Corn Casserole Without Jiffy Recipe

Introduction

This corn casserole without Jiffy is a creamy, comforting side dish that’s perfect for family dinners or holiday meals. Made from simple ingredients like canned corn and butter, it’s easy to prepare and always a crowd-pleaser.

Ingredients

• ½ cup unsalted butter
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 2 medium eggs
• 1 cup whole milk, room temperature
• 14 oz canned whole kernel sweet corn, drained
• 14 oz canned creamed sweet corn
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon nutmeg (optional)
• 3 tablespoons parsley, for garnish

Instructions

1. Step 1: Preheat the oven to 350℉ (175℃).
2. Step 2: In a saucepan over medium-low heat, gently melt the butter, swirling the pan until fully melted. Set aside to cool slightly.
3. Step 3: Whisk the flour into the melted butter until smooth. Gradually whisk in the sugar, eggs, and whole milk until well combined.
4. Step 4: Stir in the creamed corn and drained whole kernel corn. Season with salt, pepper, and nutmeg if using, mixing thoroughly.
5. Step 5: Pour the mixture into a greased baking dish and spread evenly.
6. Step 6: Bake for about 1 hour and 15 minutes, checking after 40 minutes. Use a toothpick inserted in the center to test; it should come out clean when done.
7. Step 7: Once baked, sprinkle chopped parsley on top and let the casserole rest for 5 minutes before serving.

Tips & Variations

• Add the flour gradually while mixing to avoid lumps and create a smooth texture.
• Use nutmeg sparingly as it has a strong flavor; start with a small amount and adjust to taste.
• For a vegan version, swap butter with vegan spread and whole milk with plant-based milk.

Storage

Store leftover corn casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 325℉ until warmed through to maintain texture, or microwave in short intervals stirring gently between.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn kernels can be used. Blanch or steam the corn first, then proceed with the recipe. Adjust the moisture slightly if needed.

How can I make this casserole ahead of time?

Prepare the mixture and store it in the baking dish covered with plastic wrap in the refrigerator overnight. Bake as directed the next day, adding a few extra minutes if needed.

Corn Casserole Without Jiffy Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

A rich and creamy Corn Casserole made without Jiffy mix, featuring a blend of creamed and whole kernel sweet corn baked to golden perfection with a smooth buttery batter, enhanced by subtle seasoning and a hint of nutmeg. This comforting side dish is perfect for family dinners and holiday gatherings.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base Ingredients

• ½ cup unsalted butter
• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• 2 medium eggs
• 1 cup whole milk, room temperature

Corn Ingredients

• 14 oz canned whole kernel sweet corn, drained
• 14 oz canned creamed sweet corn

Seasonings and Garnish

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon nutmeg (optional)
• 3 tablespoons chopped parsley, for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the casserole evenly.
2. Melt Butter: In a saucepan over medium-low heat, gently melt the unsalted butter by swirling the pan until it is fully liquefied. Remove from heat and set aside to cool slightly while preparing other ingredients.
3. Create Batter: Whisk the all-purpose flour into the cooled melted butter until smooth and fully combined. Gradually whisk in granulated sugar, eggs, and whole milk to form a smooth batter with no lumps.
4. Add Corn and Season: Stir in the creamed corn and drained whole kernel corn into the batter. Season the mixture well with salt, black pepper, and if using, nutmeg. Mix thoroughly to incorporate all flavors evenly.
5. Prepare for Baking: Pour the combined mixture into a prepared baking dish, spreading it evenly for uniform baking.
6. Bake: Place the dish in the oven and bake for about 1 hour and 15 minutes. Begin checking for doneness at 40 minutes and continue every 10 minutes thereafter by inserting a toothpick into the center; it should come out clean once fully set and when the top has turned golden brown and caramelized.
7. Garnish and Serve: Once baked, sprinkle chopped parsley over the top for a fresh, vibrant finish. Allow the casserole to rest for 5 minutes before serving to let it set properly.

Notes

• Add the all-purpose flour gradually while whisking to avoid lumps, ensuring a smooth, velvety casserole texture.
• If using nutmeg, add sparingly as it has a strong flavor – start with ¼ teaspoon and adjust taste accordingly.
• For a vegan version, substitute unsalted butter with a vegan spread and use plant-based milk instead of whole milk.

Keywords: Corn casserole, baked corn dish, creamed corn casserole, holiday side dish, vegetarian casserole