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Corn casserole without Jiffy uses a small homemade mixture of cornmeal, flour, sugar and baking powder in place of boxed corn muffin mix. Stir it into corn, sour cream, butter and eggs, then bake until the center is set. The result should be soft and spoonable rather than dry like cornbread.
This from-scratch side uses two kinds of canned corn: whole kernels for texture and creamed corn for moisture. It fits a Thanksgiving menu, but also works beside a simple roast dinner. Because the dry mixture is measured separately, you can see exactly what goes into the dish.
RecipeCrave recipe
Corn Casserole Without Jiffy
Side dish · US customary measurements
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Equipment: 9-inch square baking dish
Ingredients for 8 servings · 1× batch
The calculator scales ingredient quantities only. Keep the oven temperature unchanged. Cooking time and pan size require checking; use additional pans for larger batches.
Ingredients
Fine cornmeal gives a softer texture than a coarse grind. Use ordinary cornmeal, not a complete cornbread mix containing its own leavening. This recipe contains wheat, eggs and dairy. Check canned ingredient labels for other allergens. The minimum cooking temperature follows USDA guidance for dishes containing eggs.
Instructions
- Heat the oven to 350°F (175°C). Grease the baking dish, including its corners.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Break up any lumps of baking powder so it distributes evenly.
- In a larger bowl, whisk sour cream, cooled melted butter and eggs until combined. Stir in the drained whole-kernel corn and the undrained creamed corn.
- Fold the dry mixture into the wet ingredients just until no dry flour remains. Do not beat the batter. Transfer to the dish and level the surface.
- Bake uncovered for 45–55 minutes. The edges should be lightly golden, and the center should no longer look liquid. A tester may have moist crumbs but should not carry raw batter. The egg-containing center should reach at least 160°F on a food thermometer. If the top browns before the center sets, cover loosely with foil and continue baking.
- Rest for 10 minutes before spooning into portions. It firms slightly as it stands but should remain tender.
Times and yield are estimates. Adjust ingredient quantities to your needs; cooking times do not scale automatically.
Corn casserole versus cornbread
Cornbread is usually sturdy enough to cut into dry-edged squares. This casserole has more moisture from sour cream and creamed corn, so it serves as a soft side. If you want crisp cornbread, use a cornbread recipe instead of baking this one longer until it dries out.
Troubleshooting
If the casserole is loose, check whether the kernel corn was drained and whether the baking dish is the specified size. A smaller, deeper pan needs longer in the oven. If it is dense, check the age of the baking powder and avoid packing the flour tightly into the measuring cup.
Make ahead and storage
Bake up to one day ahead, cool promptly and refrigerate covered. Reheat covered at 325–350°F until the center reaches 165°F. Add a small splash of milk around individual portions if they seem dry. Refrigerate leftovers within two hours and use within 3–4 days. See USDA reheating guidance.
Frequently asked questions
Can I add cheese?
Fold in 1/2 cup shredded cheddar before baking for a savory variation. It adds salt, so taste your other ingredients and consider reducing the added salt slightly.
Can I use frozen corn?
Replace the drained kernel corn with about 1 1/2 cups thawed, well-drained frozen corn. Keep the canned creamed corn, since it supplies a different texture.
Is it gluten-free?
No. It contains all-purpose wheat flour. Do not describe it as gluten-free without reformulating and checking every ingredient.
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