If you’ve ever craved the creamy comfort of corn casserole but want to skip the boxed stuff, this cornbread casserole without Jiffy mix is your answer. It’s a homemade twist on a Southern favorite soft, buttery, and loaded with sweet corn goodness, minus the additives and shortcuts.
Made entirely from scratch, this version delivers all the warmth and richness you expect, using simple ingredients you already have in your pantry. No preservatives, no processed mixes just real cornmeal, fresh dairy, and golden baked love.
This dish comes out tender and scoopable, making it perfect for holiday spreads, Sunday suppers, or potlucks. It pairs beautifully with everything from roast turkey to barbecue ribs and sits proudly next to classics like cornbread casserole pudding or Dolly’s chicken and stuffing casserole.
Whether you’re avoiding boxed mixes due to allergies, diet, or just a love for from-scratch cooking, this cornbread casserole brings homemade flavor to the forefront.
Table of Contents
Table of Contents
How to Make – Ingredients List + Step-by-Step Directions
Ingredients for Cornbread Casserole Without Jiffy Mix
If you’re craving a creamy, Southern-style bake but want to skip the boxed mix, this cornbread casserole without Jiffy mix brings bold flavor and old-fashioned charm—using 100% real ingredients. It’s perfect for family gatherings, holiday dinners, or a cozy Sunday side.
Dry Ingredients:
- ¾ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- ½ teaspoon salt
Wet & Filling Ingredients:
- 2 large eggs
- 1 cup sour cream
- ½ cup whole milk
- ½ cup melted butter
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn (or homemade substitute*)
*No creamed corn? Blend 1 cup corn with ¼ cup milk and a pinch of salt for a quick DIY version.
Step-by-Step Instructions
- Preheat oven to 350°F. Grease an 8×8 or 9×9-inch baking dish.
- Combine dry ingredients: Whisk together cornmeal, flour, baking powder, sugar, and salt.
- Mix wet ingredients: In a large bowl, whisk eggs, sour cream, milk, and melted butter until smooth.
- Add corn: Stir in the whole and creamed corn to the wet mixture.
- Blend it together: Add the dry ingredients into the wet, mixing gently until just combined. This is what gives the cornbread casserole without Jiffy mix its signature texture.
- Bake until golden: Pour the batter into your dish and bake for 45–50 minutes, or until golden on top and set in the middle.
- Rest and serve: Let it sit for 10 minutes before serving. The casserole will be soft, creamy, and ready to impress.
Looking for another nostalgic favorite? This dish pairs beautifully with cornbread casserole pudding or a hearty helping of Dolly’s chicken and stuffing casserole.
What Is Cornbread Casserole Without Jiffy Mix?
Cornbread casserole without Jiffy mix is a made-from-scratch version of a beloved Southern classic warm, creamy, and full of sweet corn flavor, all without the boxed shortcut. It offers the same nostalgic texture and golden top you expect, but using pantry staples like cornmeal, flour, and eggs instead of a pre-packaged cornbread base.
Traditionally, Jiffy mix is used as a quick cornbread-style binder in recipes like corn pudding or casseroles. But this homemade take skips the mix in favor of real, whole ingredients, giving you more control over flavor, sweetness, and texture. It’s perfect for those avoiding processed foods, managing dietary sensitivities, or simply wanting a more authentic bite.
This version still has that golden, slightly crisp top with a soft, scoopable center that’s rich and flavorful. The combination of whole corn and creamed corn ensures moisture, while the cornmeal base provides structure and classic flavor. It’s a dish you’ll find on holiday tables, Sunday dinners, and church potlucks alike.
Want more ways to go homemade? Our Navajo cornbread offers a skillet-style version that’s equally wholesome and comforting.
Why You’ll Love This Recipe
If you’re looking for a recipe that brings comfort and flexibility without the boxed shortcuts, this cornbread casserole without Jiffy mix is exactly what you need. It delivers the same creamy texture and buttery flavor of classic corn casseroles while letting you control every ingredient.
It’s Made Completely from Scratch
No processed mixes here. This version uses pantry staples like cornmeal, flour, and baking powder to replicate and improve upon the Jiffy-style texture. You’ll love how the fresh ingredients make each bite taste homemade and nostalgic. Plus, you can adjust the sweetness, creaminess, or richness to your preference.
Perfect Texture and Flavor
This casserole is the best of both worlds—it’s soft and scoopable like a pudding, yet hearty enough to hold together like cornbread. The natural sweetness from whole and creamed corn pairs beautifully with the rich, buttery base. It’s savory, sweet, and just the right amount of golden on top.
It’s especially perfect when served with cozy mains like our Dolly’s Chicken and Stuffing Casserole or holiday favorites like Cornbread Casserole Pudding.
Whether you’re avoiding processed mixes or just love scratch-made food, this dish gives you comfort, quality, and flavor all in one easy bake.
What to Serve With Cornbread Casserole Without Jiffy Mix
This creamy, comforting cornbread casserole without Jiffy mix is versatile enough to star at holidays, weeknight dinners, or potluck tables. Its slightly sweet, buttery flavor pairs beautifully with both savory meats and classic Southern sides.
Savory Mains to Complete the Meal
The soft texture and warm flavor of this homemade casserole complements dishes that are rich, meaty, or slow-cooked. Try serving it with:
- Roasted chicken or turkey – Ideal for Thanksgiving or Sunday dinner.
- Pulled pork or BBQ ribs – Sweet corn casserole offsets smoky, spicy flavors.
- Smothered pork chops or beef stew – Scoop the casserole alongside for a satisfying contrast in texture.
- Fried chicken – A crunchy, juicy pairing that never fails.
It’s especially comforting when served with Dolly’s Chicken and Stuffing Casserole, a dish that brings similar warmth and depth.
Southern-Style Sides That Work Beautifully
Complement your cornbread casserole without Jiffy mix with sides like:
- Sautéed greens (collards or mustard greens)
- Baked mac and cheese
- Roasted root vegetables
- Mashed sweet potatoes or candied yams
To round out the meal, a dessert like Pecan Pie Dump Cake adds the perfect sweet finish, keeping the comfort food theme going strong.
Nutrition Benefits and Storage Tips
Making cornbread casserole without Jiffy mix means you’re choosing real ingredients over processed shortcuts which results in both better flavor and a more wholesome dish. Here’s how this from-scratch version benefits your table and how to store it properly.
Nutrition Benefits of Homemade Cornbread Casserole
By ditching the boxed mix, you avoid preservatives and artificial flavorings. This homemade casserole uses:
- Whole kernel corn – Naturally sweet, packed with fiber, and rich in antioxidants like lutein.
- Creamed corn or a DIY version – Delivers moisture and creaminess without needing canned cream-style additives.
- Eggs and sour cream – Provide protein and healthy fats to keep you satisfied.
- Cornmeal and flour – Offer energy-sustaining carbs and B vitamins.
Want a cleaner, simpler base? You can even try subbing in Greek yogurt or using plant-based butter to adjust fat content. This dish is comfort food that can still support balanced eating when served alongside lean proteins and veggies.
Storage and Reheating Tips
- Refrigerator: Store tightly covered for up to 4 days. Allow to cool completely before refrigerating.
- Freezer: Freeze for up to 2 months. Wrap in foil, then place in a freezer-safe bag or container.
- Reheat: For best texture, warm in a 300°F oven for 15–20 minutes. You can also microwave individual portions in 30-second bursts.
For more wholesome comfort food ideas, be sure to check out Navajo Cornbread a rustic and satisfying recipe that’s just as versatile.
FAQs: Cornbread Casserole Without Jiffy Mix
What can I substitute for Jiffy mix in corn casserole?
You can easily make your own version using a mix of yellow cornmeal, all-purpose flour, baking powder, sugar, and salt. This creates a perfect base for your cornbread casserole without Jiffy mix, giving you full control over sweetness and texture.
What is the difference between cornbread and cornbread casserole?
Cornbread is firm and sliceable, while cornbread casserole is moist, spoonable, and rich more like a savory custard or baked pudding. The addition of creamed corn, eggs, and dairy creates its creamy interior.
What are the five ingredients in traditional corn casserole?
Classic versions often use just five items: whole kernel corn, creamed corn, Jiffy mix, sour cream, and butter. In this homemade version, we recreate the mix with pantry ingredients to keep it simple and wholesome.
Can I make Jiffy mix cornbread with water instead of milk?
Technically, yes but the flavor and texture will be drier. For this cornbread casserole without Jiffy mix, stick to whole milk or sour cream for richness and structure.
Conclusion
Making cornbread casserole without Jiffy mix is a smart and satisfying way to enjoy a classic dish—without the box. It’s creamy, golden, and comforting, made with real ingredients and bursting with warm, sweet-savory flavor. Whether you’re prepping for Thanksgiving, a family potluck, or just want a scratch-made side, this casserole won’t disappoint.
Pair it with Dolly’s Chicken and Stuffing Casserole for a full Southern spread, or enjoy it on its own for a cozy taste of tradition. No shortcuts, just comfort from the first bite to the last.
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Cornbread Casserole Without Jiffy Mix
A creamy, golden cornbread casserole made from scratch—no Jiffy mix needed! This Southern comfort side is simple, flavorful, and perfect for holidays or everyday dinners.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
¾ cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar (optional)
½ teaspoon salt
2 large eggs
1 cup sour cream
½ cup whole milk
½ cup melted butter
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn (or DIY substitute)
Instructions
1. Preheat oven to 350°F and grease an 8×8 or 9×9-inch baking dish.
2. In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
3. In a separate bowl, mix eggs, sour cream, milk, and melted butter until smooth.
4. Add both whole and creamed corn to the wet mixture.
5. Combine dry ingredients with wet ingredients gently.
6. Pour into prepared dish and smooth the top.
7. Bake for 45–50 minutes until golden and set in the center.
8. Let rest for 10 minutes before serving.
Notes
To make homemade creamed corn: blend 1 cup corn with ¼ cup milk and a pinch of salt.
Store leftovers up to 4 days in the fridge.
Pairs well with roasted meats and holiday sides.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scoop
- Calories: 275
- Sugar: 6g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
