Jiffy Corn Pudding Recipe With 6 Ingredients
This Jiffy Corn Pudding, also known as Jiffy Corn Casserole, comes together with just six ingredients: Jiffy corn muffin mix, canned corn, cream-style corn, sour cream, eggs, and butter. You mix everything in one bowl and bake until golden, no mixer, no fuss. It’s a creamy, sweet-savory side somewhere between cornbread and spoonbread, and it’s always on my table at Thanksgiving and Christmas.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 1 hour | 6 | Beginner + |
Featured Comment
SUE says:
“I’ve been making Corn Pudding for many years and I’ve never had one this delicious! Took it to a church dinner last night, there were 2 other corn puddings there, but this one was a HIT!!! So delicious! Thank you!!!”
The 6 Ingredients You’ll Need
That’s it. Six pantry ingredients, one bowl, no mixer. This is about as simple as a from-scratch side dish gets.
Egg acts as the “glue,” binding the ingredients together so the casserole holds its shape.
Creamed Corn adds moisture and a rich, creamy texture to the casserole’s base. It also enhances the natural sweetness.
Whole Kernel Corn (drained) provides a contrasting texture with a crunchy, chewy bite that works well with the creamy parts of the dish.
Sour Cream contributes richness and a tender, moist texture to the inside of the casserole. It also adds a tangy flavor that balances out the sweetness. Plain Greek yogurt works as a swap, and you can use the same measurement if you swap.
Jiffy Corn Muffin Mix forms the sweet and slightly crumbly base, giving the casserole structure and the classic cornbread flavor.
Butter (melted) fills the dish with a rich, buttery flavor and helps the edges to become golden and crisp.
Step-By-Step Instructions
Preheat the oven to 350°F and grease a 9×9 baking dish. Crack the egg into a medium bowl and beat it lightly.
Next, add the creamed corn to the bowl. Cream-style corn will add a little more moisture to the pudding. Drain the liquid out of the whole-kernel corn can. Then, add the corn and sour cream to the bowl and mix until well combined.
Finally, add the Jiffy Corn Muffin Mix to the bowl and mix well.
Melt the butter and pour it into the bottom of the greased dish. Pour the batter over the butter and spread it out evenly. Pouring the butter in first lets it soak up into the edges as it bakes, which is what gives you those crisp, golden sides.
I have found that if you let the mixed batter rest for about 5–10 minutes before baking, the corn muffin mix starts to hydrate and thicken. This gives you a more even texture throughout. It is less gritty, creamier, and doesn’t require changing the ingredients at all. Most recipes skip this step, but it makes a noticeable difference and turns it into a family favorite.
Set the dish on a foil-lined cookie sheet, then bake at 350°F for 50 to 60 minutes, until the edges are golden and the center is just set. The butter will soak into the Jiffy corn pudding as it bakes and tastes so delicious.
What Size Baking Dish Should I Use?
Use a 9-inch by 9-inch dish for the best results. This recipe fills it to a good height, gives you plenty of golden edges, and leaves a little room so the butter doesn’t bubble over.
You can use an 8-inch by 8-inch dish, but know that it bakes up thicker and taller, closer to two and a half inches. It takes longer to cook through, and because it’s fuller, the melted butter is more likely to run over the sides. If you go with an 8×8, set the dish on a foil-lined cookie sheet to catch any drips.
Whatever size you use, don’t skip the rimmed, foil-lined cookie sheet underneath. Several readers have had butter overflow and make a mess in the bottom of the oven, and the foil-lined sheet saves you the cleanup.
Storing And Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place a portion in an oven-safe dish at 375°F for 15 to 20 minutes, until warm. For a single serving, the microwave works too, just heat in 20- to 30-second bursts.
One reader shared a great tip: slice the cold corn pudding and fry it in a buttered skillet until the edges are crisp. Serve it with eggs and bacon for breakfast the next morning. It’s a completely different dish and honestly worth making extra just for this.
Can Jiffy Corn Pudding Be Made In Advance?
Yes. Mix everything except the Jiffy mix, cover, and refrigerate overnight. Stir in the Jiffy right before baking, since adding it too early can soften the cornbread texture. Let the dish sit on the counter about 30 minutes, so it’s not fridge-cold, then bake, adding a few minutes since it’s starting cooler. In my opinion, it still tastes best made and baked the same day, but this comes close.
Can Jiffy Corn Pudding Be Frozen?
Technically, you can freeze the corn pudding, but I wouldn’t recommend it. This recipe tastes better fresh out of the oven.
How Do I Double The Recipe?
Doubling is simple: double every ingredient and use a 9-inch by 13-inch baking dish. Because it bakes thinner and wider in the bigger pan, it usually cooks faster than you’d expect, so start checking around 45 minutes. If the top browns before the center sets, lay a sheet of foil over it and keep baking until the middle is just set.
One reader tip worth knowing: if you triple it, keep an extra 8×8 handy in case of overflow, and check it early since a full pan takes longer.
Can I Make This in a Crock-Pot? If So, How Long Do I Cook It?
Yes. Cook it on low for 3.5 to 4 hours or on high for 2 to 2.5 hours, until the edges are set and the center is firm but still a little moist. For the full method, timing tips, and everything else, head over to my crock pot jiffy corn pudding recipe.
Optional Mix-Ins
Want to change it up? Any of these stir right into the batter before baking:
- Green chiles add some spicy flavor to the delicious side dish.
- Cayenne pepper to kick things up a notch.
- Jalapeños for some added spice.
- Shredded cheddar cheese adds a cheesy flavor to the corn casserole.
A quick note: adding wet or bulky mix-ins can change the bake time a little, so start checking a few minutes past the usual mark and look for that set center.
More Mouthwatering Jiffy Recipes
- This tamale pie with Jiffy cornbread is a hearty, family-friendly dinner loaded with seasoned beef, cheese, and a touch of spice.
- Sweet and moist, this creamed corn Jiffy cornbread is the perfect side dish to any comfort food meal.
- If you’ve ever wondered what you can do to make Jiffy cornbread more moist, simple ingredients like sour cream and butter can make all the difference.
- With a kick of heat in every bite, this Jiffy jalapeño cornbread adds a spicy twist to a classic favorite.
- Combining creamed corn and Jiffy mix, this sweet cornbread bakes up tender, rich, and irresistibly delicious.
Jiffy Corn Pudding
Equipment
- 9"x9" baking dish
- large mixing bowl
- rimmed cookie sheet with aluminum foil to catch drips
Ingredients
- 1 egg
- 14 ounces creamed corn
- 14 ounces whole kernel corn drained
- 1 cup sour cream
- 1 box of Jiffy Corn Muffin Mix
- 1/2 cup butter melted
Instructions
- Preheat the oven to 350 degrees and grease a 9" x 9" baking dish with butter or nonstick cooking spray.
- Add the egg to a medium-sized bowl and beat it lightly.
- Next, add the creamed corn to the bowl.
- Pour the liquid out of the can of whole kernel corn (dump the liquid) and add the corn to the bowl.
- Next, add the sour cream and Jiffy Corn Muffin Mix and mix well.
- Pour the melted butter into the baking dish, then pour the batter into the baking dish and spread it out evenly. Place the baking dish on top of a foil-lined cookie sheet.
- Bake for 50 to 60 minutes in a 9×9 dish. You want the edges golden brown and the center just set. A fuller 8×8 dish may need the full hour or a few minutes more. If you doubled the recipe in a 9×13, start checking around 45 minutes.
I just love this recipe, it is a must at fall meals! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday,501!
Miz Helen
Just for clarity’s sake: what do you do with the corn in the can of whole-kernel corn – do you save it for another use?
I just looked at what I wrote and it’s confusing. Sorry! I get rid of the liquid and use the whole kernel corn. I will go back and write it to make more sense. Thank you!
@Miriam, you use the entire can of BOTH the whole kernel corn and the cream corn…💚🌽💛
I’m curious as to why you would grease a pan that you are then going to pour melted butter into. Couldn’t you just make sure the sides get coated with butter by tilting the pan?
Hi Jeff,
Great question! You can tilt the pan and that would work. I always use non-stick spray out of habit and because I don’t want to scrub a pan in case I don’t get it all covered.
Made this to go with fish tacos.
Used Mexican Sour Cream and added about 1/4 cup sugar to the recipe (I had a pretty spicy salsa that I was using this dish to help moderate that heat).
Sharing this recipe with my friends!
Sounds so good, and what a great idea! Thanks so much for sharing it!
Can this be doubled? and what size pan is best for that?
Hi Karin, the recipe can be doubled. I would use a 9″ x 13″ baking dish. You might have to cook it a few minutes longer. Hope you enjoy it!
@Julie Pollitt, to double just use 2 cans each creamed + regular corn. Do not double the other ingredients or it will never get done.
This is our family favorite but be careful. I did everything to the T for this recipe but my butter overflowed while cooking and made a huge mess in the bottom of my oven. All while cooking other things. Had to have doors open to air out. Next time will use a cookie sheet underneath the dish. I’ve never had this happen. It was weird. The dish itself was awesome though😂
Oh no! That’s not fun at all. I will have to add that into the recipe to add a cookie sheet underneath. I do that with a lot of my recipes. Thanks for sharing!
@Julie Pollitt, I just add the butter to the casserole itself. It has never failed. Also, I have never put an egg in the recipe.
Thanks for the tip!
@Jacque Shadle, I put 2 eggs in and the requisite butter amount in the recipe, only in the bottom of a 9×9 glass pan, and it doesn’t overflow into the cookie sheet and makes the whole thing just a slight tad cake-ier, which is amazing.
@Karen Johnson, Good to know – thank you!
Can you make it without the creamed corn?
Hi Christianne, you can! It will work just as well without the creamed corn. You can also add another can of whole kernel corn if you’d like to, in place of the creamed corn. Enjoy!
Can you use two cans of creamed corn instead of whole corn?
Hi Chris, I haven’t used two cans of cream corn. It might work, but it might not cook as well because of all of the liquid in the can of creamed corn. I’d probably just use one of each. Hope that helps!
Julie can I use frozen whole kernel corn or fresh vs canned? If so, how much would you use?
Hi Vicki,
You can use fresh or frozen. It will probably be more crunchy, if frozen. I would use the same amount – 14 ounces. I hope you love it!
I use cheddar cheese on top sometimes delicious, put it on about 5 minutes before it finished!
Sounds fantastic!!
Can this be prepared the day you want to bake it?
Definitely. It’s best if you can prepare it and cook it the same day. Enjoy!
I’ve been making Corn Pudding for many years and I’ve never had one this delicious! Took it to a church dinner last night, there were 2 other corn puddings there, but this one was a HIT!!! So delicious! Thank you!!!
I want to prepare the ingredients and refrigerate over night and then bake it the following morning but what do I do with the jiffy? Can i add it to the mix and then refrigerate or do I add the jiffy the following morning just before it goes into the oven? Does it make a difference one way or the other?
Hi! Great question. I would go ahead and wait to add the Jiffy just before baking, that way, you will get a little bit of the gritty texture of cornbread. Hope you love it!
Can you add meat to this or would that throw the texture off?
I think adding meat would taste great, but the texture will be a little different.
This is similar to a recipe I got from my Mom’s recipe box that I inherited. I add about a 1/4 cup of diced onion and a couple of diced jalapeno peppers (without seeds) for a little extra kick. Great side dish with jambalaya.
Sounds like great additions. Thanks for sharing, we will have to try that!
@Rick Starr, I just found this recipe today. I am making it as a side to pork ribs. I already had it in mind to add diced onion and jalapeño! I am so glad great minds think alike.
I make this every year for Thanksgiving.I add smoked oysters as well to please my father.This is truly a family favorite!
Such a great addition!
Can I substitute something for the sour cream? My stomach can’t tolerate it.
Hi Rhonda, you can use Greek yogurt or plan yogurt. Will that work?
Thanks for this yummy recipe. I’ve made it before, but I want to double it for a holiday meal. Is an hour baking time long enough for a double batch?
It should be, but you might want to check with a cake tester or knife to see if it’s done at the hour mark. If not, cook it a little longer. If it starts to get too brown on top, cover with some tinfoil to help keep it from getting too brown. Thanks!
May i add sugar? If so his much should i add?
You can add sugar. I would add about one to two teaspoons.
@Dya, I add some honey to mine and people love it!!
What did you bake it at? Can’t find degrees?
Hi Toni,
You can bake it at 350-degrees. It’s listed in the instructions section. I hope you love it!
I’ve made this recipe in a baking dish as instructed and it was delicious! The next time I made it, I melted the butter in a cast iron dish and brought up to temp in the oven and then poured the batter over top and baked as directed. I must say, if you can and have it available, the cast iron gives it a crust that is to die for. It took this dish right over the top
I love it in the cast iron skillet, too. Thanks for sharing!
Leave the sour cream out of this and it’s x10 better.
@Layne, I can’t do sour cream and was wondering if it could be left out or if I needed to substitute it with Greek yogurt. You left it out entirely?
@Emily, I always use Greek yogurt!
Just made this and it left a puddle of butter on top leaving it looking moist and uncooked in certain places. I wonder what went wrong?? Did this happen to anyone else? Any tips?
Was the top around the edges cooked? How long did you cook it for?
I add a small can of chilli peppers for a little extra zing!
Thanks for sharing. I have saved your recipes.
Thanks so much, Emily!
I made this for a small group potluck, in my cast iron skillet. I followed the recipe exactly. It was a huge hit and absolutely delicious. Just a hint of sweet but the melted butter made it oh-so-savory…perfect texture….a bit of tang from the sour cream…I will certainly make this again and again for future meetings.
The recipes should be ridden with amounts and instructions together. There are too many recipes, general information, and guidelines jammed together.
Hi Margaret,
If you scroll to the bottom you will find a recipe card with all of the information together. A lot of readers like to see the step-by-step photos. You can also click the “Jump To Recipe” button at the top and it will take you right to the recipe card.
Certainly hard to go wrong with these ingredients. Even some of my family members who are not fans of regular cornbread, enjoy this. Here is my version and I am a fan. I am nearly never without some of it in the fridge:
(Watching my calories so:)
1 can creamed corn
1 can of Margaret Holmes Tomatoes, Okra and Corn UNDRAINED
1 small or medium can of green chiles, mild or medium UNDRAINED
2 eggs
1 box jiffy
1 c nonfat plain Greek yogurt
Optional : tsp minced jarred garlic, onion powder, a shake or two of paprika
In a 9×9 or 8×8 ” lightly greased baking dish, bake at 400 degrees for about 45 minutes or until top is sufficiently cracked but not hard.
Other variations I have used are a triple succotash blend which substitutes lima beans for the okra.
Honestly, in my opinion, as long as you maintain the appropriate level of moisture, feel free to use any can of veggies, undrained. I have substituted yellow squash/vidalia onions or asparagus, “hoppin John” which, canned, is pretty much black eyed peas and onions and red peppers. Just don’t leave out that creamed corn.
And I do NOT miss the butter at all.
Thanks so much for this, Lori! Such great additions!
No reason to pour the butter in the pan 1st. Mix it in with the other ingredients + pour it all into buttered or oiled pan.
We love this and have been making it for several years.
Can you add two cans of corn (instead of one can) along with the creamed corn so that it is “cornier”. Thanks
Hi Glenda, I honestly am not sure. I haven’t tried that. But, I’m never against things that add more corn. If you decide to try, let me know how it turns out.
I recently tried making Corn Pudding following a recipe I found, and it was a delightful surprise! The dish turned out creamy, slightly sweet, and had a wonderful balance of flavors.
Great to hear!
Can this recipe be doubles to make a 9×13 pan
That should have been doubled not doubles. Sirry
That’s ok! I knew what you meant. You can double this and use a 9×13 pan. It will probably take less time to bake, so check about 15 minutes early and see if it’s done. Keep baking if not quite done. Hope you love it!
Love this recipe so much!! I have to triple it this year and use a foil pan, any tips?!
That’s great to hear! If you triple it and it’s in a large pan, it might get done cooking faster, so be sure to check it early. Happy Thanksgiving!
Love this recipe I doubled it and made one pan just regular and the other pan. I added diced chilies to it before baking. My family loved it, especially the one with chilies. So easy.
So glad to hear you all loved it!
I have made this several times. It is delicious. The prep time is more than 5 minutes. Just getting out the ingredients and opening containers takes more than 5 minutes. Total prep time is more like 15 minutes.
So glad you like it! I’ll note that. Thank you!
Excellent recipe and always a crowd pleaser!!! This Xmas I added 1/4 block (2oz) cream cheese and a touch of honey and I think it brought it up another notch.
Ooohhhh, that sounds good! I will try it that way.
We made this for Christmas and Thanksgiving! Love it so much. Making again for a special treat this cold weekend.
This turned out just like the corn casserole I grew up with. I have made it twice already since finding the recipe!!
This was just such a decadent Jiffy Corn Pudding! We loved how well it went with our slow cooker meal.
So glad you loved it!
Easy recipe that is totally scrumptious
My mom sent me this recipe and insisted that I try it. We have a new favorite. It’s so easy to make with the Jiffy mix and the sour creamy makes it extra delicious.
Thanks Missy! So glad you loved it!
Do NOT make this in an 8×8 inch pan! I made this exact recipe and it was like 2.5 inches tall. They even say put a cookie sheet under it to catch spills. NO. Use a bigger pan. Corn pudding is NOT supposed to be that thick. By using a larger pan it will be the correct thickness AND you will have more crust on the top. My family agreed. It was too thick. Trust me!
Hi, thanks for the tip! I think it’s all dependent on how thick you like it. If you like it thinner, you can definitely use a larger pan.
I tried this not knowing how I’d feel about it, and absolutely loved it! So good!
So glad you love it! Definitely one of my favorite side dishes.
Haven’t tried it yet but pudding is usually sweet. Creamed corn is the only thing a little sweet besides the corn meal. Can I put honey in and how much?
Hi Timothy,
This is actually a little bit sweet because it uses Jiffy and Jiffy is a little sweet. If you wanted to add honey you could either drizzle it over the top when it’s done baking or add two to three tablespoons to the batter before baking. I haven’t added honey to the batter, but that amount should make it sweeter. Hope that helps!
what the heck temp do we bake this at???
Hi Laura,
You bake this at 350-degrees. If you scroll to the bottom of the post you will find the recipe card and it has all the info you need. And you can print it out. I hope you love it!
So easy to make and delicious.
Thanks so much, Pam! Glad you liked it!
If you have leftovers…..refrigerate unused portion, use the next day for breakfast, slice and fry up in a frypan, serve with eggs and bacon or sausage. A real treat.
What a fantastic idea! Thanks for sharing, Michael!
if I double or triple the recipe should I use a bigger baking dish and/or increase cook time?
thanks
Hi Lisa,
I would use a bigger baking dish if you double or triple it. I think a 9×13 should be fine. If you triple it, that should work, but have another 8×8 handy, just in case you have overflow. It probably will take longer to cook. But I always check it when it’s supposed to be done. If it’s not done, I would cook it a little longer.
I add chopped onion, green and red peppers that have been sautéed in some of the butter. You can add some chopped ham as well to make it a full meal!
Such fantastic additions! Thank you for sharing so we could try it, too!!
What is the nutritional content if I use Greek Yogurt instead of sour cream?
Ok, Steve, you’re asking me to do math. That’s pretty scary. Ha! It would depend on the brand and type you are using. I would say plain Greek yogurt would not be that far off in nutritional value from sour cream.