Clean recipe · urbanfarmie.com
Corn Casserole without Jiffy
This corn casserole without Jiffy combines sweet corn, nutmeg, and parsley into a savory, golden delight that’s all homemade goodness. Perfect for family dinners!
Original recipe: urbanfarmie.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 75 min
- Total:
- 90 min
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Ingredients
- ½ cup unsalted butter (melted and cooled)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- 1 15-oz can whole kernel corn, drained
- 1 15-oz can creamed corn
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh parsley (finely chopped, for garnish)
Instructions
- Preheat oven to 350°F. Lightly grease an 11x7-inch baking dish.
- Melt the butter in a medium saucepan over medium-low heat. Set aside to cool slightly.
- Whisk the flour into the melted butter until smooth. Add the sugar, eggs, and milk, whisking until well combined.
- Stir in the creamed corn and drained whole kernel corn. Season with salt, pepper, and nutmeg.
- Pour the mixture into the prepared baking dish.
- Bake for 55–65 minutes, until the center is set and the top is golden brown. A toothpick inserted into the center should come out clean. Start checking at 50 minutes.
- Sprinkle with chopped parsley and let stand for 5 minutes before serving