Corn casserole without Jiffy mix is easy to make and possible. You’ll still have a delicious corn casserole and it’s still super easy to make.
You want to try something different other than the Jiffy mix corn casserole? If so, perfect, I have what you’re looking for! In this recipe, we’ll show you how to create a delicious corn casserole from scratch, without relying on any pre-packaged mixes.
With just a handful of simple ingredients and a few easy steps, you can whip up a homemade corn casserole that’s just as delicious. This recipe with not have a bread texture but more of a bread pudding texture. Yet, full of flavor.
Forget about store-bought shortcuts that are filled with preservatives and artificial flavors. This homemade corn casserole without Jiffy mix is made with love and mostly whole ingredients.
From the first bite to the last, you’ll savor the creamy texture, sweet corn kernels, and subtle sweetness that make this dish truly unforgettable.
How To Make Corn Casserole Without Jiffy Mix
Ingredients needed
- Frozen corn
- Eggs
- Heavy cream
- All-purpose flour
- Granulated sugar
- Baking powder
- Butter
Making corn casserole without Jiffy mix easily
- First, thaw the frozen corn. Preheat the oven to 350F.
- Now, in a bowl combine the sugar, baking powder and melted butter. Whisk in the eggs then whisk in the flour. Slowly pour in the heavy cream, toss in the salt and whisk until everything is combined.
- In the baking pan, add in the corn with the contents you just mixed together. Use a spoon to make sure everything is spread evenly.
- Place in the oven for 45-60 minutes for until you notice the top is golden and the center does not jiggle. Remove from oven and allow to cool and settle. Lastly, serve and enjoy.
What to serve with corn casserole
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Corn Casserole Without Jiffy Mix
Equipment
- 9×13 baking dish
Ingredients
- 32-36 ounces frozen corn, thawed
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 2 teaspoon baking powder
- 6 large eggs
- 1/4 cup all-purpose flour
- 2 cup heavy cream
- 1.5 teaspoon salt
Instructions
- First, thaw the frozen corn. Preheat the oven to 350℉
- Now, in a bowl combine the sugar, baking powder and melted butter. Whisk in the eggs then whisk in the flour. Slowly pour in the heavy cream, toss in the salt and whisk until everything is combined.
- In the baking pan, add in the corn with the contents you just mixed together. Use a spoon to make sure everything is spread evenly.
- Place in the oven for 45-60 minutes for until you notice the top is golden and the center does not jiggle. Remove from oven and allow to cool and settle. Lastly, serve and enjoy.