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A serving of golden brown Jiffy Corn Pudding with visible corn kernels and a pat of melting butter on top, presented on a red plate.
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4.43 from 369 votes

Jiffy Corn Pudding

This old-fashioned Jiffy corn pudding recipe is a wildly popular classic Southern family favorite. It is a buttery, moist, sweet, and easy recipe that is delicious enough for the holiday season or any dinner meal and only takes 10 minutes of prep.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dishes
Cuisine: Southern
Servings: 6 servings
Calories: 363kcal
Author: Julie Pollitt

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 9x9 dish. You want the edges golden brown and the center just set. A fuller 8x8 dish may need the full hour or a few minutes more. If you doubled the recipe in a 9x13, start checking around 45 minutes.

Video

Nutrition

Serving: 1 | Calories: 363kcal | Carbohydrates: 32g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 370mg | Fiber: 3g | Sugar: 8g