Jiffy Corn Pudding is creamy, buttery, and sweet! The perfect side dish to any dinner, it’s comfort food at its finest.
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!
Corn Pudding Ingredients
There are just a few ingredients in this corn pudding, which makes it that much easier to mix up.
- sour cream
- 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.
HOMEMADE CORN MIX 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:
- 2⁄3 cup all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 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!
- 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.
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
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.
For more side dishes:
- Creamed Corn
- Roasted Green Beans
- Homemade Dinner Rolls
- Funeral Potatoes
- Brown Sugar Glazed Carrots
- Homemade Stuffing
Jiffy Corn Pudding Recipe
- 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.