Easy Corn Casserole Without Jiffy (5 Ingredients)

This recipe has officially gone mega viral — with millions of views across platforms and an endless comment section full of debate. Some say it’s not even a casserole. But hey… it’s made in a casserole dish, it’s creamy, it’s buttery, and it’s absolutely delicious. What else matters?

Every time I make it, people fight over the last scoop. Even my husband — who’s usually team Jiffy Corn Casserole — admits he might love this one even more. That’s saying something, because around here the big question every holiday is:
👉 “Which one should I make — the Jiffy version or Maria’s creamed corn casserole?”

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Easy Corn Casserole Without Jiffy

For years, I’d get asked for this recipe after every Thanksgiving, Christmas, and Friendsgiving dinner. I used to just send everyone to The Pioneer Woman’s website, because that’s where the original idea came from.

But the truth? That’s not the recipe anymore. Over the years, I’ve made little tweaks — especially since I use frozen corn, not canned. People kept asking what size bag to use, and the link I sent them didn’t answer that question.

So here it is: Maria’s Version, finally written down and ready to share with the world. I couldn’t be more proud!

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Why You’ll Love This Corn Casserole

• 🧈 Creamy, buttery perfection – melts in your mouth every time.
• 🌽 Uses frozen corn – fresher flavor and better texture than canned.
• 🕒 Quick and simple – just 6 ingredients and 35 minutes in the oven.
• 🎄 Perfect for the holidays – pairs beautifully with turkey, ham, or roast chicken.
• 💛 Husband-approved – even wins over die-hard Jiffy Corn Casserole fans!

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Ingredients

• 16 oz frozen corn (1 regular-size bag)
• ⅔ cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons melted butter

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the frozen corn, heavy cream, salt, pepper, and melted butter.
3. Stir until evenly coated and creamy.
4. Pour mixture into a small casserole dish (8×8 or similar).
5. Bake uncovered for 35 minutes, until bubbly and lightly golden on top.
6. Serve warm — and watch it disappear fast!

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Tips & Notes

• Frozen vs. canned: Frozen corn gives a fresher texture and better bite than canned.
• Add cheese: Sprinkle shredded cheddar or parmesan on top before baking for a rich twist.
• Make-ahead: Assemble the day before, cover, and refrigerate. Bake just before serving.
• Double it: Feeding a crowd? Simply double the recipe and use a 9×13 dish.
• Storage: Refrigerate leftovers up to 3 days and reheat at 325°F until warm.

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Why This Recipe Went Viral

This simple homemade corn casserole took the internet by storm because it breaks all the “rules” — no cornbread mix, no cans of soup, and only a few real ingredients. It’s proof that the simplest recipes are often the most loved.

And yes, call it what you want — casserole or not — this dish belongs at your holiday table.

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