0 from 3 votes
Corn Casserole without Jiffy
This corn casserole without Jiffy combines sweet corn, nutmeg, and parsley into a savory, golden delight that’s all homemade goodness. Perfect for family dinners!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
5 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 259 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 eggs medium
- 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
- Preheat oven to 350℉
- In a saucepan, gently heat the butter over medium-low heat, swirling the pan until it completely melts. Set it aside while you gather the remaining ingredients.
- Combine the flour with the melted and cooled butter, whisking until thoroughly blended. Gradually whisk in the sugar, eggs, and milk.
- Add the creamed corn and drained whole kernel corn to the butter mixture, stirring well. Season the mixture with salt, pepper and nutmeg.
- Pour the prepared mixture into the baking dish.
- Bake for approximately 1 hour and 15 minutes, or until the center is set, and the top of the corn casserole is golden brown and caramelized. Check for doneness every 10 minutes after 40 minutes using a toothpick test (it should come out clean).
- Sprinkle chopped parsley on top and allow it to stand for 5 minutes before serving.
Cup of Yum
Notes
- Add the all-purpose flour gradually while mixing to avoid lumps. This step ensures a consistent and velvety texture in the casserole, preventing any floury pockets.
- If opting for nutmeg, add it sparingly as it can be potent! A little goes a long way. Start with a small amount and adjust according to taste.
- Make it vegan by replacing butter with vegan spread and whole milk with any plant milk.
- Add the all-purpose flour gradually while mixing to avoid lumps. This step ensures a consistent and velvety texture in the casserole, preventing any floury pockets.
- If opting for nutmeg, add it sparingly as it can be potent! A little goes a long way. Start with a small amount and adjust according to taste.
- Make it vegan by replacing butter with vegan spread and whole milk with any plant milk.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
75mg
(25%)
Sodium
305mg
(13%)
Potassium
253mg
(7%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
758IU
(15%)
Vitamin C
7mg
(8%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 305mg | 13% |
| Potassium | 253mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.