Jiffy corn pudding is a classic comfort food that’s incredibly easy to prepare. This perfect side dish combines the simplicity of Jiffy corn muffin mix with creamed corn and a touch of sweetness for an flavor combination that is out of this world.

We first made this during the fall several years ago to go with one of our Sunday dinners, and the kids all agreed it was one of their favorite ways to enjoy corn.

Its versatility makes it a perfect addition to any meal, from casual weeknight main dishes to holiday gatherings. With just a few simple ingredients and minimal prep time, this casserole is sure to become a holiday staple.

Why we think you’ll love it:

  • It’s so simple! It’s so easy that anyone can make it (and it takes just 10 minutes to prep).
  • A great side dish (and it’s quick). It’s a great BBQ side dish or for your holiday dinners (like Thanksgiving dinner and Christmas)!
  • Sweet and savory. It’s a little bit sweet, and a little bit savory (similar to our Glazed Carrots and Candied Sweet Potatoes), making it 100% delicious.
Ingredients for Jiffy Corn pudding on countertop.

Jiffy Corn Pudding Ingredients

  • Butter softened (½ cup): Adds richness and helps create that tender, custardy crumb with lightly crisp edges.
  • Sugar (½ cup): Balances the savory corn and enhances browning for a golden top. Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish.
  • Eggs (2 large): Set the pudding so it slices cleanly while staying creamy.
  • Sour cream (1 cup): Adds tang and moisture for a soft, lush texture.
  • Cornbread mix or muffin mix (1, 8.5-ounce package): Provides lift and structure for a spoonable, pudding like bake.
  • Milk (½ cup): Loosens the batter to the right pourable consistency. We prefer whole milk.
  • Whole kernel corn, drained (1 can, 15.25 ounces): Adds juicy pops of texture and sweet corn flavor. Or 3-3½ cups fresh corn kernels. Lightly sauté them or boil them before mixing them into the batter. This will ensure the corn is fully cooked and provides a tender texture in the finished pudding.
  • Cream style corn (1 can, 14.75 ounces): Brings extra moisture and corn sweetness for a silky interior.

Pro Tip: Homemade Corn Mix Recipe

  • ⅔ cup all-purpose flour
  • ½ cup yellow cornmeal
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil

In a large mixing bowl, 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 Jiffy Corn Pudding

PREP. Preheat oven to 325°F. Lightly grease a 9×13 baking dish.

Butter and sugar creamed together in a white bowl.
Sour cream being mixed into corn pudding mixture in white bowl.

BATTER. Cream ½ cup butter and ½ cup sugar in a large bowl until light and fluffy. Beat in 2 eggs one at a time. Add 1 cup sour cream. Gradually alternate by adding 1 box of jiffy corn muffin mix, and ½ cup milk. Fold in 1 can corn kernels, drained, and 1 can cream cream-style corn.

Jiffy corn pudding batter mixed in bowl.
Corn pudding poured into casserole dish.

BAKE. Pour into the prepared pan. Bake uncovered, for 50-55 minutes, or until set and golden brown.

For best results use a glass or ceramic 9×13-inch casserole dish or a 10-inch cast-iron skillet with tall sides.

Kristyn’s Recipe Tips

  • Mix gently after adding the cornbread mix so the texture stays tender and doesn’t get tough.
  • Use a light colored 9×13 pan for even browning without over dark edges.
  • Check doneness at 50 minutes, the center should jiggle slightly but not look wet.
  • Let it rest 10 minutes before serving so slices hold together and flavors settle.
Jiffy Corn pudding being scooped out with metal spoon.
4.99 from 98 votes

Jiffy Corn Pudding Recipe

By: Kristyn Merkley
Jiffy Corn Pudding bakes creamy and sweet with golden edges, quick to mix with pantry staples, perfect for holidays, potlucks, and weeknights.
Servings: 8
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Video

Ingredients 

  • ½ cup butter softened
  • ½ cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 (8.5-ounce) package cornbread mix, or muffin mix
  • ½ cup milk
  • 1 can (15.25 ounces) whole kernel corn, drained
  • 1 can (14.75 ounces) cream style corn

Instructions 

  • Preheat oven to 325°F.
  • 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, for 50-55 minutes, or until set and lightly browned. 
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Notes

STORE. Place leftover recipe for corn pudding in an airtight container, or cover it 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.

Nutrition

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.

Change the Flavor?

Mexican corn pudding.Add some spice with a can of diced green chiles (or jalapeños or bell pepper) and top with 1 cup of shredded Monterey Jack cheese.
Meat. Add cooked crumbled bacon to the top, or mix in cubed ham before baking.
Sweeten it up. Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish. 
Cheese. Add shredded cheddar cheese or pepper jack cheese.

Why is My Jiffy Cornbread Pudding Watery?

To avoid a watery casserole 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 of the liquid. 

How to make ahead of time?

This dish can be assembled up to 24 hours before. 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.

How to Store Leftover Jiffy Corn Pudding?

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

How to Freeze?

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

Complete The Meal

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.99 from 98 votes (37 ratings without comment)

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78 Comments

  1. Patricia says:

    4 stars
    When I use your 2X version to double the recipe it says use a 9X13 pan, but that’s the same as for the single version. Also, when using 2X it says use 2 17-ounce packages of cornbread mix vs. 8.5 ounce, so I guess it’s just doubling numbers. But the cooking time is the same for both versions (50-55 minutes). Can you please verify what is correct?

    Reply
    1. Lil' Luna Team says:

      The software will double the ingredient amounts, but it doesn’t change the steps. For many recipes this doesn’t make a difference, but I can see the confusion here. The best way to bake a double batch of corn pudding is to use two 9×13 pans and keep the same bake time, starting to check around 50 minutes.

      Reply
  2. Tracey B says:

    5 stars
    This is a family favorite!

    Reply

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