Jiffy Corn Pudding
Jiffy corn pudding is a creamy, buttery, and sweet side dish perfect for any dinner or holiday, and comfort food at its finest.
Servings: 8
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 9x13 baking dish. Bake uncovered, for 50-55 minutes, or until set and lightly browned.
Video
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