Cheesy Corn Casserole (Without Jiffy Mix)
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!
Servings: 8
Calories: 471kcal
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.
Nutrition
Calories: 471kcal | Carbohydrates: 43g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 849mg | Potassium: 399mg | Fiber: 4g | Sugar: 9g | Vitamin A: 887IU | Vitamin C: 6mg | Calcium: 329mg | Iron: 2mg
