Description
This viral corn casserole without Jiffy has taken the internet by storm — creamy, buttery, and made with frozen corn for the perfect texture. My husband loves this one even more than the classic Jiffy version, and it’s become a must-have on our holiday table. Whether you call it a casserole or not, one bite and you’ll understand why millions have fallen in love with it!
Ingredients
-
16 oz frozen corn (1 regular-size bag)
-
2/3 cup heavy cream
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
3 tablespoons melted unsalted butter
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large bowl, mix together frozen corn, heavy cream, salt, pepper, and melted butter until well combined.
-
Pour the mixture into a small casserole dish (8×8 or similar).
-
Bake uncovered for 35 minutes, or until bubbly and lightly golden on top.
-
Serve warm and enjoy the creamiest, most irresistible corn casserole you’ve ever had.
Notes
Frozen corn gives the best flavor and texture — skip the canned stuff if you can.
Add cheese for extra richness: cheddar or parmesan both work great.
Can be made ahead — assemble, cover, and refrigerate up to 24 hours before baking.
Perfect alongside turkey, ham, or roast chicken during the holidays.
Storage: Keep leftovers covered in the fridge for up to 3 days.
- Prep Time: 5
- Cook Time: 35
- Category: Side
- Method: Baked
- Cuisine: American