Corn Casserole without Jiffy
Servings: 8 servings
Calories: 259kcal
This corn casserole without Jiffy combines sweet corn, nutmeg, and parsley into a savory, golden delight that’s all homemade goodness. Perfect for family dinners!
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Ingredients
- ½ cup unsalted butter melted and cooled
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 1 15-oz can whole kernel corn, drained
- 1 15-oz can creamed corn
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh parsley finely chopped, for garnish
Instructions
- Preheat oven to 350°F. Lightly grease an 11x7-inch baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Set aside to cool slightly.
- Whisk the flour into the melted butter until smooth. Add the sugar, eggs, and milk, whisking until well combined.
- Stir in the creamed corn and drained whole kernel corn. Season with salt, pepper, and nutmeg.
- Pour the mixture into the prepared baking dish.
- Bake for 55–65 minutes, until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean. Start checking at 50 minutes.
- Sprinkle with chopped parsley and let stand for 5 minutes before serving
Notes
- Nutmeg is subtle here — it rounds out the sweetness of the corn without tasting like eggnog. Don't skip it.
- Room temperature eggs and milk matter — cold ingredients can cause the melted butter to seize and create lumps in the batter.
- The casserole will puff slightly in the oven and settle as it cools. The 5-minute rest lets it firm up for cleaner slicing.
Nutrition
Calories: 259kcal | Carbohydrates: 30g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 305mg | Potassium: 253mg | Fiber: 2g | Sugar: 12g | Vitamin A: 758IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 1mg
