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Ditch the box and experience rich, unadulterated sweet corn flavor with this Corn Pudding without Jiffy Mix. Featuring sweet kernels of corn nestled in a golden custard-like casserole, this recipe is sure to satisfy your southern comfort food cravings. Best of all you’ll need just 10 minutes of active prep for this super-easy dump-and-bake side dish.

“I love that your corn casserole is made completely from scratch! I grew up eating Jiffy, but that is way too sweet for me (and the ingredient list is pretty alarming). This is the PERFECT stand in for dressing on the Thanksgiving and Christmas dinner table! A new holiday staple for my family. Thank you!”

-Berrie
Overhead photo of corn pudding casserole made without jiffy mix and garnished with scallions in a large baking dish.

Update: This recipe was originally published in November 2021. I made updates to include more information about making a corn pudding casserole without jiffy mix at home.

Hi, friends! If you’re looking for a cozy side dish that tastes like homemade nostalgia, this corn pudding casserole is exactly what your dinner table needs:

Table of Contents

About this corn pudding casserole without jiffy mix

Imagine: a warm, golden casserole fresh-out the oven bursting with sweet kernels of corn and sharp cheddar cheese baked into a creamy, buttery cornbread-like custard flavored with smoky paprika, zesty onion powder, tangy sour, and a whisper of spicy cayenne pepper. Creamy and fluffy with crispy edges; perfectly cheesy and absolutely craveable, this corn pudding will steal the dinner spotlight every single time. 

But, best of all, this creamy cornbread pudding without jiffy mix situation couldn’t be any easier to make—WITHOUT the jiffy mix. Seriously, you’ll need just 10 minutes of active, hands-on preparation and basic, real ingredients. Just measure, dump, mix, and bake—ready in minutes, devoured in seconds. 

If you love sweet corn, be sure to try these delicious recipes next: three ways to grill fresh corn, roasted corn salsa, and corn succotash.

Why you’ll love this recipe

  • No Box Mix. No artificial ingredients here–just real ingredients and really delicious flavor! But, you can use a box of jiffy if you prefer.
  • Quick and Easy to Make. This creamy corn casserole recipe is straightforward, fool-proof and incredibly easy to make, with just 10 minutes of hands on preparation. Simply dump, mix, and bake.
  • Comforting Texture. Ultra-moist, creamy, cheesy, and fluffy with just enough structure to hold a slice.
  • Balanced, Delicious Flavor. Slight sweetness for the sugar and corn is offset by rich butter, sharp cheddar, tangy sour cream, and a blend of bold pantry spices.
  • Customizable. Add bacon, jalapeños, pile on the cheese, and more, you can easily customize this flexible recipe to suit your needs.
  • Make-Ahead Friendly. Prep and bake ahead, then just reheat and serve the cornbread pudding without jiffy mix when ready to eat.
  • Nostalgic Family Favorite. From holiday tables and cozy dinners to potlucks and BBQ spreads and cozy dinners, this side dish is always a crowd pleaser!
Overhead photo of the corn kernels, shredded cheddar, eggs, sour cream, sugar, melted butter, and spices neatly arranged on a kitchen counter.

Ingredients in corn pudding no jiffy mix

As promised, this corn pudding casserole recipe without jiffy mix uses basic ingredients you may already have on hand:

  • Homemade Jiffy Mix. A simple combination of all purpose flour, yellow cornmeal, sugar, and baking powder creates a jiffy cornbread mix—without any lard, preservatives, or additives. Swap: 8.5-ounce box of Jiffy Corn Muffin or Cornbread mix.
  • Seasonings. A blend of onion powder, smoked paprika, cayenne, kosher salt and ground black pepper all provide robust, yet subtly delicious flavors.
  • Butter. Unsalted butter provides moisture and fat which creates a tender texture and rich, buttery flavor.
  • Eggs. Two large plus one large egg yolk bind everything together and provide structure so the corn pudding holds its shape after baking. The extra yolk gives this corn casserole a silkier, moister, and richer texture than traditional casseroles.
  • Sour Cream. Sour cream provides a moisture and a deliciously tangy flavor which perfectly balances the sweet corn pudding. Swap: You can use full-fat whole Greek yogurt instead.
  • Whole Kernel Sweet Corn. Kernels of sweet corn add plenty of texture along with a touch of sweet taste. You can use canned or frozen kernels of corn depending upon your preference.
  • Cream-Style Sweet Corn. A can of creamed corn is the secret ingredient that gives the pudding its signature creamy, ultra-moist texture.
  • Shredded Cheese. I like white sharp cheddar cheese here. However, use what you love. Yellow cheddar, colby jack, fontina, gouda, gruyere, Jarlsberg, mozzarella, pepper sack and even provolone will work great.

Recipe variations

Below are a few ideas to inspire creativity in the kitchen:

  • Jiffy Mix. Store-bought Jiffy cornbread also includes lard (shortening), additives, and preservatives. The homemade version removes the lard and instead I add an extra egg yolk for richness. So, if you are using the box mix, omit the extra egg yolk from the recipe.
  • Gluten-free. Swap out the all-purpose flour for gluten-free flour–just make sure to use a brand that can be substituted in a 1:1 ratio. Also, be sure to use a certified gluten-free brand of cornmeal.
  • Spicy Tex Mex Twist. Add a 7-ounce can (drained) of green chiles or finely chopped jalapeños, and a little chili powder, cumin, and coriander to for the perfect amount of mild smoky, spicy flavor.
  • Bacon-Lover’s Dream. If you think everything is better with bacon, stir a little crispy, crumbled bacon into the cornbread pudding without jiffy mix when you add the corn and cheese.
  • Buttery, Rich Corn Pudding. Looking for a truly decadent cornbread pudding without jiffy mix? I highly recommend brushing the top of the casserole with a bit of melted butter when it is fresh out of the oven. You don’t need a ton of butter to make a big impact—just a tablespoon will do.
  • Sweet Version. If you prefer a little sweetness, brush or drizzle the top of the corn pudding casserole with honey when it’s fresh out the oven. Or, mix a little honey with melted butter for a seriously swoon-worthy corn side dish.
Overhead photo of creamed corn, sweet corn kernels, shredded cheese, and pudding liquid in a large mixing bowl - before being mixed together.

Chef expert tips for perfect results every time!

These tips from a trained culinary professional will help ensure your creamed corn pudding casserole without jiffy mix turns out perfectly creamy, golden‑edged, and full of flavor:

  • Measure Flour Properly. When measuring flour, use a spoon to fluff the flour in its container and use a large spoon to scoop the flour from the container into your measuring cup–making sure the flour is lightly overflowing the cup. Next, use the back, straightedge of a knife to level off the flour.
  • Room Temperature Eggs. They blend easier and help the pudding bake evenly.
  • Don’t Over-Mix. Gently fold everything together until just combined, there should be some lumps. Overmixing will make the cornbread pudding tough.
  • Make it Yours. I encourage you to make this corn casserole (no jiffy mix) your own! Add some crispy bacon and/or jalapeños, swap out the white cheddar for your favorite melty cheese – please feel free to give the dish your loving touch.
  • Use The Right Pan. Unfortunately, not all baking pans are created equal. Please do not use an aluminum tray or glass baking dish for this cornbread pudding without jiffy mix as they aren’t good conductors of heat. 
  • Check for Doneness. Avoid over-baking the corn pudding as it will go from creamy and moist to dry and crumbly fast. I advise you check the casserole for doneness at the 40-minute mark. The center should be barely jiggly and a toothpick inserted should come out mostly clean.
  • Brush with Butter or Honey Before Serving. If you want a truly decadent, buttery, rich corn casserole, brush the top with a bit of melted butter, honey, or melted honey butter when it is fresh out of the oven–before resting and garnishing.
  • Let it Rest. After baking, let the pudding casserole cool slightly so the custard can fully set.

Step-by-step photos: making this recipe at home

(Don’t forget to scroll down for the detailed instructions in the complete printable corn pudding without jiffy mix recipe at the bottom of the page.)

Overhead photo collage of how to make Corn Casserole step by step with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making corn pudding without jiffy mix. If you have a question you’d like answered, please drop it in the comments section below!

Is corn pudding the same as corn casserole?

While they’re very similar, corn casserole and corn pudding aren’t the same thing.

Corn pudding is creamier and custard-like in texture, while corn casserole is more cornbread-like, and a corn pudding casserole is a perfect blend of the two, offering a creamy texture that’s also sliceable.

What type of corn is best in pudding without jiffy?

Honestly, you can use whatever type of corn you like. Sweet corn will work best, but fresh kernels from the cob, frozen, or canned are all great options. However, if using cans of corn, be sure to thoroughly drain before using, otherwise your pudding will be too wet in texture. And if using frozen corn, be sure to thaw it before preparing this corn casserole recipe without jiffy mix.

And please note, aside from the sweet corn you’ll also need a can of cream-style corn for that signature ultra-creamy texture.

Can I make this cream corn pudding in a crockpot?

You can easily make this cornbread pudding without jiffy mix in a crockpot or slow cooker instead of baking it in the oven. Just note that all crockpots and slow cookers heat differently, so please check on the corn casserole without jiffy mix as it nears the end of the cook time. If your crockpot runs hot, it may need less time than listed below. And, if you want to double the recipe, you’ll need to use a larger (10-quart) crockpot and increase the cook time:

  • Mix ingredients: Combine the ingredients following the recipe instructions.
  • Transfer to crockpot: Lightly grease a 4 to 6-quart crockpot with non-stick cooking spray. Gently pour the “batter” into the crockpot.
  • Cook: Cover the crockpot and cook on HIGH for 2 ½ to 3 hours or LOW for 4-5 hours.
  • Keep warm: Turn the crockpot setting to WARM and keep the corn pudding without jiffy mix covered until ready to serve!

Can I make corn pudding without Jiffy mix?

Yes, absolutely! This recipe is designed to taste better than the lard-laden boxed version—using just flour, cornmeal, baking powder, and a little white sugar instead.

Is this dish sweet or savory?

I personally think it leans more savory then sweet. However, if you use a box of jiffy the corn casserole will definitely be on the sweeter side. 

Why is my corn pudding watery?

From my personal experience, if the pudding turns out water, it was either underbaked or had too much liquid from an undrained can of corn. 

Can I double this recipe?

You can easily double this recipe for cornbread pudding without jiffy mix if you are feeding a large crowd. Just note that you’ll need to use a 9×13-inch baking pan (instead of a 9×9-inch pan). And, you’ll also need to increase the baking time slightly as the casserole may take 5 to 15 minutes longer to fully cook through.

Can I make corn pudding recipes in advance?

Yes, you can assemble and fully bake this creamy corn casserole a day in advance. After baking, allow the casserole to cool completely and then cover tightly with plastic wrap before storing in the fridge. When ready to serve, remove the casserole from the refrigerator and set it on the counter for 30-40 minutes to remove the chill. Before reheating, brush the top of the pudding with one tablespoon of melted butter. Then, cover the dish with aluminum foil and bake for 15 minutes in a 350-degrees Fahrenheit oven. Next, uncover and continue to bake for 10-15 minutes, or until the corn pudding is heated through.

Please note: I do not recommend mixing the corn pudding casserole and storing it raw in the refrigerator to bake later—the leavening agent (baking powder) will lose some of its effectiveness.

Overhead photo of raw corn pudding batter made without jiffy mix in a large mixing bowl.

Serving corn pudding without jiffy mix

This corn pudding casserole (no jiffy mix) is an incredibly versatile side dish. You can serve it with anything from hearty soups/stews or roast, grilled or fried chicken to meatloaf or holiday ham. Or try pilling it high with pulled pork and plenty of barbecue sauce to create a delicious dinner!

Unique serving ideas

Overhead photo of cream corn pudding garnished with parmesan and scallions in large baking dish with a serving spoon.

Storing leftovers

  • Refrigerator Storage: Allow the corn pudding casserole without jiffy mix to cool completely to room temperature and cover the dish with two layers of plastic wrap to completely seal. Then store the leftovers in the fridge for 5 to 7 days.
  • Freezing Instructions: While the cream style corn pudding tastes best freshly made, you can store leftovers in the freezer if you’d like. Allow the casserole to cool completely, cut it into individual servings, and store in freezer-safe storage bag or airtight container in the freezer for up to 1 month. And, thaw overnight in the fridge before reheating.
  • Reheating Leftovers: You can reheat sweet corn casserole pudding in the oven or in the microwave, depending upon your preference. But, for the best results, I recommend wrapping individual servings in aluminum foil and reheating in a 350-degrees Fahrenheit for 10-15 minutes, or until warm throughout.
Action photo of a spoon scooping up cornbread pudding from a baking dish.

This easy corn pudding casserole without jiffy mix delivers all creamy, comforting goodness of the classic side dish—without any boxed mix. You get the same rich flavor, custardy texture, and golden edges, just made with REAL ingredients you can feel good about. With minimal prep and major flavor, it’s a recipe I know you’ll return to again and again!

Until next time friends, cheers! And, don’t forget, if you make this corn pudding recipe to come back and leave a review. I love cheering you on in the kitchen!

Cheyanne

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Overhead photo of corn pudding without jiffy mix in a blue baking dish with a serving spoon inserted into casserole.

Corn Pudding Casserole Without Jiffy Mix

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10 servings
Print Recipe Pin Recipe
Ditch the box and experience rich, unadulterated sweet corn flavor with this Corn Pudding without Jiffy Mix. With sweet kernels of corn nestled in a golden custard-like casserole, this recipe is sure to satisfy your southern comfort food cravings. Best of all you'll need just 10 minutes of active prep for this super-easy dump-and-bake side dish.

Equipment

  • 2 Mixing Bowls – 1 Small Bowl and 1 Large Bowl
  • 1 9×9 or 8×10-inch baking dish – for baking corn casserole pudding

Ingredients 

Dry Ingredients

Wet Ingredients

  • ½ Cup Unsalted Butter – melted & cooled (1 stick)
  • 2 Large Eggs + 1 Egg Yolk – at room temperature; beaten
  • 1 Cup Sour Cream (8 ounces)
  • 1 (15.25-ounce) Can Whole Kernel Sweet Corn – drained
  • 1 (14.75-ounce) Can Cream Style Sweet Corn – DO NOT drain
  • 1 Cup White Cheddar Cheese – freshly shredded (4 ounces) (SEE NOTES)
  • Optional for Serving: Scallions, Chives or Parsley Melted Butter, and Freshly Grated Parmesan

Instructions

  • Preheat Oven to 350 degrees F (or 325-degrees convection).
    Lightly grease an 9×9-inch or 8×10-inch casserole baking dish (2 ½ quart) with non-stick cooking spray. (SEE NOTES about baking pans)
  • Mix Dry Ingredients: In a small mixing bowl, combine all the dry ingredients along with 1 teaspoon salt and heaping ¼ teaspoon pepper.
    Whisk well until combined and set aside.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until well combined and thick/creamy.
  • Pour Dry into Wet Ingredients: Add the dry ingredients to the bowl. Whisk together until just combined and thick. (Note: The mixture should be a bit lumpy)
  • Stir in Corn and Cheese: Add both types of corn and the cheese to the bowl. Use a spatula to fold the ingredients until just combined – do not over mix!
  • Transfer to Casserole Dish: Pour the corn mixture into the prepared baking dish.
  • Bake for 40-50 minutes, or until the corn pudding casserole is just set in the center – the casserole should be deeply golden brown and every barely jiggly in the center. A toothpick inserted into the center of the casserole should come out relatively clean with a few moist crumbs.
  • Cool Casserole: Remove from the oven and place on a wire cooling rack. Let the casserole rest for 5-10 minutes to properly set.
    OPTIONAL: Brush the casserole with a bit of melted butter when it's fresh out of the oven for a truly buttery, decadent side dish!
  • Serve Cream Style Corn Casserole: Garnish with herbs and parmesan cheese if using. Serve warm and enjoy!

Notes

  1. Measure properly. Please make sure you are measuring your ingredients properly, this is especially true for the all-purpose flour. When measuring flour, use a spoon or fork to fluff the flour in its container before measuring! Once you are ready to measure, use a large spoon to scoop the flour from the container into your measuring cup – making sure the flour is lightly overflowing the cup. Next, use the back, straightedge of a knife to level off the flour.
  2. Cheese. You can use whatever variety of melting cheese you love – yellow cheddar, Colby Jack, Fontina, Gouda, Gruyere, Jarlsberg, Mozzarella, Pepper Jack and even Provolone – all work well!
  3. Make it your own. I encourage you to make this recipe your own! Add some crispy bacon and/or jalapeños, swap out the white cheddar for your favorite melty cheese – please feel free to give the dish your loving touch! (See the post above for a list of substitutions and variations for this recipe!)
  4. Don’t over-mix. Don’t over mix the dry and wet ingredients together – there should be some lumps!
  5. Use a good baking pan. Not all baking vessels are created equal! Do not use an aluminum tray or a glass baking dish for this recipe. Those disposable aluminum trays don’t conduct heat well and glass baking dishes heat very unevenly. You can use an 8×8-inch (2 quart) baking dish instead; however, you may need to add a few minutes to the cook time (since your casserole will be deeper vs. shallower).
  6. Don’t over-bake. Please avoid over-baking your casserole as it will go from creamy and moist to dry and crumbly! I advise you check the casserole for doneness at the 40 minute mark.
  7. Brush it with butter. If you want a truly decadent, buttery, rich corn casserole, I recommend brushing the top with a bit of melted butter when it is fresh out of the oven – before resting and garnishing!
  8. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  9. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 10 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 246kcal    Carbohydrates: 18g    Protein: 6g    Fat: 17g    Saturated Fat: 10g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Trans Fat: 0.4g    Cholesterol: 81mg    Sodium: 110mg    Potassium: 234mg    Fiber: 1g    Sugar: 4g    Vitamin A: 549IU    Vitamin C: 0.3mg    Calcium: 175mg    Iron: 1mg
Course: Side Dish
Cuisine: American

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Extreme close-up photo showcasing the golden top of corn pudding.