Jiffy Corn Pudding Recipe With 6 Ingredients
This Jiffy Corn Pudding recipe comes together with just six ingredients: Jiffy corn muffin mix, canned corn, cream-style corn, sour cream, eggs, and butter. Mix everything in one bowl, bake until golden, and enjoy a creamy, sweet-savory side that’s perfect for holidays or weeknight dinners.
I’ve spent years sharing easy, comforting Southern recipes—and this one’s a reader favorite for good reason. It’s simple, reliable, and always a hit at the table. And with hundreds of five-star reviews, you can’t go wrong.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 1 hour | 6 | Beginner + |
Featured Comment
“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!!!” – Sue
Step-By-Step Instructions
Start by adding the egg to a medium-sized glass bowl and lightly beating it. 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 a greased 8″ x 8″ (or 9″ x 9″) baking dish. Add the Jiffy mixture to the casserole dish, spread it out evenly, and bake for one hour at 350 degrees.
Storing Leftovers
You can store the corn pudding in an airtight container or cover it with plastic wrap and place it in the refrigerator.
Can Jiffy Corn Pudding Be Made In Advance?
Yes, you can make the corn pudding one day in advance. Be sure to keep it refrigerated. You can take it out of the refrigerator and add it to the oven to bake when you are ready.
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.
Letting the Batter Sit = Better Texture
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—less gritty, more creamy—without changing the ingredients at all. Most recipes skip this, but it makes a noticeable difference.
Add Some Variation
- 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 for a cheesy corn casserole.
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
Ingredients
- 1 egg
- 14 oz. creamed corn
- 14 oz. 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 an 8" x 8" baking dish.
- Add the egg to a medium-sized bowl and beat a little.
- 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 mix well.
- Add the Jiffy Corn Muffin Mix to the bowl and mix well.
- Pour the melted butter into the baking dish and add the Jiffy mixture to the bowl.
- Bake for one hour and serve. (Be sure to place the baking dish on a cookie sheet in case the butter runs over the sides while baking).
