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Jiffy corn pudding is a creamy, buttery, and sweet side dish perfect for any dinner or holiday, and comfort food at its finest.
Corn Pudding with Jiffy Mix
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 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
PREP TIME: 10 minutes
COOK TIME: 50 minutes
- ½ cup butter softened – use salted or unsalted butter. Refer to this How to Soften Butter Quickly post
- ½ cup granulated sugar – Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish.
- 2 large eggs
- 1 cup sour cream – or plain yogurt
- 1 (8.5-ounce) package Jiffy cornbread mix – or Jiffy cornbread muffin mix
- ½ cup milk – whole milk makes the creamiest casserole, but lower fat milk can also be used.
- 1 can (15.25 ounces) whole kernel corn drained – 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.
- 1 can (14.75 ounces) cream style corn
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.
- 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.
- 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.
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Jiffy Corn Pudding
Ingredients
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
Place leftovers for corn pudding in an airtight container, or cover it with plastic wrap, and place in the fridge for 3-4 days.
Seal it tightly in a container, and freeze. When you’re ready to use it, let it thaw completely, then reheat and enjoy.
My family loves this quick and easy dish
I have made this recipe many times and it is easy to make and quick and delicious! Others who have tasted it have commented on how good it is. I try to keep the ingredients on hand so I can make it for church potlucks.
My husband and I love this recipe. It has never failed to impress company with its great taste and is so simple to make.
I’ve been making this corn casserole (corn pudding) for years! It’s well known at our extended family gatherings and never misses a holiday! Classic and even the kids will eat this one! I have subbed fresh frozen corn vs canned before and that takes it to another level 😉
This is absolutely one of my favorite side dishes! And it goes so well with so many different things!
This is my new favorite corn pudding. It is easy to make and everyone commented on how much they liked it. It was so delicious there were no leftovers at all.
I used this recipe at Thanksgiving. It was easy to do and everyone loved it.
This is the BEST casserole. So easy to make, and if you take it to a pot-luck, you will always have an empty dish to bring home!
My favorite way to eat corn/cornbread.
I meant to assign 5-stars to this one in my review so I’m doing it here! 🙂