!
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.
I am so glad you found this recipe!
We love getting Cornbread Casserole at our favorite BBQ place. This is so good
Delicious and a go-to favorite in my home.
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?
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!
I'm allergic to eggs, do I have to add them? When I make it with the jiffy mix, I never add them.
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!
Omit the flour, cornmeal, baking soda and the salt. Use 1 cup of the Martha white cornmeal mix