Homemade Corn Casserole (Without Jiffy Mix)
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This homemade corn casserole is made completely from scratch with no box mix. It’s buttery, tender, and sliceable, with juicy sweet corn in every bite. Check out my 50+ Thanksgiving Dishes for more ideas for your holiday spread!
THIS CORN CASSEROLE IS A THANKSGIVING STAPLE IN OUR FAMILY
True story: I agreed to be my husband’s girlfriend on Thanksgiving 2011, which meant the very first time I met his family, I also met their Thanksgiving spread.
I grew up an only child with two first cousins, so holidays in my later childhood and teen years (after my grandparents and great aunts and uncles were gone) were rarely big groups. When I tell you I showed up as a brand new girlfriend to a house with close to thirty people and dozens of dishes on the menu, I was shook.
But that first night, I also met Aunt Peggy’s corn casserole. It was everyone’s favorite, and she always downplayed it, saying it was super simple and used a box of cornbread mix.
There’s absolutely nothing wrong with that, but as a scratch baker in the depths of my soul, I can barely walk down the baking aisle without swearing the box mixes are passing judgment. So this is my from-scratch version of that casserole we all love so much: it’s buttery, it absolutely melts in your mouth, and it’s sure to win over even the biggest of crowds.
WHAT EXACTLY IS CORN CASSEROLE?
And is it the same as corn pudding?
Corn casserole, which is not corn pudding, sits somewhere between cornbread and a custard (which is more what corn pudding is). It’s soft, rich, and sliceable, with whole kernels of sweet corn throughout. It’s a staple on Thanksgiving tables, but it works just as well with a weeknight dinner or a summer cookout.
HERE’S WHY YOU’LL LOVE IT, TOO
NO BOX MIX NEEDED
Everything comes from pantry staples, and you control the sweetness and salt.
RICH & SLICEABLE
Butter, heavy cream, and eggs give it a creamy center instead of a dry, crumbly texture. The slices are loose, but they stay together so you can cut into them like a thin, super moist cake.
NO MIXER NECESSARY
We’ve got a dry team, a wet team, and a party in the middle. You can leave the mixer in its happy place, and just grab a whisk and a spatula.
IT’S MAKE AHEAD FRIENDLY
This corn casserole reheats well and freezes beautifully, which is a gift on a busy holiday. In fact, I photographed this recipe and immediately froze the leftovers. I brought them out weeks later to be a side dish for our regular dinner rotations, and somehow I liked the reheated pieces even better (thank you, air fryer).
KEY INGREDIENTS YOU WILL NEED
YELLOW CORNMEAL: this gives the casserole its classic corn flavor and a little texture.
GRANULATED SUGAR: just a touch adds a subtle sweetness that complements and amplifies the corn.
ALL-PURPOSE FLOUR: there’s just enough to give the casserole structure so you can slice it.
BAKING POWDER: though the slices are thin, this casserole will still bake up like a thin cake. We’re using baking powder since there are no acidic ingredients in the recipe.
UNSALTED BUTTER: this makes the casserole rich and buttery. You’ll use it melted, so let it cool a bit so it doesn’t scramble the eggs.
HEAVY CREAM: this is what makes the texture creamy and custardy.
EGGS: FOUR of them! We aren’t messing around with structure here.
CANNED SWEET CORN: canned is easy and reliable. If you’re using fresh corn, you’ll want 3 cups.
A note on room temperature ingredients: you’ll want room temperature heavy cream as well as eggs. They incorporate more easily into melted butter than cold ones do, so you’ll get a smoother batter, but it’s not imperative for your success.
HOW TO MAKE CORN CASSEROLE
Combine the dry ingredients: whisk the dry ingredients together in a small bowl.
Combine the wet ingredients: in a medium size bowl, whisk together the wet ingredients.
Bring the batter together: this can be done quite simply with a whisk or spatula. You probably won’t run into any clumping, but if you do, the corn in the next step will help break things up.
Add the corn: add all of that sweet corn and mix it together until all the kernels are coated and evenly dispersed.
Bake and serve: no need to tent with foil or babysit the oven. The top will become golden brown as the edges set.
SUCCESS TIPS
Don’t panic about the thin batter. The cornmeal and eggs set up as it bakes and believe it or not, some of those corn kernels will find themselves near the top.
Weigh your ingredients. Scooping flour and cornmeal can easily add too much, which can lead to a drier casserole. Always weigh ingredients for the most accurate recreation in your kitchen.
Drain the corn well. Extra liquid can make the casserole watery and you’ll be left with soggy slices.
So here’s to Aunt Peggy, who started it all, and who would be brushing off the hype if she read this. Thank you for the inspiration, Pegs. Maybe someday I’ll be the aunt everyone is hoping brings the corn casserole (and hopefully be just as cool as you in the first place).
Round out the rest of your Thanksgiving meal! Easy yeast rolls, blueberry cranberry sauce, turkey tenderloin, pumpkin pie, savory mashed sweet potatoes, and green bean casserole without cream of mushroom soup!
Homemade Corn Casserole (Without Jiffy Mix)
Ingredients
- 6 Tablespoons (45g) yellow cornmeal
- 6 Tablespoons (75g) granulated sugar
- 3 Tablespoons (23g) all-purpose flour
- 1 and ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter melted and allowed to cool
- 1 and ¼ cup (300mL) heavy cream room temperature preferred2
- 4 large eggs room temperature preferred2
- 2 15-ounce (850g) cans of sweet corn1 drained
Video
Instructions
- Preheat the oven to 350ºF (177ºC). Spray a 9" x 13" baking dish with nonstick spray, then set aside.
- In a medium size bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, whisk together the melted butter, heavy cream, and eggs until the mixture is smooth.
- Add the dry ingredients to the wet ingredients and stir everything together with a large spatula until everything is combined. Add the corn and continue mixing until the corn is evenly dispersed. The mixture will be thin. This is ok.
- Pour the mixture evenly into the prepared baking dish then bake for 42-46 minutes until the top starts to turn light golden brown and the edges are set. Remove from the oven and allow to cool 20 minutes before serving warm. Store leftovers covered tightly in the refrigerator up to 5 days or in the freezer up to 3 months. Thaw in the refrigerator.
Notes
- Corn: if using fresh, use 3 cups.
- Room temperature ingredients: room temperature ingredients will incorporate more easily into melted butter than ones that are cold.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.