This Vintage Deviled Corn Casserole recipe is a delicious corn side dish that doesn’t require Jiffy Mix. Learn how to recreate this comforting and mouthwatering side dish from scratch, perfect for gatherings and family dinners.
Corn casserole or spoon bread is a classic dish at many Thanksgiving meals and potlucks. The Jiffy version many know now first appeared in grocery store recipe tear-off sheets in the 1960s.
However, there are actually many versions of corn casseroles including many corn casseroles that don’t use Jiffy. A quick look through any mid-century cookbook will likely show you at least one corn casserole recipe.
I prefer to cook from scratch so I’m always happy to find vintage recipes that don’t require mixes, which were becoming very popular in the 1950s and 1960s. And this deviled corn casserole is a delicious from-scratch corn casserole option.
It comes from a 1960s issue of Better Homes & Garden magazine. It’s very simple to make and is a new favorite in my family. My husband asked that I make it regularly. It may also become a holiday classic around here but it’s a great side dish all year.
How to Make Deviled Corn Casserole
Generally, vintage recipes don’t require a lot of hard-to-find ingredients which makes them more accessible. This is no exception and most of the ingredients you likely already have on hand.
Scroll down to find the full recipe card. There is a printable version as well!
Ingredients Needed:
- Corn (frozen or canned)
- Milk
- Onion
- Bacon
- Butter
- Flour
- Dry Mustard
- Worcestershire Sauce
- Salt and Pepper
- Bread Crumbs
There are several steps to this dish but none are very complicated and you could do a lot of it ahead of time.
For frozen corn: Drop corn into 1/2 cup of salted boiling water. Cover and heat to a boil, uncover and let boil for 2 minutes or until just tender. Drain the corn reserving the liquid. Add milk to the corn liquid to equal 1 cup.
Cook chopped onion and bacon until the bacon is cooked and the onion is lightly browned. Add butter, flour, and dry mustard. Mix the ingredients well and stir constantly until thickened.
Add Worcestershire sauce, salt, pepper, and corn. Pour into a greased baking pan and top with bread crumbs.
Bake in a 350-degree oven for 30 minutes or until bread crumbs are browned and enjoy!
What Should You Serve Deviled Corn Casserole With?
This corn casserole is great for Thanksgiving or Christmas meals or any potluck. You can easily double the recipe.
We love it so much that it’s a dish we enjoy throughout the year. I like to serve it with a lot of different meat or fish entrees and some green vegetables.
Can You Make a Vegetarian Version?
The bacon gives a nice flavor but it would be delicious even without the bacon. You could add other seasonings to make up for the missing bacon or add some cheese which would give a nice flavor as well.
My husband is more of the meat eater in the home and even he said it would still be really good without the bacon. I will likely make it some of the times without as we try to only eat meat a few times a week.
Making Deviled Corn Casserole Ahead
To make this dish ahead of time simply finish all of the steps until when you add the bread crumbs. At that point just cover and store in the fridge until you are ready to bake.
Once you are ready to bake it just uncover and top with the bread crumbs and bake normally. You will likely need to add 5-10 minutes to the baking time. Just watch for it to get bubbly and the bread crumbs get brown.
I have not tried freezing it and then baking it yet but this would likely work as well. Just adjust the time for the dish if you are freezing it.
Deviled Corn Casserole Recipe
A simple corn side dish recipe from the 1960s that the whole family will enjoy.
Ingredients
- 3 cups frozen or canned corn
- 1 cup corn liquid and milk
- 2 tablespoons chopped onion
- 3 slices bacon, diced
- 2 tablespoons butter
- 1 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- salt & pepper to taste
- 1/4 cup bread crumbs
Instructions
- Preheat oven to 350 degrees
- Frozen corn: drop into 1/2 cup of boiling salted water. Cover and return to a boil. Uncover and allow to boil for 2 minutes or until corn is just tender. Drain and reserve liquid. Add milk to the corn liquid to make 1 cup.
- Canned corn: Drain, reserving the liquid and add milk to make 1 cup.
- Cook the onion and bacon until bacon is cooked and onion is browning.
- Add butter, flour, mustard, and salt and pepper. Mix thoroughly.
- Add corn liquid and milk gradually. Stir constantly until thickened.
- Add Worcestershire sauce, salt, and corn.
- Pour into a greased 8-inch square pan and top with bread crumbs.
- Bake in 350 degree oven for 30 minutes or until bread crumbs are browned.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 182Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 402mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 7g
Nutrition information isn’t always accurate.
Helen at the Lazy Gastronome says
I love your blog concept! Thanks for sharing at the What’s for Dinner party – see you again tomorrow!