Hey, y'all! Have you ever seen a southern dinner spread without corn pudding? I grew up eating it at almost every function and it's always a crowd favorite. The best part? It couldn't be easier to make! I'm excited to share my recipe for Jiffy Corn Pudding with y'all today!
Jiffy Corn Pudding
Jiffy Corn Pudding Ingredients
- 8.5 oz. box Jiffy corn muffin mix
- 14.75 oz. can of cream style corn
- 15.25 oz. can of whole kernel corn, drained
- 2 eggs
- 1 c. sour cream
- ½ c. butter, melted & cooled
How to Make Jiffy Corn Pudding
- Preheat your oven to 350F.
- Spray an 8x8 inch square baking dish with nonstick spray and set aside.
- In a large mixing bowl, whisk the eggs slightly. Add melted butter (allow it to cool), sour cream, Jiffy corn muffin mix, cream style corn, and whole kernel corn. Stir together until just combined.
- Pour the mixture into the prepared baking pan, and smooth out evenly.
- Bake at 350 for roughly 50 minutes. The mixture shouldn't be too jiggly, but may have a slight jiggle when you remove it from the oven.
Pro Tips For Making This Recipe
- ½ c. of butter = 1 stick.
- Generously grease your baking dish to prevent sticking.
- Test for doneness by gently jiggling the pudding and inserting a toothpick.
- Serve warm or at room temperature.
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Jiffy Corn Pudding Recipe
Jiffy Corn Pudding
There are few side dishes that are easier to make - or more delicious - than my southern Jiffy Corn Pudding!
Equipment
- 8x8 baking dish
Ingredients
- 8.5 oz. Jiffy corn muffin mix
- 14.75 oz. cream style corn
- 15.25 oz. whole kernel corn drained
- 2 eggs
- 1 c. sour cream
- ½ c. butter melted & cooled
Instructions
- Preheat your oven to 350F.
- Spray an 8x8 inch square baking dish with nonstick spray and set aside.
- In a large mixing bowl, whisk the eggs slightly. Add melted butter (allow it to cool), sour cream, Jiffy corn muffin mix, cream style corn, and whole kernel corn. Stir together until just combined.
- Pour the mixture into the prepared baking pan, and smooth out evenly.
- Bake at 350 for roughly 50 minutes. The mixture shouldn't be too jiggly, but may have a slight jiggle when you remove it from the oven.
Notes
- ½ c. of butter = 1 stick.
- Generously grease your baking dish to prevent sticking.
- Test for doneness by gently jiggling the pudding and inserting a toothpick.
- Serve warm or at room temperature.
Nutrition
Calories: 287kcalCarbohydrates: 40gProtein: 7gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 61mgSodium: 511mgPotassium: 239mgFiber: 3gSugar: 10gVitamin A: 341IUVitamin C: 3mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
Tammi Mayes says
Can you make this a day ahead of time and just heat it up the next day?
Rebecca Branski says
That’s what I do every year, just microwave in pan to warm thru.
Rebecca H Jackson says
Just loved it!!
Deborah Bishop says
I replaced the sour cream with plain Greek yogurt as I do in all my recipes. It was a big hit. I also only used half can of corn because I like the taste of the corn bread more than anything! It was DELICIOUS!!
Amy Rock says
I love this. I have been making it for sometime and its a favorite of my and my husband. Sometimes it’s a side dish, sometimes lunch, and sometimes a snack. We go to my sister in laws every holiday, but she cooks everything and refuses to let anybody help with anything. This year, she is now not well enough to cook. This is one of the items i took to thanksgiving dinner. Nobody had ever had it before and everybody LOVED it!!! It’s a favorite comfort food.
Carol Ward says
This is a fantastic recipe that I make every Thanksgiving. It's easy to make, is a welcome dish on any table, and always comes out well. Cannot recommend this recipe more!
Andrew W says
I make this several times a year as my kids love it. I add 1.5 tbsp onion powder as well