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 on a red plate. There's a fork on the plate. The Crock Pot is sitting in the background.

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.

I have a baked version of Jiffy corn pudding, and it comes out a little more firm. The slow cooker version cooks up with more moisture. Both are delicious.

The creamy casserole dish is filled with fresh corn flavor and sweet cornbread.

Ingredients For Jiffy Corn Pudding In The Crock Pot

Egg
Cream style corn
Whole kernel corn, drained
Jiffy Corn Muffin Mix
Sour cream
Melted butter

How To Make Jiffy Corn Pudding In The Crock Pot

Add the egg to a medium bowl and beat it.
Next, add the creamed corn and whole kernel corn.
Add the Jiffy Corn Muffin Mix and sour cream and mix all of the ingredients.
Spray the inside of the Crock Pot with nonstick cooking spray.
Pour the melted butter into the bottom of the Crock Pot.
Add the cornbread pudding mixture to the Crock Pot.
Place the lid on top and set the timer for three hours and 30 minutes on the low heat setting.

Step-By-Step Instructions

A beaten egg in a medium glass mixing bowl. The glass is clear.

Start by adding an egg to a medium bowl and beat.

An egg and creamed corn in a clear glass mixing bowl.

Next, add the cream-style corn to the bowl.

An egg, cream style corn, and whole kernel corn in a medium clear glass 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.

Jiffy corn muffin mix in a bowl with corn and egg. The mixing bowl is a clear glass bowl.

Next, add the box of Jiffy Corn Muffin Mix into the bowl.

Ingredients for Jiffy corn pudding in a bowl. There is a spoonful of sour cream on top.

Add the sour cream and stir the ingredients.

Pouring melted butter into a slow cooker.

Spray the slow cooker with nonstick cooking spray. Then, pour the melted butter into the bottom of the cooker.

Ingredients for corn pudding in a Crock Pot.

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.

Cooked Crock Pot corn pudding on a red plate. There is a fork sitting on the right side of the plate.

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.

Learn more about the history of Jiffy Cornbread Mix and find out everything you want to know about what you can do with cornbread.

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.

Other Holiday Season Dishes

Crock Pot Jiffy Corn Pudding

Grab the recipe below for the easy side dish. If this is your first time making it, you’ll love how simple it is.

With less than five minutes of prep, you will want to make it again and again.

Crock Pot Jiffy Corn Pudding

4.74 from 23 votes

Julie Pollitt

Print Recipe Save Recipe Pin Recipe

Prep Time 5

Cook Time 3 30

Total Time 3 35

Course Casserole

Cuisine American

Servings

Calories 1216 kcal

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.

Video

Notes

You can easily double the recipe by doubling the ingredients.

If you double the recipe, cook it for four hours on the high setting or six to seven on the low setting.

Nutrition

Serving: 1Calories: 1216kcalCarbohydrates: 241gProtein: 26gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 105mgSodium: 3426mgFiber: 16gSugar: 48g

Tried this recipe?Let us know how it was!

11 Comments

We make this all the time, but you need to add some sugar to make it truly Southern style.

Julie Pollitt says:

at

You can definitely add sugar if you’d like to!

Reply
Sandy says:

at

@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.

Reply

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.

Julie Pollitt says:

at

Sounds great that way, too!

Reply

What size crock pot do you use? Sounds like a great way to serve a vegetable for folks that don’t like vegetables.

Julie Pollitt says:

at

Hi Teresa, I use a 6-quart Crock Pot. It’s a great way!

Reply

Looks great!
You talked about baking it how long would you bake it and at what temperature
Thank you

Julie Pollitt says:

at

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!

Reply

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.

Julie Pollitt says:

at

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!

Reply

4.74 from 23 votes (23 ratings without comment)