Description
A delicious homemade corn casserole recipe without Jiffy mix, perfect as a side dish for holiday meals or family dinners.
Ingredients
Scale
- 2 cups fresh corn kernels (or thawed frozen corn)
- 1 cup all-purpose flour
- 1 cup medium-ground yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sour cream
- 1/2 cup milk
- 2 large eggs, beaten
- 1 can (15 oz) creamed corn
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup chopped scallions (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the melted butter, sour cream, milk, and beaten eggs until smooth.
- Gently fold the corn kernels and creamed corn into the wet mixture.
- Pour the wet ingredients into the dry ingredients and stir just until combined. If adding cheese or scallions, fold them in now.
- Transfer the batter to the prepared dish, spreading it out evenly. If you reserved cheese for topping, sprinkle it over the top.
- Bake in the preheated oven for 45–50 minutes, or until the center is set and the top is golden.
- Let the corn casserole rest for 10 minutes before serving to allow it to set properly.
Notes
- For a tangier flavor, replace the sour cream with Greek yogurt.
- Use buttermilk instead of regular milk for added richness.
- For gluten-free needs, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free alternatives: plant-based butter, non-dairy sour cream, and non-dairy milk all work well.
- Add jalapeños for a spicy kick or bacon bits for a smoky flavor profile.
- You can prepare the batter up to 24 hours in advance and refrigerate it unbaked.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of casserole
- Calories: 280
- Sugar: 9g
- Sodium: 310mg
- Fat: 14g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
Keywords: corn casserole without jiffy, homemade corn casserole, corn recipe, corn side dish, recipe without boxed mix