This Corn Casserole from Scratch is a beloved Thanksgiving dinner side dish that everyone raves about!
This cornbread casserole recipe is made from scratch, no pre-made mixes. It’s super easy to make and it comes out moist and full of amazing cornbread flavors.
If you’re looking for a corn casserole without Jiffy recipe, this one is it!
Corn casserole from scratch is pure comfort food! I’ve been wanting to make one without Jiffy mix for a while, and I have to say, this one is SO SO GOOD!
This baked corn casserole is made 100% from scratch, no pre-packaged mixes or anything.
A Southern favorite, this recipe is pretty much the same thing as corn pudding or cornbread casserole. It’s made with a cornbread base (although it’s more moist), sweet corn, creamed corn, cheese and other ingredients that give it amazing texture.
Not going to lie, it’s so tender that I like to eat it straight from the pan. Can’t resist!
Why we love this baked corn casserole:
- Made from scratch: I’m usually a big advocate for shortcuts, but this corn casserole from scratch is just as easy and SO GOOD!
- Perfect texture: Perfectly moist, not runny, and definitely not dry.
- Perfect flavor balance: Not too sweet and perfectly savory at the same time.
- Make ahead friendly, just in time for the busy holidays.
Made from Scratch
I love this corn casserole without Jiffy for a few reasons, the number one reason being that I really like the taste and texture a lot being. Don’t get me wrong, I love Jiffy mix, but I wanted to try making this recipe from scratch.
The second reason? Well, it’s hard to find cornmeal mixes at stores around the holidays, and I have no time to deal with all that stress.
Instead of the pre-made mix, I use flour, cornmeal, baking powder, sugar, and salt. Easy peasy.
And really, it was everything I dreamed of! Perfectly moist, not runny, not dry – and the flavor was just how I wanted it to be…not too sweet and perfectly savory at the same time.
The ingredients you need to make this recipe are pretty straightforward. Below are a few helpful ingredient notes. Per usual, specific ingredient quantities can be found in the recipe card down below.
- Flour: All-purpose flour works here. It will give the cornbread structure.
- Yellow cornmeal: For delicate cornbread consistency.
- Granulated sugar: For slight sweetness. You only need 3 tablespoons.
- Baking powder: To help it rise and be tender. You need 1 tablespoon (yes, tablespoon).
- Salt: To balance out the sweetness.
- Creamed corn: They come in cans. Provides corn flavors and moisture.
- Canned sweet corn kernels, drained: For the batter. You can also use frozen corn or fresh corn kernels.
- Half-and-half or whole milk: For added moisture and richness.
- Eggs: For structure and richness.
- Unsalted butter: melted, for amazing buttery flavors!
- Sour cream: For slight tangy flavors and texture.
- Shredded cheddar cheese: Cheese makes everything better!
Step 1 | Whisk dry ingredients
First, preheat your oven to 350 degrees F and grease a medium baking pan. In a bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.
Step 2 | Mix wet ingredients
In a large bow, evenly mix creamed corn, corn kernels, half-and-half, eggs, melted butter, and sour cream.
Step 3| Mix ingredients and add cheese
Add prepared dry ingredients to the wet ingredients, and mix to combine evenly. Fold in shredded cheddar cheese until evenly combined. Don’t overmix.
Note: This recipe does not call for too much flour and cornmeal. There are more “wet ingredients” than “dry ingredients.” This will yield the right texture and consistency. It’s moist with cornbread texture at the same time.
Step 4 | Bake
Transfer mixture to a medium oval, rectangular, or square pan. Even it out. Bake at 350 degrees F, uncovered, for 55-65 minutes or until a toothpick inserted in the middle comes out clean.
Corn casserole is a make-ahead friendly recipe, which definitely comes in handy during the hectic holidays!
It reheats very well. Once it’s done baking, let it cool completely. Cover and refrigerate for up to 2 days.
Reheating: You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 to 20 minutes (covered with foil) and then another 10 minutes uncovered.
Pairing and Serving Ideas
Corn casserole is a very popular holiday side dish, and it’s even better when served with lots of other delicious and comforting sides. It’s always a side dish galore around this time!
These are my family’s favorite recipes:
If you’re looking for main dishes, these are my favorites:
- Slow Cooker Turkey Breast
- Brined Turkey Breast with Orange Glaze
- Turkey Roulade
- Roast Beef Tenderloin
- Brown Sugar Glazed Ham
Yes, bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Yes! Once it’s done baking, let it cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 to 20 minutes (covered) and then another 10 minutes uncovered.
Yes, you can use fresh or frozen corn. Don’t substitute the creamed corn though.
I used a medium 8×12 inch oval baking pan. Use any medium baking pan, as long the filling goes two-thirds of the way through.
Tips for Success
- Instead of canned sweet corn kernels, you can use fresh or frozen corn. Don’t substitute the creamed corn though.
- The key is to not overmix. Mix until just combined. This will ensure the corn casserole rises perfect and that it stays moist and tender.
- It’s done when the center is no longer jiggly, and a toothpick inserted in the middle comes out clean (a few crumbs are fine).
- A 9×13 inch pan may be too large for this recipe (you could end up with a thinner layer). Just make sure the batter is filled ⅔ of the way through. I used a medium 8×12 inch oval pan. If you have to use a 9×13 pan, reduce the baking time by a few minutes and test with a toothpick inserted in the middle for doneness.
Corn Casserole from Scratch
- ⅔ cup all-purpose flour
- ½ cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 14 ounces creamed corn
- 14 ounces sweet corn kernels, drained
- ¼ cup half-and-half
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup sour cream - equivalent to 8 ounces
- 1 cup shredded cheddar cheese
- Oil spray - to grease the pan
- Preheat oven to 350 degrees F. Lightly grease a medium baking pan with oil spray.
- Dry ingredients: In a medium bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Set aside.
- Wet ingredients: In another large bowl, mix creamed corn, corn kernels (drained), half-and-half or milk, eggs, melted butter, and sour cream until evenly combined.
- Combine dry and wet ingredients until evenly combined. Do not overmix. Fold in the shredded cheese.
- Transfer better to the prepared baking pan. Bake, uncovered, for 55-60 minutes, until golden brown and until a toothpick inserted in the middle comes out clean. Tip: avoid opening the oven while it bakes to allow it to rise properly and to prevent the heat from escaping.
- Let it cool for 10 minutes. Serve warm. Enjoy!
- I used a medium oval baking pan which is about 8×12 inches. Use any medium baking pan, as long as it the filling goes two-thirds of the way through. A 9×13 inch pan might be a bit too large (you’ll get a thinner layer), but if you really must use it, just reduce the baking time by a few minutes and insert a toothpick in the center – if it comes out clean, it’s done.
- Try not to open the oven while it’s baking. This will allow the corn casserole to rise properly.
- Make ahead: Once it’s done baking, it let cool completely. Cover and refrigerate for up to 2 days. You can reheat it in the microwave oven. You can also reheat in a 350 F degree oven for 15 minutes (covered) and then another 10 minutes uncovered.
- Canned corn kernels: Fresh or frozen corn kernels.
- Half-and-half: Whole milk or heavy whipping cream.