Classic Cheesy Corn Casserole
This moist, cheesy corn casserole without Jiffy skips the cans and box mix for a 100% homemade version that's still very easy to make. It has a moist, spoonable center with crisp, golden, cheesy edges, and sweet corn flavor in every bite. Assemble it ahead for a comforting side dish at Thanksgiving, Christmas, or any family dinner!
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Why This Recipe Works Without Jiffy or Canned Creamed Corn
- An entirely homemade version of the classic recipe that skips the pre-packed and canned products.
- Frozen corn has better flavor than canned corn, and blending some of it mimics the texture of canned creamed corn.
- Simple pantry staples easily replace Jiffy mix without an extra trip to the store.
- Sharp cheddar adds richness and a savory, salty contrast to the sweet corn.
- Assemble ahead and refrigerate, then bake straight from the fridge for easier holiday prep.
Every Thanksgiving table needs a side of corn and a warm basket of cornbread, but why not combine them into one with this cheesy corn casserole? I put my own spin on this classic side dish for something a little more elevated than the usual canned corn and Jiffy box mix version.
Corn casserole is traditionally made using Jiffy cornbread mix and canned creamed corn, but I wanted to make a version that's 100% homemade. This recipe is made with whole ingredients, without canned creamed corn or boxed Jiffy mix.
My recipe uses frozen corn for better flavor and purees half of it to mimic the texture you get from canned creamed corn. It has the perfect amount of sweetness along with some sharp aged cheddar to give it a salty, savory contrast.
I developed this recipe using frozen corn kernels since fresh corn can be a bit harder to find in late November. This recipe works all year long and is even better with fresh corn! If you use fresh corn, you may want to dial back the sugar a bit if your corn is especially sweet.
Corn Casserole vs. Corn Pudding
Corn casserole is a classic American side dish that's often served at Thanksgiving. It's like a cross between cornbread and corn pudding. It's not as soft and custardy as pudding, but still spoonable, and not as cakey and structured as cornbread.
Classic corn casseroles usually don't contain cheese, but I think it's so much better with some sharp cheddar melted throughout and on top. This won't produce a stringy cheese-pull effect, but it adds depth of flavor and creates the most delicious crisp cheesy edges!
Corn casserole is done when the edges are set and golden-brown while the center remains soft with a slight wobble. A knife inserted into the center should show moist crumbs but no liquid batter. Don't wait for it to come out completely clean!
The casserole will firm up as it sits, so be sure to serve it while it's still nice and warm for the best texture.
Want more corn side dish recipes? Try this creamy parmesan polenta, this rosemary-scented homemade fresh creamed corn, or this easy cheesy baked corn and poblano rice.
Cheesy Corn Casserole Ingredients
Corn - Look for frozen white corn kernels if you can. They have a sweeter flavor and softer texture than the yellow corn, but either one will work.
Cornmeal - Make sure you use fine yellow cornmeal, which results in a smoother texture than coarse cornmeal.
Milk and sour cream - Both whole milk and full-fat sour cream help make this corn casserole rich and creamy. You can use low-fat if you insist, but avoid fat-free and dairy alternatives.
Cheddar - Use extra-sharp white cheddar cheese to give the casserole a bold flavor and firmer texture.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- 3-quart oval baking dish or 9-inch square baking dish
- Whisk
- Blender or food processor
- Foil
How to Make Corn Casserole Without Jiffy
- Preheat the oven to 350°F with a rack in the center. Generously butter a 3-quart oval baking dish or a 9-inch square baking dish.
- Whisk together the flour, cornmeal, sugar, onion powder, garlic powder, baking powder, salt, and pepper in a large bowl.
- Place half of the corn (12 ounces) in a blender or food processor with the milk and egg. Blend until thick and mostly smooth, scraping down the sides as needed. Tiny flecks of corn skin are fine, but there shouldn't be any whole kernels. Add the sour cream and melted butter, then blend briefly to combine.
Pro Tip: The corn should be fully thawed before blending. Very cold ingredients can extend the bake time, so plan accordingly.
- Pour the corn mixture into the dry ingredients and add the remaining 12 ounces of corn and 1 cup of cheese. Fold together just until no dry flour remains.
- Scrape into the prepared baking dish, smooth the top, then sprinkle with the remaining cheese.
- Bake uncovered for about 50-60 minutes, or until the edges are golden and the center is set but still soft.
Pro Tip: If the top browns before the center sets, loosely tent with foil until ready.
- Let rest for at least 10 minutes. Top with chives, if using, and serve warm.
How to Tell When Corn Casserole Is Done
- Begin checking at 40 minutes and loosely cover with foil if the top is already quite brown.
- The center should not jiggle like liquid when the dish is gently moved, but it should still be somewhat loose and not totally firm.
- A tester should come out with moist crumbs rather than wet batter, but not perfectly clean.
Tips for a Creamy, Spoonable Corn Casserole
- Use plain frozen corn without butter, sauce, or added seasoning. Do not drain off any collected liquid from the corn or squeeze the kernels dry.
- Use fine cornmeal rather than coarse polenta or a self-rising cornmeal mixture.
- Only use freshly grated cheese. Pre-shredded cheeses tend to be lower quality and contain anti-caking agents that keep them from melting smoothly and mute the natural, rich cheese flavor.
- Do not overmix. Fold just until no dry flour remains, or the casserole can turn dense.
How to Make Corn Casserole Ahead for Thanksgiving
This simple recipe is great for making ahead, especially for Thanksgiving and the holidays. For the best texture, combine the dry ingredients, prepare the corn mixture, and grate the cheese up to two days ahead. Refrigerate the wet ingredients, then mix and bake before serving.
The casserole can also be fully assembled and refrigerated for up to 24 hours. Bake it directly from the refrigerator, adding about 5-10 minutes. It may rise slightly less but will still turn out great.
Baking and then reheating is the least desirable option because the casserole becomes firmer each time it cooks. It's best to prepare the batter ahead and then bake right before serving.
Corn Casserole Variations
- Fold in diced jalapeños, roasted Hatch chilies, or poblano chilies for a mildly spicy version.
- Crisp up some finely diced bits of bacon, pancetta, or prosciutto in a pan, then drain and mix into the batter.
- Mix thinly sliced scallions or chives into the batter.
- Use a different cheese, like pepper jack, Gruyere, or smoked Gouda.
- Use full-fat crème fraîche or Greek yogurt instead of sour cream.
- Top with a drizzle of hot honey, lavender honey, or a fermented garlic honey.
What to Serve with Corn Casserole
Serve this cheesy corn casserole as part of a full Thanksgiving spread, featuring this Italian-style herb roasted turkey with my easy Thanksgiving turkey gravy made with homemade turkey stock.
For complementary sides, add this silky brown butter squash puree, these crowd-pleasing mashed sweet potatoes, these classic Dauphinoise potatoes, or creamy mascarpone red skin mashed potatoes.
How to Store and Reheat Corn Casserole
Corn casserole becomes firmer each time it's baked, so if you make it in advance, underbake it slightly, then let it finish cooking when you reheat it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 325°F oven until warm in the center.
FAQs
Yes. I specifically developed this recipe to use frozen corn kernels, so it can be easily prepared year-round. You just need to fully thaw them before making the casserole. You can also use fresh corn if you have it, but if it's extra sweet, dial back the sugar amount.
Yes, but frozen corn will have a sweeter and better corn flavor. Canned corn is pre-cooked and can have a soft, mushy texture and metallic taste. Frozen corn is flash-frozen shortly after harvest, which preserves a firmer bite, a crisp texture, and a fresh flavor that is closer to corn straight off the cob.
Yes. Let the casserole cool completely, wrap it tightly, and freeze. For the best texture, underbake it slightly the first time so it finishes cooking during the reheat, which keeps it from drying out. Reheat from frozen, covered with foil, in a 325°F oven until warm throughout.
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Cheesy Corn Casserole (Without Jiffy Mix)
Ingredients
- ½ cup butter 8 tablespoons or 1 stick, melted and cooled slightly, plus more for greasing
- ½ cup all-purpose flour
- ½ cup fine yellow cornmeal
- ¼ cup granulated sugar
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons baking powder
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 24 ounces frozen white corn thawed, divided
- ¾ cup whole milk
- 1 egg large
- 1 cup sour cream full-fat
- 2 cups extra sharp white cheddar cheese 8 oz, divided
- chopped chives optional, for garnish
Instructions
- Preheat the oven to 350°F with a rack in the center. Generously butter a 3-quart oval baking dish or a 9-inch square baking dish.½ cup butter
- Whisk together the flour, cornmeal, sugar, onion powder, garlic powder, baking powder, salt, and pepper in a large bowl.½ cup all-purpose flour, ½ cup fine yellow cornmeal, ¼ cup granulated sugar, ¾ teaspoon onion powder, ½ teaspoon garlic powder, 2 teaspoons baking powder, 1½ teaspoons kosher salt, ¼ teaspoon freshly cracked black pepper
- Place half of the corn (12 ounces) in a blender or food processor with the milk and egg. Blend until thick and mostly smooth, scraping down the sides as needed. Tiny flecks of corn skin are fine, but there shouldn't be any whole kernels. Add the sour cream and melted butter, then blend briefly to combine.24 ounces frozen white corn, ¾ cup whole milk, 1 egg, 1 cup sour cream
- Pour the corn mixture into the dry ingredients and add the remaining 12 ounces of corn and 1 cup of cheese. Fold together just until no dry flour remains.2 cups extra sharp white cheddar cheese
- Scrape into the prepared baking dish, smooth the top, then sprinkle with the remaining cheese.
- Bake uncovered for about 50-60 minutes, or until the edges are golden and the center is set but still soft.
- Let rest for at least 10 minutes. Top with chives, if using, and serve warm.chopped chives
Notes
- Use fine cornmeal rather than coarse polenta or a self-rising cornmeal mixture.
- The corn should be fully thawed before blending. Very cold ingredients can extend the bake time, so plan accordingly.
- Use plain frozen corn without butter, sauce or added seasoning. Do not drain off any collected liquid from the corn or squeeze the kernels dry.
- Only use freshly grated cheese. Pre-shredded cheeses tend to be lower quality and contain anti-caking agents that keep them from melting smoothly and mute the natural, rich cheese flavor.
- Do not overmix. Fold just until no dry flour remains, or the casserole can turn dense.
- If the top browns before the center sets, loosely tent with foil until ready.
- Begin checking at 40 minutes and loosely cover with foil if the top is already quite brown.
- The center should not jiggle like liquid when the dish is gently moved, but it should still be somewhat loose and not totally firm.
- A tester should come out with moist crumbs rather than wet batter, but not perfectly clean.
Do you think chicken tenders( only Bell&Evans, of course) could be added ? I am seeking a recipe to bring to a gathering. A meal that could sit on a table for a bit. I want to use chicken tenders.
Thank you. Love your recipes!
Sure, I think that's a great idea! I would cook the chicken first to make sure it's fully cooked before serving. I would maybe poach it gently so it stays nice and tender, then shred or dice. Please report back and let me know how it turns out!