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corn pudding recipe jiffy maker
Aldrick Winters

Corn Pudding Recipe Jiffy

This creamy corn pudding made with Jiffy mix is soft, slightly sweet, and wonderfully buttery. Whole corn kernels add texture while the cornbread mix creates a light custardy center. It’s a classic comfort side dish perfect for holiday dinners, potlucks, or family meals.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 54 minutes
Servings: 8
Course: Side Dishes
Cuisine: American
Calories: 319
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese optional for extra richness

Equipment

  • Mixing bowl
  • Whisk
  • 9×9 inch baking dish
  • Measuring cups and spoons
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F and lightly grease a 9×9 inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, whisk together the eggs, sour cream, and melted butter until smooth and creamy.
  3. Stir in the creamed corn and drained whole kernel corn until evenly combined.
  4. Add the Jiffy corn muffin mix, salt, and black pepper, then gently mix until a thick batter forms with no dry pockets.
  5. Fold in shredded cheddar cheese if using, then pour the mixture into the prepared baking dish and spread evenly.
  6. Bake for 40–45 minutes until the center is set and the top turns lightly golden with slightly crisp edges.
  7. Let the corn pudding rest for about 5 minutes before serving so it firms up slightly and slices cleanly.

Video

Notes

For a richer flavor, use full-fat sour cream rather than light versions.
Do not overmix the batter or the pudding can become dense instead of tender.
If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.