Corn Casserole Without Jiffy Mix
User Reviews
5
Corn Casserole Without Jiffy Mix
Description
Corn Casserole Without Jiffy Mix is a baked pudding-style dish combining frozen or canned whole kernel corn with eggs, heavy cream, sugar, and leavening agents mixed into a thick batter-like mixture. The flour and baking powder provide structure, while the butter adds richness and moisture. The baking process yields a golden, set pudding with a tender but slightly jiggle center, distinct from typical cornbread texture.
The recipe’s texture is more like a soft, moist bread pudding than a crumbly cornbread, with a creamy mouthfeel from the dairy and eggs. The sugar balances the corn’s natural sweetness but can be adjusted or substituted according to preference. Baking time varies based on oven and pan size, with approximately 45 to 70 minutes needed until the edges are deeply browned and a knife inserted comes out clean.
This casserole makes for a comforting side dish that complements many meals and can be served warm. It can be prepared in larger dishes for gatherings or in ramekins for individual portions. The custard base enhances the corn flavor with a rich, soft consistency.
Store leftovers wrapped tightly in the refrigerator for up to three days or freeze for longer storage. When frozen, allow thawing before reheating in a covered oven dish at a low temperature to preserve moisture. The dish can also be prepared partially ahead, refrigerated prior to baking, and finished fresh when needed. Gluten-free flour can be used as a direct substitute for a gluten-free option.
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 corn I used organic frozen corn (unthawed), fresh or drained canned corn may be used too, whole kernel
- 6 large egg
- 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.
Notes
- Adjust baking time based on your oven and pan size; the casserole is done when the edges are golden brown and the center is just set with a slight jiggle.
- Store wrapped tightly in the refrigerator for up to three days; freeze wrapped well for up to four months.
- For frozen casserole, thaw to room temperature about 30 minutes before reheating in a covered 300°F oven for 15-20 minutes.
- Can be prepared a day ahead up to the point before baking; refrigerate covered until baking.
- To make gluten-free, substitute regular all-purpose flour with gluten-free all-purpose flour.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
