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Creamy Thanksgiving Corn Casserole without Jiffy Mix

Corn casserole without Jiffy mix gets its creamy texture from sour cream, butter, and both cream-style and whole-kernel corn. This homemade Thanksgiving side bakes until golden on top, set in the center, and ready to serve after a 10-minute rest.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray as needed
  • 0.75 cup all-purpose flour
  • 0.5 cup yellow cornmeal
  • 1 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 2 eggs large
  • 0.5 cup unsalted butter melted and cooled
  • 1 cup sour cream
  • 1 can (14.75 oz) cream-style corn
  • 2 can (15.25 oz) whole-kernel corn drained

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  4. In a medium bowl, whisk the eggs.
  5. Whisk the melted butter, sour cream, and cream-style corn into the eggs.
  6. Fold in the drained whole-kernel corn.
  7. Add the corn mixture to the flour mixture and stir just until combined.
  8. Spread the mixture evenly in the prepared baking dish.
  9. Bake for 45 to 55 minutes, until the top is golden and the center is set and reaches 160°F.
  10. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, let the melted butter cool before mixing it in. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.