This corn casserole recipe without jiffy mix is light, fluffy, and ultimate classic comfort food. Packed with sweet and creamed corn and seasoned with a hint of nutmeg, this simple recipe is a crowd-pleaser at potlucks and family dinners!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
💭 Why you'll love this recipe
- Easy to make from scratch. No need to add jiffy cornbread mix to this recipe, easily make this recipe from scratch with only wholesome ingredients for a healthier dish.
- The perfect holiday side dish. Serve this sweet and savory corn casserole at Thanksgiving and Christmas gatherings and 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.
📋 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 mix
Step 1:
Preheat your oven to 350ºF (180ºC). Grease an 8x8-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.
👩🏽🍳 Tips for the best creamy 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 8x8-inch baking dish for this recipe, so make sure to use a baking dish double that size or to use two 8x8-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:
If you tried this recipe, don't forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
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
- 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.
Comments
No Comments