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This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too!
Corn casserole is the perfect side dish recipe, pure comfort food. It’s a family favorite! People will ask for the recipe whenever you bring a dish to a holiday meal, potluck, or family dinner! This recipe does not contain sour cream, cream corn, or Jiffy Cornbread mix, and I guarantee it will be a big hit!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love this Easy Corn Casserole Recipe
- No Jiffy Corn Muffin Mix –Sure, I have used Jiffy cornbread mix before, but this recipe is so simple that you do not need the mix or additives that come with it.
- Corn Casserole without Creamed Corn – I love creamed corn, but this recipe sticks to simple, straightforward, and healthy ingredients.
- Frozen Corn– Frozen corn is perfectly delicious in this corn pudding recipe; no thawing is necessary!
- Pudding or Souffle– Some people call it corn pudding, some call it corn soufflé; it’s, it’s not heavy like a cornbread casserole, but light and fluffy!
- Easy Side Dish – This great side dish fits any holiday table, like Thanksgiving dinner or future Easter meals!
Lost this recipe 5 years ago and have been making from “memory” every holiday. always make a double batch as its amazing and everyone loves it. So happy to find the actual recipe/had made multiple searches online but never found these exact ingredients and I know this is it! The baking powder does something and was missing in every other recipe I saw, THANK YOU!!!
Diane
Great recipe much better than the ones made with Jiffy Mix. Everyone loved it and wanted the recipe. A definite keeper. Thanks
Sally
Simple Ingredients to make Corn Casserole without Jiffy
- Frozen corn| I used a combination of white and yellow frozen sweet whole kernel corn. If preferred, substitute fresh corn or even canned corn.
- Whipping cream| For a pudding, you need rich, creamy ingredients. I used organic heavy cream.
- Butter| I used salted butter for this southern corn pudding casserole. If you use unsalted, add another ¼ teaspoon of kosher salt to the easy recipe.
- Eggs| I use large organic eggs in this recipe.
- Sugar| Just a touch of sugar will do! If your corn is super sweet, omit it altogether. Or feel free to cut it in half, or try using a Monk fruit sugar replacement.
- Flour| I prefer organic, all-purpose flour for creamy corn pudding.
- Baking powder and eggs givelightness and lift to this tender and sweet corn casserole without Jiffy.
- Salt| Kosher salt adds the right balance to the natural sweetness of this casserole.
Do I thaw frozen corn?
- Do not thaw corn! Just stir it all into the mixture, breaking up clumps; it will cook in the oven!
How to Make Easy Corn Pudding Casserole Recipe
Before you start, grease your 9×13 inch casserole dish with butter or spray oil and preheat the oven to 350° F (175° C).
Next, combine the dry ingredients with a fork or whisk in a small bowl and set aside.
Combine the wet ingredients by whisking the eggs, whipping cream, and melted butter in a separate large bowl.
Then, gradually add the dry ingredients, whisking until it is thick and smooth.
Stir in the corn, breaking up any clumps of frozen corn, and pour it into the prepared 9×13 baking dish.
Bake for 45-75 minutes in the preheated oven; until pudding is set and deep golden brown around the edges. It should still be slightly jiggly in the center, but when you insert a knife in the center, it should come out clean.
Help, my corn casserole is not setting!
I have had some readers say their corn casserole is not firming up. If your oven is off (most are by +/- 25°), use an oven thermometer to confirm and adjust. Try returning it to the 350° F oven, covered with foil for 15 minutes. Remove foil and allow to sit for 10-15 minutes.
Corn pudding casserole is soft, unlike cornbread or most recipes that use Jiffy Mix, this is a soft, bread pudding consistency corn side dish.
If baking in individual portions, place ramekins on a baking sheet and bake at 350° F (175° C) for about 30 minutes.
Allow the creamy corn casserole to rest for 5-10 minutes before serving. Then, enjoy!
Fresh Tips
- Drain the corn well if you plan on using canned corn.
- Pudding-style casseroles or souffles can be tricky to determine when they are done. The pudding is done when the edges are golden brown, and a knife is inserted into the center of the pudding, and it comes out clean.
- If your casserole is browning too quickly before it’s done cooking, loosely lay a piece of aluminum foil over the top.
I always look forward to the delicious side dishes at family holidays, not just Thanksgiving and Christmas, but Easter and Mother’s Day, too! Here are some of our favorites –Cheesy Asparagus Bake {No Fail!},Cheesy Party Potatoes,Easy Cheesy Broccoli Au Gratin Recipe, and always-winningGratin Potatoes!Yum!
Corn Side Dishes
Who doesn’t love corn!? Our family sure does and I’m guessing if you are hear, you love corn too. You might try our Easy Mexican Street Corn and Rice, our easy Tamale Pie, and this Summer Corn Chowder.
Recommended Tools
- I love my Staub bakers, you will too!
- Love these glass mixing bowls.
- My favorite wooden spoon.
Storage Tips
Refrigerate | Wrapped tightly or in an airtight container, leftover corn casserole will last 3-4 days in the fridge.
How to Freeze Corn Casserole | Cover the cooled corn pudding with plastic wrap and again with aluminum foil and freeze for up to 3-4 months. Or place portions in an airtight container.
How to reheat corn pudding
If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in a 325° F (165° C)oven for 20-30 minutes.
If from refrigerated, place in 300° F (150° C) oven, covered for 15-20 minutes.
Frequently Asked Questions
Do I need to use sugar in my corn casserole without Jiffy?
No! Omit it altogether, cut it in half, or try using a sugar-replacement; I love this Monk Fruit Golden Sugar.
Can you reheat corn pudding with frozen corn?
If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in a 300° F (150° C) oven for 15-20 minutes.
Can you make corn casserole ahead of time?
Yes, prepare the recipe completely, cover it tightly with plastic wrap, and store it in the refrigerator up to 1 day ahead. Remove from fridge 30 minutes before baking and bake as directed, adding a few minutes if needed.
Do you eat Corn Pudding hot or cold?
It is delicious hot or cold, but my family and I prefer to eat it hot.
Is corn pudding like cornbread?
No! Corn pudding is soft, like bread pudding, more of a souffle than a cornbread.
Variations & Substitutions
- Substitute the all-purpose flour with whole wheat flour or gluten-free all-purpose flour.
- Swap the granulated sugar with an alternative, like Monk fruit (sugar-free), coconut, or brown sugar, for a slightly different flavor profile.
Cheesy Corn Recipe
Want to add a little cheese? Stir in 2 cups of shredded cheddar cheese, or a combination of your favorite cheeses.
Gluten-Free Corn Casserole
Replace the all-purpose flour with gluten-free all-purpose flour to make an easy and delicious gluten-free corn side dish, great for our gluten-free family at holiday dinners.
Post and images were updated for a better reader experience; original recipe was not changed.
Easy Vegan Corn Casserole
While I have not tried this, this recipe can easily be converted to be vegan.
Replace the heavy cream with a plant-based heavy cream and replace the butter with your favorite vegan butter.
Individual Corn Casseroles
Grease 10-12, 8-oz ramekins or custard cups and divide the batter between them to make individual servings of corn pudding. You could also make these in a cupcake tin, grease the muffin cups well and bake 16-20 minutes, checking for doneness.
Can I make half the recipe for corn casserole?
This recipe is easily cut in half! Divide the ingredients in half and bake as directed. If halving the recipe, bake in a 7×11, 8×8, or 9×9 inch pan that has been buttered or greased, adjusting the cooking time according to the pan size.Use the handy slider button on my recipe card to do the math for you!
Slow Cooker Creamy Corn Casserole Recipe
To free up valuable oven space during the holidays, make this easy corn pudding in your slow cooker or crockpot.
Prepare recipe as instructed and butter or grease well a 4-6 quart crockpot. Add corn pudding mixture to slow cooker and cook covered on high for 3-4 hours or on low 6-8 hours.
What to serve with Creamy Corn Pudding
- Green Bean Casserole(no mushroom soup)
- Juicy Air Fryer Turkey Thighs or this Turkey breast! YUM!
- Easy Crispy Air Fryer Turkey Legs
- Copycat Honeybaked Ham Recipe
- Try this creamy Broccoli Au Gratin
This is not a thick, cornbread type of pudding. It is a soft corn soufflé recipe with more of a bread pudding consistency.
Best Main Dishes to Serve with Corn Casserole
Corn casserole crosses all holidays and celebrations. From summer potlucks served with hamburgers and Shish kebabs to Thanksgiving and Christmas dinners and even into spring for Easter. Corn side dishes work and are so versatile! Try a few of our favorite main dishes.
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Best Roasted Air Fryer Turkey Breast Recipe (Boneless or Bone-In)
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Best Desserts to Serve with Corn Casserole No Jiffy
No we’re talking! East dinner and enjoy dessert! For summertime meals enjoy these no-bake recipes like Giant Italian Cream Puff or my award-winning Key Lime Pie. The Classic Custard Pumpkin Pie is great for chillier seasons or this gorgeous Raspberry White Chocolate Bundt Cake.
Best White Chocolate Raspberry Bundt Cake {Copycat}
An easy from-scratch Copycat Nothing Bundt Cake recipe, White Chocolate Raspberry Bundt Cake. Raspberries, white chocolate, and creamy cream cheese buttercream frosting makes a great spring dessert!
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This pumpkin custard pie recipe is spot-on for a Costco pumpkin pie recipe! With a buttery crust, creamy custard filling; this is the best pumpkin pie, perfect for Thanksgiving dinner!
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This is the BEST Key Lime Pie, so easy too! A traditional Key Lime pie recipe that is, citrusy, sweet-tart — the perfect sweet to-pucker ratio; light and bright with a crisp not-to-sweet graham cracker crust! Award winning!
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Our favorite holiday side dishes
- Cheesy Funeral Potatoes
- Potatoes au Gratin (Potatoes Dauphinoise)
- Southern-Style Green Beans
- Smoked Mac and Cheese
- Best Ever Cowboy Baked Beans
- Easy Yeast Rolls for Beginners
- Easy Cheesy Broccoli Au Gratin Recipe
- Crockpot Cracker Barrel Hashbrown Casserole Recipe
I hope you loved this Homemade Corn Casserole — if you did, would you share your creation onInstagram,Facebook, andPinterest? And be sure to comment below!
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Best Corn Pudding Casserole without Jiffy
This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too!
4.74 from 196 votes
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Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 12 servings
Calories: 336kcal
Author: Kathleen Pope
Equipment
Ingredients
- ¼ cup sugar I use all-natural can sugar. Omit, cut in half or use Monk fruit sugar replacement.
- 3 tablespoons all-purpose flour Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 8 cups whole kernel corn I used organic frozen corn (unthawed), fresh or drained canned corn may be used too.
- 6 large eggs
- 2 cups heavy whipping cream or heavy cream; not fat free
- ½ cup butter melted; use real butter here, salted or unsalted, if using unsalted, add an additional ¼ teaspoon salt.
US Customary – Metric
Instructions
Preheat oven to 350°F (175° C) and grease or butter well a 9×13 inch baking dish.
Combine dry ingredients; sugar (¼ cup), flour (3 TBL), baking powder (2 teaspoons) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.
In a large mixing bowl, whisk eggs (6 eggs), whipping cream (2 cups) and melted butter (½ cup). Gradually add the dry and wet ingredients, whisking until thick and smooth.
Stir in the frozen (or drained canned) corn and pour into a 9×13 greased casserole dish casserole dish. *Not creamed corn.
Bake at 350°F (175° C) for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
If baking in individual ramekins, place ramekins on a baking sheet and bake at 350°F for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
Allow pudding to rest for about 5-10 minutes before serving.
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Video
Notes
BAKE LONGER? The consistency of this recipe is more like bread pudding than cornbread, keep that in mind when baking. Every oven bakes slightly different, mine took about 45 minutes to bake, some people take as long as 75 minutes to bake, remove from oven when it is barely jiggly in the center. Some pans are slightly larger or smaller than others too, all of these factors will impact baking time.
STORAGE | Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months. Cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.
REHEAT | If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300° F oven for about 15-20 minutes.
MAKE AHEAD | Corn pudding may be prepared to the stage just before baking, covered tightly, and refrigerated up to 1 day ahead of time.
GLUTEN FREE | This dish is easily converted to be gluten-free, simply substitute regular all-purpose flour with gluten-free all-purpose flour.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 20g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 158mg | Sodium: 631mg | Potassium: 193mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg
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