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.
When it comes to a holiday meal, this Corn Casserole is a must-make! It pairs beautifully with a Brined Turkey, Instant Pot Turkey Breast, or Instant Pot Ham.
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. 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.
Storage Instructions
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.
Recipe Modifications
- 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
- Instant Pot Creamed Corn
If you enjoyed this recipe for Homemade Corn Casserole, I would love for you to leave a comment and review below.
Corn Casserole
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 salt
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 (15 oz) can creamed corn
- 1 (15 oz) can whole corn kernels well drained
Instructions
- 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.
Deborah Ann Adams
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!
Rhian Simon
This was wonderful! I needed to use up a can of creamed corn I bought during the pandemic rush. This was perfect...not too sweet, not too salty. Paired it with a lovely beef stew tonight. Echoes of chili with cornbread but with a twist. Thanks for posting this!
Kristen Chidsey
Wonderful! Thanks for sharing!
Linda
Can I make this ahead of time before Thanksgiving and then bake that day?
Kristen Chidsey
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.
Tina
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?
Kristen Chidsey
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!
renee
can you freeze the left overs? there are only two of us...or is it better to just make half a recipe?
Kristen Chidsey
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.
Sara
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!
Kristen Chidsey
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!
Jill Baird
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.
Kristen Chidsey
I am so glad you found this recipe!
Hanna
We love getting Cornbread Casserole at our favorite BBQ place. This is so good
Renee Goerger
Delicious and a go-to favorite in my home.
Darlyne Redd
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?
Kristen Chidsey
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!
Stacie
I'm allergic to eggs, do I have to add them? When I make it with the jiffy mix, I never add them.
Kristen Chidsey
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!
Freda Willard
Omit the flour, cornmeal, baking soda and the salt. Use 1 cup of the Martha white cornmeal mix