This corn casserole recipe without jiffy has quickly became a favorite in my kitchen since the first time I made it. The combination of sweet and creamed corn, seasoned just right with a hint of nutmeg, bakes into something golden, cozy, and deliciously simple. I love how the parsley adds that fresh pop of color – it just begs to be shared! Whether it’s for a family dinner or a holiday spread, this casserole always finds a place at the table, and it’s hard to resist going back for seconds.
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This corn casserole without jiffy is pure flavor!
You’ll love this recipe for its simplicity and rich, homey flavors. It’s the kind of dish that doesn’t just fill you up but brings back memories of comforting family dinners. Plus, making it from scratch gives it that homemade charm that pre-made mixes just can’t match. A dash of nutmeg and fresh parsley make it feel special enough for a celebration but easy enough for any night of the week!
- Easy to make from scratch with only wholesome ingredients for a healthier dish.
- The perfect holiday side dish with its sweet and savory notes, everyone will surely be asking for seconds!
- Make it ahead for gatherings. Easily make the batter ahead, store in the refrigerator, and bake before serving.
Love easy, cheesy casseroles? You have to try my cheesy green bean casserole, corn casserole with cream cheese, and cheesy asparagus casserole. Love all things cheesy about corn? You HAVE to try my Korean corn cheese.
📋 Ingredients and notes
To make creamed corn casserole without jiffy, you’ll need unsalted butter, all-purpose flour, granulated sugar, eggs, whole milk, sweet corn kernels, creamed sweet corn, salt, ground black pepper, nutmeg, and parsley.
Variations & Substitutions
- Use canned or frozen whole kernel corns. You can also use fresh corn!
- Use room temperature milk and eggs to ensure a more uniform mixture. Ingredients at the same temperature blend more seamlessly, creating a consistent texture and an evenly-cooked casserole.
- Substitute fresh parsley with green onions.
- If opting for nutmeg, add it sparingly as it can be potent! A little goes a long way. Start with a small amount and adjust according to taste.
- For a cheesy twist, stir in two cups of shredded cheddar cheese to the mixture.
- Make it vegan by replacing butter with vegan spread and whole milk with any plant milk.
- Make it gluten-free by substituting all-purpose flour with gluten-free flour with a 1:1 ratio.
📖 Make corn casserole recipe without jiffy
Step 1:
Preheat your oven to 350ºF (180ºC). Grease an 8×8-inch baking dish with butter.
Step 2:
In a saucepan, gently heat the butter over medium-low heat, swirling the pan until it completely melts. Set it aside while you gather the remaining ingredients.
Step 3:
Combine the flour with the melted and cooled butter, whisking until thoroughly blended. Gradually whisk in the sugar, eggs, and milk.
Step 4:
Add the creamed corn and drained whole kernel corn to the butter mixture, stirring well. Season the mixture with salt, pepper and nutmeg.
Step 5:
Pour the prepared mixture into the baking dish.
Step 6:
Bake for approximately 1 hour and 15 minutes, or until the center is set, and the top of the corn casserole is golden brown and caramelized. Check for doneness every 10 minutes after 40 minutes using a toothpick test (it should come out clean).
Step 7:
Sprinkle chopped parsley on top and allow it to stand for 5 minutes before serving.
Shruthi’s Top Tip for Corn Casserole
To ensure a smooth, lump-free batter, add the all-purpose flour gradually to the melted butter, whisking constantly. This process results in a creamy, velvety texture throughout the casserole.
- Drain the canned or frozen corn well to remove excess moisture.
- The corn casserole is done when the edges are golden brown and the center is set. Insert a toothpick or knife into the center, and if it comes out clean, it means it’s fully baked.
- Allow the casserole to rest for 5 minutes after baking. This helps the flavors meld together more harmoniously, and it makes slicing and serving much easier, as the casserole sets and holds its shape better.
👩🏽🍳 Troubleshooting FAQs
Your corn casserole turned out runny either because it is underbaked or there was too much moisture. Make sure to drain the sweet corn well and follow the measurements precisely.
Yes, you can prepare corn casserole batter ahead of time and refrigerate it before baking. Simply cover the unbaked casserole dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours before baking as directed.
Yes, absolutely! I used an 8×8-inch baking dish for this recipe, so make sure to use a baking dish double that size or to use two 8×8-inch baking dishes.
🍴 How to serve corn casserole
Serve sweet corn casserole with your favorite Thanksgiving and holiday main dishes! Here are some of my favorites:
🍴Storage and reheating suggestions
To store leftovers, wrap it tightly or transfer it in an airtight container. It should last for 3-4 days when stored in the refrigerator. To reheat, preheat your oven to 250ºF and reheat the casserole for 5-10 minutes or until completely warmed through. You can also place it on a microwave-safe container and reheat it in the microwave for 1-2 minutes.
To freeze, cover the corn casserole tightly with plastic wrap, and then cover again with aluminum foil. Alternatively, you can transfer it to a freezer bag or freezer-safe container. It should last for 3-4 months in the freezer. Thaw in the refrigerator for a few hours or overnight before reheating.
🍴 More delicious casserole recipes
If you like this recipe, check out my other casserole recipes:
Spring Pea Pasta
No Chill Chocolate Chip Cookies
Creamy Wild Rice Soup
Air Fryer Tortilla Chips
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Corn Casserole without Jiffy
Ingredients
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 eggs, medium
- 1 cup whole milk, room temperature
- 14 oz canned whole kernel sweet corn, drained
- 14 oz canned creamed sweet corn
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg, optional
- 3 tablespoons parsley, for garnish
Instructions
- Preheat oven to 350℉
- In a saucepan, gently heat the butter over medium-low heat, swirling the pan until it completely melts. Set it aside while you gather the remaining ingredients.
- Combine the flour with the melted and cooled butter, whisking until thoroughly blended. Gradually whisk in the sugar, eggs, and milk.
- Add the creamed corn and drained whole kernel corn to the butter mixture, stirring well. Season the mixture with salt, pepper and nutmeg.
- Pour the prepared mixture into the baking dish.
- Bake for approximately 1 hour and 15 minutes, or until the center is set, and the top of the corn casserole is golden brown and caramelized. Check for doneness every 10 minutes after 40 minutes using a toothpick test (it should come out clean).
- Sprinkle chopped parsley on top and allow it to stand for 5 minutes before serving.
Notes
- Add the all-purpose flour gradually while mixing to avoid lumps. This step ensures a consistent and velvety texture in the casserole, preventing any floury pockets.
- If opting for nutmeg, add it sparingly as it can be potent! A little goes a long way. Start with a small amount and adjust according to taste.
- Make it vegan by replacing butter with vegan spread and whole milk with any plant milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use frozen corn ?
Hi Denise – yes, you can use frozen corn! Just thaw and drain it well so the casserole doesn’t turn out too soft.
As for the crockpot, I have not tested the recipe in one, but I think it will work. However, the texture will likely be different. A slow cooker won’t give you that firm, golden, caramelized top you get in the oven, so the casserole ends up softer and more pudding-like. If you’re okay with that texture, it’s a great hands-off option. To do that, mix everything as written, pour into a greased insert in the slow cooker, and cook on HIGH for 2.5–3.5 hours (or LOW for 4–5 hours) until set. Let me know if you try it this way and how it goes!
Can I make in crockpott
Could I add diced ham to this?
Hi Lynn – I would think so, yes! I’m vegetarian so I haven’t tried it, so I recommend about 1 to 1½ cups of small diced pieces, stirred in along with the corn before baking. Since ham can be salty, you might want to reduce the added salt a little. Let me know how it goes!
Made this for company last night and they raved that it was the best corn they had ever had! I used frozen corn, thawed and drained. I used vanilla almond milk because that’s what I had on hand-lol. No parsley because I had none. The nutmeg adds a great flavor, don’t skip. I used the whole package of frozen corn-24 oz. Bake for about an hour and 15min because I something else in the oven. Got brown and crispy around the edges and creamy in the middle. Just yum!!!!
Bake at what temp?
350!