This easy corn pudding recipe using Jiffy mix is sure to become a family favorite. It’s perfect for a holiday dinners but simple enough to make for a weeknight meal.
Why you will love this recipe
Simple – This Jiffy corn pudding recipe is made with just a few simple ingredients.
Delicious – Similar in taste to this sweet corn cake, this dish has a hint of sweetness that really brings out the corn flavor.
Why is it called corn pudding?
Southern corn pudding casserole is a creamy and slightly sweet dish made with cream corn, corn kernels, and a mixture of sugar, egg, and more. It’s referred to as pudding because of the creamy consistency.
Jiffy Mix – The secret ingredient is a box of Jiffy corn muffin mix. This makes the recipe so easy and acts as a great base.
Whole Kernel Corn – This recipe uses canned corn kernels, drained. You can also use fresh or frozen corn.
Creamed Corn – Use a can of cream corn to add extra sweetness and creaminess.
Sour Cream – You can use full or low-fat sour cream.
Sugar – A little sugar adds the perfect amount of sweetness to the dish. You can leave it out completely or reduce it to a couple of tablespoons.
Egg – Just one egg is needed for this recipe. It’s best to let it sit out at room temperature for a few minutes.
Butter – Unsalted butter that is melted before combining with the corn mixture.
How to make corn pudding
Step one: Preheat the oven to 350 degrees F.
Step two: In a large mixing bowl, stir together Jiffy corn muffin mix, egg, creamed corn, whole kernel corn, sugar, and sour cream. Slowly stir in melted butter.
Step three: Pour the mixture into an 8×8 dish and bake for 40-45 minutes or until the top turns golden brown.
- You will know when the pudding is done cooking when the top starts to turn slightly golden brown and the center is set, or doesn’t jiggle.
- This recipe can be easily doubled for a large crowd. Replace a 8×8 baking dish with a 9×13-inch dish.
- When combining ingredients, let the hot melted butter cool for a few minutes so that it doesn’t scramble the egg.
- You can leave out the sugar for a more savory flavor.
- Try adding some shredded cheese into the mixture.
- Like a little heat? Try adding a can of diced green chilies or diced jalapenos into the mix.
- You can add in a little color with diced green onions.
- Like yours a little sweeter? Try topping the corn pudding with a drizzle of honey or maple syrup.
How to store
Store: Make sure to let the casserole cool. You can then cover the baking dish with plastic wrap or foil. You can also scoop the leftovers into an airtight container. Store in the refrigerator until ready to reheat.
Reheat: Reheat in the oven and 350 degree F. I like to cover with foil while reheating so it doesn’t burn on top. You can also scoop out an individual serving and reheat in the microwave for 1-2 minutes or until hot.
How to serve corn pudding
This is a versatile side dish that pairs well with many different things. During the holidays it’s great served with ham, turkey, or steak but it’s not just for holiday meals, try it in your weekly meal rotation. Here are some of our favorite meals to serve with corn pudding:
- Meatloaf – Try this air fryer or Lipton soup version.
- BBQ – Corn and BBQ go together like peanut butter and jelly.
- Chicken – Easy chicken tenderloins, rotisserie style chicken.
- Turkey – This corn casserole is a great compliment to Thanksgiving turkey or even turkey meatballs.
Can corn pudding be made ahead of time?
Yes, you can make this up to two days ahead of time just simply reheat in the oven.
More easy side dish recipes
- 1 8 oz. box Jiffy Corn Mix
- 1 egg
- 1 15 oz. can whole kernel corn drained
- 1 15 oz. can creamed corn
- 1 cup sour cream
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
- Preheat oven to 350 degrees F.
- In a large bowl, stir together Jiffy corn mix, egg, creamed corn, whole kernel corn, sugar, and sour cream. Slowly stir in melted butter.
- Pour the mixture into an 8×8 dish and bake for 40-45 minutes or until the top turns golden brown.
Can I use 9×13 for single recipe
Yes a 9×13 will work for this recipe.
I love this recipe, and have made it my own. Substitute 2 pounds frozen corn and I cup heavy whipping cream for the canned corn, and omit the sugar. Sometimes I add chopped scallions or chives.
Made this last night for dinner. It is wonderful. Needs the sugar if calling Corn Pudding
Can you mix this up ahead of time? Like overnight…if you refrigerate it.
Yes, I think this would be fine if you mixed it ahead of time and bake the next day.
If I double this recipe, how long should I bake it?
If you double the recipe, use a 9×13 dish and still bake for 40-45 minutes or until it starts to turn slightly golden brown on top.
What could I use in place of the sour cream? I also made funeral potatoes and used the rest of my sour cream. 🤦♀️