Healthy Corn Casserole with Fresh Milled Flour (No Jiffy)

This Healthy Corn Casserole with fresh milled flour is made completely from scratch with all the familiar delicious flavors that makes this a holiday classic. Paired with a bowl of chili or your favorite sides on the Thanksgiving table, this corn casserole is a MUST to try this holiday season.

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My best friend and I are both from the South. She is from the “casserole” South, and I am from “beans, greens, and cornbread” South. We grew up 45 minutes from each other, but you wouldn’t know it by the things we eat at Thanksgiving. Both versions are delicious– but I had never even had corn casserole until she introduced me to it. As soon as I tried it, I was hooked. Corn casserole is buttery, creamy, salty, and even a little sweet from the honey. If you’ve never had it before, you should give it a try this Thanksgiving!

Table of Contents

Ingredients

1 Cup Fresh Milled Soft White Wheat Flour – You could substitute other soft milled grains here or all purpose flour.

1/2 Cup Cornmeal

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

2 Eggs

1/2 Cup Salted Butter, Melted (1 Stick)

1 Cup Sour Cream

3 Tablespoons Honey

1 Can Corn

1 Can Cream Style Corn *

*You can make your own creamed corn used these instructions!

Tools You Will Need

• 9 x 13 Glass Baking Dish (I’ve been eyeing this one because I LOVE my Pyrex products, and this one comes with a lid.)
• Glass Mixing Bowl
• Wooden Spoon

How To Make Homemade Creamed Corn

It is very easy to make your own creamed corn! Just follow these instructions! This is a quick way to make it– not the way I would make it to eat as a stand alone dish.

1. Melt two tablespoons of butter in a saucepan over medium-low heat. Once it is hot, add in two tablespoons of fresh milled flour.
2. Let the flour and the butter cook together in the pan for 2-3 minutes, allowing the raw flour taste to cook out.
3. Then, add in a can of whole kernel corn and stir. Once the corn has been coated in the flour, stir in 1/2 cup of whole milk and 1 tablespoon of honey!
4. Let the mixture come to a boil for one minute.
5. Use an immersion blender to blend up about half of the corn mixture to further thicken the creamed corn.
6. Once it is thick like creamed corn, it is ready to use!

How To Make Healthy Corn Casserole

Making corn casserole from scratch is just as easy as making it with a box of Jiffy cornbread mix. The only difference is it has a few more ingredients– but they are all healthy and made from whole foods!

1. Start by preheating the oven to 350 degrees and greasing a 9 x 13 casserole dish with butter. (If you are making creamed corn from scratch, go ahead and follow the instructions to make the creamed corn.)
2. Mill one cup of soft white wheat flour and melt the butter.
3. Add the dry ingredients to the bowl first and mix them together until they are well-combined.
4. Then, add the eggs, melted butter, sour cream, honey, corn, and creamed corn to the bowl and mix well. Make sure you get all of the flour from the bottom of the bowl well incorporated into the wet ingredients and that there are no dry bits left.
5. Transfer to the greased casserole dish and put in the oven.
6. Bake for 40-45 minutes! You’ll know it’s done when it has a golden brown top and it doesn’t look shiny on the top anymore. It shouldn’t jiggle when you gently shake it. It should look set.

How To Serve Healthy Corn Casserole

We serve our corn casserole as part of the spread for Thanksgiving, Christmas, and even Easter. It goes great with turkey, cranberry sauce, and mashed potatoes! But if you want to serve it as part of your everyday meal planning, here are some ideas!

Try it with a roasted chicken, chicken sausage and butternut squash hash, or chili for the perfect fall meal!

What Makes This Corn Casserole Healthy?

This corn casserole is made from whole foods and doesn’t have any white sugar or white flour like normal corn casserole does. Fresh milled flour is a much healthier way to eat wheat because it is made completely from whole grains. There are SO many benefits to eating whole, intact grains made into fresh milled flour.

I also use organic ingredients to make my version. That is just a little something I can do to feel even better about the food I am serving my family!

Healthy Corn Casserole Variations

There are so many possibilities on variations for this recipe! Here are a few options…

• Add jalapenos for a spicy kick.
• Shred some pepperjack cheese to give it a nice cheese-pull.
• Bake in a smaller dish for “deep dish” size pieces! (This was my husband’s suggestion, ha!)

Healthy Corn Casserole Make Ahead Instructions

This is a great recipe to make ahead of your holiday celebrations! You can do that one of two ways. You can mix it up the night before your event and then bake it the next day.

The other option is to bake it in advance, refrigerate it, and warm it up that day. When we warm the leftovers up, they are DELICIOUS. Just put the casserole dish back in the oven at 350 degrees and heat until it is warm all the way through.

Healthy Corn Casserole with Fresh Milled Flour Recipe

Yield: 8-10 servings

Healthy Corn Casserole with Fresh Milled Flour

Print

This Healthy Corn Casserole with fresh milled flour is made completely from scratch with all the familiar delicious flavor that makes this a holiday classic. Paired with a bowl of chili or as your favorite side on the Thanksgiving table, this corn casserole is a MUST to try this holiday season.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 Cup Fresh Milled Soft White Wheat Flour
• 1/2 Cup Cornmeal
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 2 Eggs
• 1/2 Cup Salted Butter, Melted (1 Stick)
• 1 Cup Sour Cream
• 3 Tablespoons Honey
• 1 Can Corn
• 1 Can Cream Style Corn *

Instructions

1. Start by preheating the oven to 350 degrees and greasing a 9 x 13 casserole dish with butter. (If you are making creamed corn from scratch, go ahead and follow the instructions and make the creamed corn.)
2. Mill one cup of soft white wheat flour and melt the butter.
3. Add the dry ingredients to the bowl first, and mix them together until they are well-combined.
4. Then, add the eggs, melted butter, sour cream, honey, corn, and creamed corn to the bowl and mix well. Make sure you get all of the flour from the bottom of the bowl well incorporated into the wet ingredients and that there are no dry bits left.
5. Transfer to the greased casserole dish and put in the oven.
6. Bake for 40-45 minutes! You'll know it's done when it has a golden brown top and it doesn't look shiny on top. It shouldn't jiggle when you gently shake it. It should look set.
7. Serve warm and enjoy!

Notes

* The blog post has a recipe for from-scratch creamed corn if you would like to make it instead of buy it!

How To Store

We store this in a casserole dish with a lid on top or in a glass container. We have never had leftovers longer than 3 days, but I think it would store well for up to 5 days in the fridge!

Save For Later

If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the corn casserole you make for your family!