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Jiffy Corn Pudding is creamy, buttery, and sweet! The perfect side dish to any dinner, it’s comfort food at its finest.

Jiffy Corn Pudding takes just 10 minutes to prep and is one of our favorite side dishes. If you love corn, you’ll also love our Slow Cooker Creamed Corn, Corn Bread, and our Mexican Street Corn.

A white plate piled high with jiffy corn pudding.

Corn Pudding with Jiffy Mix

Ready for the easiest recipe ever? This corn casserole dish, made with Jiffy Corn Muffin Mix, is your new best friend. It’s so simple that anyone can make it, I promise!

Jiffy Corn Pudding is such a great side dish for your upcoming holiday dinners. It’s a little bit sweet, and a little bit savory (similar to our Glazed Carrots and Candied Sweet Potatoes), making it 100% delicious.

With all of the yummy dinners in my future, I am going to be making this corn pudding a lot. It compliments so many different main dishes!

Ingredients for jiffy corn pudding measured out into containers.

Corn Pudding Ingredients

There are just a few ingredients in this corn pudding, which makes it that much easier to mix up.

  • butter
  • sugar
  • eggs
  • sour cream
  • milk
  • a package of frozen corn
  • a can of creamed corn
  • Jiffy Cornbread Mix

If you have some fresh corn kernels you’d like to use – go right ahead! Fresh corn would be super delicious in this recipe.


The cornbread mix. If you can’t find the Jiffy cornbread mix anywhere, just use another cornbread mix. Or use homemade cornbread mix. Here is a simple recipe you can use:

  • 2cup all-purpose flour
  • 1cup yellow cornmeal
  • 1cup sugar
  • tablespoon baking powder
  • 1teaspoon salt
  • tablespoons vegetable oil

Combine the first 5 ingredients in a bowl and mix well. Whisk in vegetable oil. Stir until the dry mixture is smooth, and the lumps are gone!

How to Make Corn Pudding

PREP. Preheat your oven to 325°F and grease a 9×13 baking pan.

WET INGREDIENTS. In a large bowl, cream the butter and sugar until it looks light and fluffy. Beat in each egg one at a time, until well combined. Don’t forget to scrape those sides! Mix in the sour cream.

MUFFIN MIX. Alternate mixing in the milk and muffin mix one at a time until each is combined. Fold in the corn until it’s all mixed together.

BAKE. Pour the corn pudding into your greased baking pan and put it into your preheated oven. Bake the pudding uncovered for 50-55 minutes.

ENJOY! When it’s done and ready to be taken out of the oven, it should feel set and lightly browned. Serve warm on the side of dinner!

Baked jiffy corn pudding in a white casserole dish on the counter.


  • Use fresh kernels cut off the ear or frozen corn. Be sure to thaw the frozen corn and pat it dry.
  • Use light sour cream and reduce the amount of butter by 2 tablespoons.
  • Mexican Corn Pudding: Add a can of diced green chilis and top with 1 cup of shredded cheddar cheese or Monterey Jack cheese.
  • Add cooked crumbled bacon to the top, or mix in cubed ham before baking.
  • Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish. 
  • Add shredded cheddar cheese or pepper jack cheese.

Recipe tips

I’m telling you – this is the easiest side dish you’ll make all fall/winter. It would be PERFECT to make for Thanksgiving dinner. You can serve it with any of these main dishes, though:

Avoid watery casserole. Be sure to drain the can of corn well. Pat dry with a paper towel. If you want to be extra cautious, toss your corn in a skillet, and cook off some liquid. 

Serving a crowd. Because holidays can get crazy and busy, it’s nice to have at least a few easy recipes in the mix. This is definitely one of them. To make things even easier, here is what you’ll need for large crowds at holidays:

  • 1 dish of corn pudding – feeds about 8 people
  • 2 dishes of corn pudding – feeds about 16-17 people
  • 3 dishes of corn pudding – feeds about 24-25 people
Scooping jiffy corn pudding from a white baking dish.

Storing info

STORE. Place in an airtight container, or cover with plastic wrap, and place in the fridge for 3-4 days.

FREEZE. Seal it tightly in a container, and freeze. When you’re ready to use it, let it thaw completely, then reheat and enjoy.

Make ahead of time. This dish can be assembled up to 24 hours before. Simply cover your baking dish with foil, and refrigerate it until you’re ready to cook. You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.

Jiffy corn pudding scooped and served on a white plate.

For more side dishes:

5 from 62 votes

Jiffy Corn Pudding Recipe

By: Lil’ Luna
Jiffy Corn Pudding is creamy, buttery, and sweet! The perfect side dish to any dinner, it's comfort food at its finest.
Servings: 8
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour


  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 8.5 oz cornbread mix or muffin mix
  • 1/2 cup milk
  • 15.25 oz whole kernel corn drained
  • 14.75 oz cream style corn


  • Preheat oven to 325 degrees.
  • Cream butter and sugar in a large bowl until light and fluffy. Beat in eggs one at a time. Add sour cream. Gradually alternate adding muffin mix and milk. Fold in corn.
  • Pour into a greased 9×13 baking dish. Bake uncovered, at 325 for 50-55 minutes, or until set and lightly browned. 



Calories: 235kcal, Carbohydrates: 17g, Protein: 1g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 47mg, Sodium: 176mg, Potassium: 65mg, Sugar: 14g, Vitamin A: 560IU, Vitamin C: 0.4mg, Calcium: 54mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    This looks delicious and uses ingredients I usually have on hand. An easy dish with lots of hands off time. Thank you!

  2. 5 stars
    This is one of my husband’s favorite dishes. I was first introduced to corn pudding by my grandmother in law. Now that she has passed, this recipe holds a special flavor and memory for our family.