You can easily make homemade corn casserole without jiffy mix! This from-scratch recipe uses flour instead (and no sour cream). Prep in just 10 minutes, then toss it in the oven to bake. Truly the easiest, classic side for your holiday spread.
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Scalloped sweet potatoes, green bean casserole, cranberry sauce and creamy corn casserole! You simply cannot have Thanksgiving dinner without these popular sides.
Many people make this casserole with Jiffy corn muffin mix, so many in fact that it tends to sell out at the grocery store around Thanksgiving and Christmas.
Never fear! You can still make delicious corn casserole without any Jiffy mix.
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The Perfect Holiday Side
Simple: No crazy ingredients, simple steps and straightforward!
Easy: Only 10 minutes of hands-on time and minimal prep. Perfect when you're busy cooking a big holiday meal.
Make ahead: Assemble your casserole ahead of time and stop short of baking. Store it in the refrigerator and bake later (see more details below)!
Delicious: This easy corn casserole recipe is SO yummy and perfectly compliments a holiday main dish like turkey or spiral ham.
What You'll Need:
- Corn: Canned cream style corn and frozen (or canned) whole kernel corn. I personally prefer the taste of frozen whole kernel corn but either works!
- Milk: I use 2% or whole milk, but any will do. You can even use non-dairy options.
- Maple syrup: For the perfect touch of sweetness. You can also use white sugar or honey.
- Eggs: For flavor and fluffiness.
- Butter: I recommend unsalted butter. Salted will work in a pinch, though I'd reduce added salt slightly if you're going this route.
- Seasonings: Salt and pepper!
- Herbs: Chopped fresh thyme adds the BEST flavor to this seasonal veggie casserole.
- Flour: All purpose, unbleached.
- Baking powder: Just a touch for leavening purposes.
How To Make Baked Corn Casserole
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick overview!
Combine wet ingredients:
- Preheat your oven to 350°F.
- Add creamed corn, whole kernel corn, milk, maple syrup and eggs to a large bowl and stir well.
- Melt butter and whisk it into wet ingredients.
Add dry ingredients:
- Add flour, baking powder, salt, cracked black pepper and fresh chopped thyme to the bowl and whisk again.
Bake casserole:
- Coat a 9x13 inch baking dish wish non-stick cooking spray and add casserole batter. Bake, uncovered, for 60-70 minutes, until golden brown!
- Sprinkle your creamed corn casserole with some extra fresh thyme, if desired.
Serve and enjoy:
- Serve this delicious casserole alongside your Thanksgiving turkey or Christmas/Easter ham! Enjoy!
Expert Tips
Double trouble: Extra large holiday gathering? Simply double this recipe and note that bake time will need to be increased. Once the casserole is golden brown and set (not jiggly) in the middle, it's done!
Recipe Variations
Allergy friendly: Use plant based milk and vegan butter to create a dairy free casserole if you've got guests with dietary restrictions this holiday. For a gluten-free friendly variation, use a cup for cup gluten free baking flour replacement like Bob's Red Mill.
Cheesy: Sprinkle some cheddar cheese on top of your casserole in the last 10-15 minutes of baking.
Extra sweet: Mix in more maple syrup, honey or sugar for an even sweeter side dish.
Shoepeg corn: I use yellow corn for this recipe, but you can absolutely substitute shoepeg white corn kernels instead!
Crockpot: Make your corn casserole in the slow cooker if you need to save oven space. Mix ingredients, add them to the crockpot and bake on high for 2-3 hours or until the casserole is set (not jiggly). You can also cook it on low for a longer time period.
Serving Suggestions
Corn casserole is a favorite side for holiday ham or turkey. I like serving it alongside other classic thanksgiving sides like mashed potatoes, stuffing, roasted brussels sprouts and garden salad.
And because it's so similar to corn bread, this dish pairs really well with classic chili or white chicken chili. Don't forget a drizzle of hot honey!
Special equipment
You don't really need anything out of the ordinary to make corn casserole. I recommend a 9x13 inch baking dish. Varying sizes will work, though you may find cook time increases when using smaller bakeware.
Storage & Make-Ahead Instructions
Refrigerate: Cover casserole dish with plastic wrap and refrigerate cooled leftovers for 3-4 days. You can also transfer extras to a small, airtight container to save space in the fridge.
Freeze: Corn casserole can also be frozen for up to 4 months!
Reheat: Microwave on high until warmed though completely. You may also reheat leftovers in the oven at 350℉ until heated thoroughly.
Make-ahead: Follow recipe instructions and stop short of baking. Wrap baking dish in plastic wrap or aluminum foil and refrigerate. You can do this up to 2 days in advance. Place casserole on the countertop while you preheat the oven, remove plastic wrap and give batter a good stir. Then, bake as normal but note that cook time may increase by 5-10 minutes when baking from chilled.
Common Questions
This means your casserole isn't fully set and needs a bit more baking time to fully cook through.
I bake my corn casserole uncovered. However, some recipes may instruct otherwise.
Corn casserole is usually made from ingredients like cream corn, whole kernel corn, milk, flour, butter, eggs, sweetener and seasonings. Often, people make this veggie casserole with Jiffy cornbread mix, though some recipes do not require this (including mine)! Corn casserole is popular around the holiday season, but you can enjoy it year round with steak, chicken and other mains. I also enjoy serving it with chili.
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Baked Corn Casserole Without Jiffy Mix
Equipment
- 1 9x13 inch baking dish *A smaller baking dish can be used, though bake time will likely increase with less surface area.
Ingredients
- 1 15oz can cream corn
- 1 15oz package (about 2 cups) frozen whole kernel corn *see note below
- 1 cup milk *of choice *see note below
- 3 tablespoons maple syrup *or white sugar/honey
- 2 large eggs
- 8 tablespoons unsalted butter *melted *see note below
- ½ teaspoon ground black pepper *see note below
- ¾ teaspoon salt
- 1 teaspoon fresh thyme leaves *minced
- ¾ cup all purpose flour *unbleached
- 1 teaspoon baking powder
Recipe notes:
Corn: I like using frozen corn but a can of drained whole kernel corn will also work. You may also sub white shoepeg corn for yellow. Milk: Any type (including plant based) will work! You can also use heavy cream or half and half. Unsalted butter: Salted butter can be used in a pinch, reduce added salt slightly in this case. Pepper: I like to use fresh cracked pepper for best results, but it's not necessary.Instructions
- Preheat oven to 350℉.
- Mix corn, milk, maple syrup and eggs together in a large bowl.1 15oz can cream corn, 1 15oz package (about 2 cups) frozen whole kernel corn, 1 cup milk, 3 tablespoons maple syrup, 2 large eggs
- Melt butter, add it to the bowl and whisk well.8 tablespoons unsalted butter
- Add flour, baking powder, salt, pepper and thyme. Whisk again.½ teaspoon ground black pepper, ¾ teaspoon salt, 1 teaspoon fresh thyme leaves, ¾ cup all purpose flour, 1 teaspoon baking powder
- Coat a 9x13 inch baking dish with non-stick cooking spray and add batter.
- Bake casserole, uncovered, for 60-70 minutes until golden brown and fully set (not jiggly) in the middle. Enjoy!
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