If you’re looking for a creamed corn casserole just like the one Grandma used to make, this corn casserole without Jiffy is the perfect Thanksgiving side dish for you! It’s perfectly balanced between sweet and savory, with a creamy fluffy interior and crispy caramelized edges. This old fashioned corn casserole is made with an easy homemade corn muffin mix and can easily be made in advance.
Corn Casserole Without Jiffy
This corn casserole without Jiffy is moist, buttery, sweet, savory, and absolutely delicious. It’s the epitome of holiday comfort food.
The homemade cornbread mix gives this sweet corn casserole the perfect amount of structure. It holds its shape beautifully when it’s served, but the interior is still perfectly fluffy. The golden brown exterior complements the creamy interior perfectly to make the best corn casserole recipe ever!
It’s an old fashioned side dish that’s a hit at every family dinner, holiday gathering, or casual potluck. It’s a classic dish that feels like a warm hug from Grandma – there’s just something about it that makes you feel at home. The best part? This corn pudding without Jiffy mix is easy to make with simple ingredients you probably already have in your pantry.
Even though I love our Jiffy corn casserole, I also love making creamed corn casserole without Jiffy mix. Instead, we’re using a combination of yellow cornmeal and all-purpose flour.
This super versatile casserole is a fantastic side dish that pairs perfectly with so many main dishes, from bottom round roast and boneless prime rib, to turkey tenderloin and boneless turkey breast, to air fryer ham and Instant Pot ham, to sweet chili and chili con carne. It’s also a perfect side dish for your Thanksgiving dinner, and it’s sure to be a hit with your family and guests.
This recipe is also great for making ahead. You can prepare the batter the day before, store it in the fridge, and bake it the next day. It’s a huge time saver, especially during the busy holiday season. Plus, this corn casserole reheats beautifully, making it perfect for leftovers.
Butter: I love using butter in this recipe. It gives the casserole a rich depth of flavor, making it so much tastier than it would be if we used oil. Plus, it helps to keep the casserole moist and gives it a beautiful golden brown color when baked. Since butter is solid at room temperature, it also lends some structure to the casserole.
Yellow Cornmeal & All-Purpose Flour: These two ingredients provide the structure and texture of the casserole. The cornmeal gives a mild sweetness and a distinctive corn flavor, and the all-purpose flour keeps the casserole from being too crumbly.
Granulated Sugar: A touch of sugar enhances the natural sweetness of the corn, balancing out the savory flavors in the casserole.
Baking Powder & Baking Soda: These leavening agents help the casserole to rise, keeping it light and fluffy.
Fine Sea Salt: A little salt goes a long way in enhancing the flavors of the other ingredients.
Eggs: They bind everything together and give the casserole a rich, custardy texture.
Sour Cream: This ingredient adds a tangy creaminess that complements the sweetness of the corn.
Whole Kernel Sweet Corn & Creamed Style Corn: The combination of these two types of corn gives the casserole a wonderful texture and plenty of corn flavor.
How To Make Corn Casserole Without Jiffy
Prepare the Baking Dish: Begin by brushing your baking dish with some melted butter. This helps prevent the casserole from sticking. (See the recipe card below for the full printable instructions.)
Combine Dry Ingredients: In a medium bowl, whisk together your cornmeal, flour, sugar, baking powder, baking soda, and salt.
Prepare the Wet Mix: In a larger bowl, whisk your eggs. To this, add your sour cream and the remaining melted butter. Combine these well, then add your creamed corn and whole kernel corn.
Mix the Wet Ingredients: Mix until the wet ingredients are completely combined.
Combine Wet and Dry Ingredients: Now, add your dry mix to the wet ingredients. Stir gently using a rubber spatula until the two are fully incorporated.
Bake the Casserole: Pour your corn batter into the prepared baking dish, and bake in a preheated oven. The casserole is done when the edges and top become golden brown and begin to slightly crack. Let it cool slightly before serving. Enjoy! See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Slow Cooker Instructions
To make this corn casserole in a slow cooker, start by spraying your slow cooker with cooking spray or lining it with a slow cooker liner for easy cleanup. Then, mix together all your ingredients in a large bowl and pour the mixture into the slow cooker. Cover and cook on HIGH for 2-3 hours or until the edges are golden brown and the center is set. Remember, slow cooker times can vary, so keep an eye on it during the final hour to avoid overcooking. Enjoy!
- Make sure your ingredients are at room temperature before mixing. This ensures an even and smooth batter.
- Don’t overmix the batter. Overmixing can create a dense and heavy casserole.
- Keep an eye on the casserole while it’s baking. The top should be golden brown and a toothpick inserted into the center should come out clean.
What Can I Use Instead Of Jiffy Mix?
If you don’t have Jiffy mix, don’t worry! This recipe doesn’t require it. Instead, we’re using a combination of cornmeal and all-purpose flour to create a similar texture and flavor.
What Is A Substitute For Cream Style Corn?
If you don’t have cream style corn, you can make your own by processing some canned whole kernel corn with a little heavy cream or milk in a blender.
What Is The Difference Between Corn Casserole And Cornbread?
While corn casserole and cornbread share some ingredients, they are very different. Corn casserole is creamy and custard-like, while cornbread is more dry and bread-like.
Do You Put Egg In Corn Casserole?
Yes, eggs are used in corn casserole to bind the ingredients together and give the casserole its custardy texture.
Why Is My Corn Casserole Runny?
If your casserole is runny or soupy, it may not be fully cooked. Make sure to bake it until a toothpick inserted into the center comes out clean.
Is Corn Casserole Good The Next Day?
Absolutely! Just store it in an airtight container in the refrigerator. To reheat, just cover the baking dish with aluminum foil and warm in a preheated oven.
Can I Use Frozen Corn In This Recipe?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain it well before adding it to the batter.
Can I Make This Recipe In Advance?
Absolutely! You can prepare the batter a day ahead, store it in the fridge, and bake it the next day. It’s a great way to save time, especially during the holidays.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. They should last for up to 3 days.
Can I Freeze Corn Casserole?
Yes, you can freeze corn casserole. Once it’s cooled, wrap it tightly in aluminum foil or plastic wrap, and freeze. It should last for up to 2 months.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our side dishes! Some reader favorites are:
- Scalloped Potatoes and Ham
- Paula Deen Green Bean Casserole
- Jiffy Cornbread With Creamed Corn
- Canned Sweet Potato Casserole
- Stove Top Stuffing Recipe
- Baked Mac and Cheese with Velveeta
- 1/2 cup + 1 Tablespoon butter, melted and cooled (divided)
- 1/2 cup yellow cornmeal
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1 cup sour cream
- 1 (15.25 ounce) can whole kernel sweet corn, drained
- 1 (14.75 ounce) can creamed style corn
- Preheat the oven to 350F. Brush 1 Tablespoon of melted butter on the sides and bottom of an 8x8 baking pan, then set aside.
- To a medium mixing bowl, add the cornmeal, flour, sugar, baking powder and soda and whisk to fully combine, then set aside.
- To a large mixing bowl, add the eggs and whisk to beat. Add the sour cream and melted butter to the bowl, gently mix together using a rubber spatula. Then add the creamed corn and whole kernel corn to the bowl, and mix until the wet ingredients are completely combined.
- Next, dump the dry ingredients into the wet ingredients, and fold in using a rubber spatula until fully incorporated.
- Pour the corn batter into the prepared baking dish, then bake uncovered in the preheated oven until the edges and top become golden brown and begin to slightly crack (about 45-50 minutes).
Amount Per Serving: Calories: 290Total Fat: 18.4gCarbohydrates: 29.9gFiber: 2.1gSugar: 10.2gProtein: 5g
Nutrition information isn’t always accurate.
I hope you enjoy making and eating this delicious corn casserole without Jiffy as much as I do. It’s truly a comfort food staple that your family will love.