Corn Casserole Without Jiffy Mix
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5.0
120 reviews
Excellent
Corn Casserole Without Jiffy Mix
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This homemade Corn Pudding Recipe without Jiffy Mix is so simple, ready in a jiffy, without Jiffy! Using everyday, all-natural ingredients will become your favorite side dish, too!
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Ingredients
- 1/4 cup sugar I use all-natural can sugar. Omit, cut in half or use Monk fruit sugar replacement.
- 3 tablespoons all-purpose flour Replace with GF all purpose flour for gluten free.
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 8 cups whole kernel corn I used organic frozen corn (unthawed), fresh or drained canned corn may be used too.
- 6 large eggs
- 2 cups heavy whipping cream or heavy cream; not fat free
- 1/2 cup butter melted; use real butter here, salted or unsalted, if using unsalted, add an additional ¼ teaspoon salt.
Instructions
- Preheat oven to 350°F (175° C) and grease or butter well a 9x13 inch baking dish.
- Combine dry ingredients; sugar (¼ cup), flour (3 TBL), baking powder (2 teaspoons) and salt (1 ½ tsp) with a fork or whisk in a small bowl, set aside.
- In a large mixing bowl, whisk eggs (6 eggs), whipping cream (2 cups) and melted butter (½ cup). Gradually add the dry and wet ingredients, whisking until thick and smooth.
- Stir in the frozen (or drained canned) corn and pour into a 9x13 greased casserole dish casserole dish. *Not creamed corn.
- Bake at 350° F (175° C) for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
- If baking in individual ramekins, place ramekins on a baking sheet and bake at 350° F for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
- Allow pudding to rest for about 5-10 minutes before serving.
Equipments used:
Notes
- BAKE LONGER? The consistency of this recipe is more like bread pudding than cornbread, keep that in mind when baking. Every oven bakes slightly different, mine took about 45 minutes to bake, some people take as long as 75 minutes to bake, remove from oven when it is barely jiggly in the center. Some pans are slightly larger or smaller than others too, all of these factors will impact baking time.
- STORAGE | Wrapped tightly, corn casserole will last 3 days in the fridge, frozen up to 4 months. Cool completely before freezing. Wrap tightly with plastic wrap, may be stored up to 4 months in freezer.
- REHEAT | If frozen, allow to come to room temp for about 30 minutes, then rewarm, covered in 300° F oven for about 15-20 minutes.
- MAKE AHEAD | Corn pudding may be prepared to the stage just before baking, covered tightly, and refrigerated up to 1 day ahead of time.
- GLUTEN FREE | This dish is easily converted to be gluten-free, simply substitute regular all-purpose flour with gluten-free all-purpose flour.
- all-purpose flour
- all-purpose flour
Nutrition Information
Show Details
Serving
1serving
Calories
336kcal
(17%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
158mg
(53%)
Sodium
631mg
(26%)
Potassium
193mg
(6%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
954IU
(19%)
Vitamin C
2mg
(2%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 158mg | 53% |
| Sodium | 631mg | 26% |
| Potassium | 193mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 954IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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