Corn casserole without Jiffy mix delivers the creamy center and lightly golden edges of the holiday favorite using a simple from-scratch blend of cornmeal, flour, and baking powder. Two kinds of canned corn keep the prep practical, and the batter comes together in one bowl plus a dry-ingredient bowl.
This version is gently sweet rather than cake-like and fits a 9-inch square pan. It is sturdy enough to cut after a short rest but remains spoonably tender inside. Pair it with our green bean casserole without canned soup for another from-scratch holiday side.
Corn Casserole Without Jiffy Mix
Prep: 10 minutes · Bake: 45 to 50 minutes · Rest: 10 minutes · Total: 1 hour 10 minutes · Yield: 9 servings
Ingredients
- 1 can (15.25 ounces) whole-kernel corn, drained well
- 1 can (14.75 ounces) cream-style corn
- 1 cup full-fat sour cream
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/2 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives, optional, for serving
Directions
- Prepare the pan: Heat the oven to 350°F. Grease a 9-inch square baking pan and set it on a rimmed sheet pan to catch any drips.
- Mix the dry ingredients: In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt, and black pepper until evenly combined.
- Mix the wet ingredients: In a large bowl, whisk the sour cream, melted butter, and eggs until smooth.
- Add both kinds of corn: Stir the drained whole-kernel corn and the undrained cream-style corn into the sour cream mixture.
- Combine: Fold the dry mixture into the wet ingredients just until no dry pockets remain. Spread the batter evenly in the prepared pan.
- Bake and rest: Bake for 45 to 50 minutes, until the edges are golden, the center is set, and an instant-read thermometer inserted in the center reaches 165°F. Rest for 10 minutes, add optional chives, and cut into 9 servings.
Tips for a creamy casserole that sets
- Drain only the whole-kernel corn: The liquid in the cream-style corn supplies moisture and corn flavor.
- Cool the butter slightly: Very hot butter can curdle the sour cream or begin cooking the eggs.
- Measure flour lightly: Spoon it into the measuring cup and level it. Packed flour can make the casserole dry and bread-like.
- Do not overmix: Fold only until the dry pockets disappear so the crumb stays tender.
- Use temperature and appearance: The center should reach 165°F and look set rather than wet. It firms further during the 10-minute rest.
Useful variations
- Cheddar and chive: Fold in 3/4 cup shredded sharp cheddar and add 2 extra tablespoons chives.
- Jalapeño: Add one seeded, finely chopped jalapeño and 1/2 teaspoon smoked paprika.
- Less sweet: Omit the 2 tablespoons sugar; the canned corn still contributes natural sweetness.
- Gluten-free: Replace the all-purpose flour with a cup-for-cup gluten-free baking blend and verify that the cornmeal and baking powder are certified gluten-free.
- Smaller batch: Halve the ingredients, use an 8-by-4-inch loaf pan, and begin checking after 32 minutes.
Frequently asked questions
Is corn casserole the same as cornbread?
No. Corn casserole has a soft, spoonable center from sour cream, eggs, and cream-style corn. Cornbread contains less moisture and is intended to slice cleanly like bread.
Can I make it without cream-style corn?
Not as a direct one-for-one swap. Cream-style corn supplies both liquid and thickened corn pulp. Replacing it with drained kernels alone produces a much drier casserole.
Why is my corn casserole runny?
The whole-kernel corn may not have been drained, the center may be underbaked, or the casserole may have been cut immediately. Bake until the center reaches 165°F, then rest for the full 10 minutes.
Can I make it ahead?
For the best lift, whisk the dry ingredients and wet mixture separately up to one day ahead, refrigerate the wet mixture, and combine just before baking. You can also bake the casserole one day ahead and reheat it covered at 325°F.
Storage, freezing, and food safety
Refrigerate the casserole within 2 hours and keep it covered for 3 to 4 days. Reheat portions to 165°F. Freeze cooled squares in an airtight container for up to 2 months; thaw overnight in the refrigerator and reheat covered so the edges do not dry out.
Estimated nutrition
Estimate per serving: approximately 245 calories, 5 g protein, 26 g carbohydrate, 14 g fat, 2 g fiber, 7 g sugar, and 390 mg sodium. Values vary by canned corn and sour cream brands.
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