Jiffy Corn Pudding

JC Phelps

There are few side dishes that are easier to make - or more delicious - than my southern Jiffy Corn Pudding!

5 from 36 votes

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Side Dish

Cuisine American, Southern

Servings

Calories 287 kcal

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

Keyword corn pudding, jiffy corn pudding

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