Crock Pot Jiffy Corn Pudding
Crock Pot Jiffy corn pudding is a excellent addition to any meal, especially Thanksgiving and Christmas dinner. The perfect side dish is made with simple ingredients, is budget-friendly, and is a hit with any family dinner.
Easy Cornbread Casserole
Jiffy corn pudding in the Crock Pot is basically a cornbread casserole. It doesn’t cook up like cornbread but is moister and cooks up like thick pudding.
We love to eat the slow cooker corn pudding recipe, with lots of sweet corn flavor, year-round. It’s great for Thanksgiving dinner, Christmas dinner, or any holiday in between.
The crowd favorite goes well with your holiday ham, turkey, or just about anything in between.
And the best part? You can make it in the Crock Pot and free up some oven space.
Short on slow cooker space or want it faster? Here’s my oven-baked Jiffy corn pudding, which bakes in about an hour and comes out a little more firm.
The slow cooker version cooks up with more moisture, but both are delicious.
The creamy casserole dish is filled with fresh corn flavor and sweet cornbread.
Step-By-Step Instructions
Start by adding an egg to a medium bowl and beating it.
Next, add the cream-style corn to the bowl.
Add the can of whole kernel corn to the bowl. It is very easy to double this classic dish; just double the ingredients and cook on high for three to four hours or on low for approximately six hours.
Next, add the box of Jiffy Corn Muffin Mix to the bowl.
Add the sour cream and stir the ingredients.
Spray the slow cooker with nonstick cooking spray. Then, pour the melted butter into the bottom of the cooker.
Pour the ingredients into the Crock Pot. Place the lid on top and cook for three hours and 30 minutes on low.
Once the slow cooker corn pudding is done, it is time to serve it.
This is honestly such an easy recipe to make. The savory side dish can be eaten at your holiday meal or for dinner any night of the week.
It’s also great to take to church potlucks or parties.
How To Store The Sweet Corn Casserole Recipe
You can store the corn pudding casserole recipe in an airtight container or in a dish covered with plastic wrap. The dish does need to be refrigerated.
Optional Ingredients
- Shredded cheddar cheese for a cheesy corn casserole.
- Jalapeños to make things a little spicy.
- Green chili for a different flavor.
- Pepper Jack cheese to add some cheese and spice.
More Recipes Using Jiffy Corn Muffin Mix
- This Jiffy cornbread dressing is such a cozy side dish, especially when you’re craving something comforting and full of flavor.
- If you’re wondering how to make Jiffy cornbread more moist, adding a few simple ingredients can really level it up.
Crock Pot Jiffy Corn Pudding
Ingredients
- 1 egg beaten
- 14.75 can of creamed corn
- 15.25 can of whole kernel corn drained
- 1 cup of sour cream
- 8.5 ounce box Jiffy Corn Muffin Mix
- 1/2 cup melted butter
Instructions
- Spray the Crock Pot with nonstick cooking spray.
- In a medium mixing bowl, add the egg and beat it.
- Next, add the creamed corn, whole kernel corn, box of Jiffy mix, and sour cream and mix well.
- Pour the melted butter into the Crock Pot.
- Next, pour the Jiffy mixture into the Crock Pot.
- Place the lid on top and cook on the low heat setting for three hours and 30 minutes.
We make this all the time, but you need to add some sugar to make it truly Southern style.
You can definitely add sugar if you’d like to!
@Julie Pollitt, I definitely need to add sugar to this. I have recipe but, it needs to go in the oven – I may attempt it in slow cooker though. I was looking for more like my recipe turns out – more custard and more sweet.
Extra sugar was too much for me. I also feel there is too much of the cornbread compared to corn. I use twice the amount of the 2 types of corn and the same amount of all the other ingredients for a full crockpot of casserole, cooking on high for 4 hours.
Sounds great that way, too!
What size crock pot do you use? Sounds like a great way to serve a vegetable for folks that don’t like vegetables.
Hi Teresa, I use a 6-quart Crock Pot. It’s a great way!
Looks great!
You talked about baking it how long would you bake it and at what temperature
Thank you
Hi Norene,
Thank you! You will be cooking it for 3 hours and 30 minutes on the low temperature setting. If you scroll to the bottom of the post you will see all the measurements and instructions. And you can print it out, as well! Hope you love it!
Sorry, you don’t mention how much sour cream to use. Also I have made this before and that recipe called for 8oz. Of cream cheese, 2 cans cream corn and 2 can whole kernel to your receipt and it was perfect.
Hi Susan,
It’s one cup of sour cream. If you scroll to the bottom you will see the recipe card with all the measurements and instructions. And you can print it out!
I think cream cheese in this would be delish!
If I plan to triple the servings, can I use my large crock pot? It might be 10/11 quart.
I think that would work fine. I would check it a little early to see if it’s getting done faster than the time it calls for. Sometimes they can cook faster in a larger Crock Pot.