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–+ servings

Cream Style Corn Casserole without Jiffy Mix

Overhead photo of corn casserole (no jiffy mix) in a blue baking dish with a serving spoon inserted into casserole.
Ditch the box mix and experience real flavor! This easy corn pudding casserole recipe delivers creamed corn comfort food bliss without the Jiffy mix. Simple ingredients and 10 minutes of preparation combine for a dump-and-bake side dish the whole family will love.
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Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10 servings

Equipment

  • 2 Mixing Bowls (one small and one large - for mixing corn pudding)
  • 1 9x9 or 8x10-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 9x9-inch or 8x10-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. (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 8x8-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!
Nutritional information is an approximation based upon 10 servings. Exact nutrition facts will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 246kcal    Carbohydrates: 18g    Protein: 7g    Fat: 17g    Saturated Fat: 10g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 5g    Trans Fat: 1g    Cholesterol: 82mg    Sodium: 104mg    Potassium: 236mg    Fiber: 1g    Sugar: 4g    Vitamin A: 537IU    Vitamin C: 1mg    Calcium: 177mg    Iron: 1mg
Course: Side Dish
Cuisine: American