Corn Casserole Without Jiffy

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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.

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 8x8-inch baking dish with butter. Step 3:Combine the flour with the melted and cooled butter, whisking until thoroughly blended. Gradually whisk in the sugar, eggs, and milk. 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).

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.

🍴 How to serve corn casserole

Serve sweet corn casserole with your favorite Thanksgiving and holiday main dishes! Here are some of my favorites:

Vegan Ham Vegan Turkey Roast Vegan Stuffing

If you like this recipe, check out my other casserole recipes: 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.