This jiffy corn pudding is a simple, classic, and easy side dish recipe that fits with any holiday menu. Only 5 simple ingredients and ready in under an hour!
Table of Contents
Jiffy Corn Casserole
Jiffy corn pudding is a staple holiday favorite in my house. It’s a cross between corn pudding and the classic corn casserole resulting in a sweet, tender, and moist side dish that pairs well with oven roasted turkey or spiral ham.
Made with corn muffin mix, canned corn, and creamed corn, this is a budget-friendly way to complete any holiday meal, whether as one of a few Thanksgiving side dishes or as part of a Christmas dinner menu!
Why I Love This Recipe
- Uses 5 simple pantry staples that most of us always have on hand.
- It’s a dump-and-bake recipe that is ready in under an hour.
Corn Pudding Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Jiffy corn muffin mix: No need to follow the directions on the box. It’ll be used as an ingredient in this cornbread pudding recipe.
- Canned corn: Adding whole corn kernels gives the jiffy corn pudding some texture. Drain the cans before adding them to the mixture.
- Creamed corn: Do not drain the can. If you have some extra time, I have a great crockpot creamed corn recipe that would be great in this corn pudding recipe.
- Sour cream: Adds creaminess and moisture.
- Salted butter: Melted butter adds a buttery flavor, and the fat also adds extra moisture.
Substitutions and Variations
- Gluten-free corn casserole: Use a gluten-free corn muffin mix, like Bob’s Red Mill, to make this a gluten-free corn pudding casserole.
- Add-ins: To add a little spice to the mix, toss in some chopped jalapenos or green chiles. Sprinkling some cayenne pepper also works.
- A cheesy topping: Sprinkle some freshly grated cheddar cheese on top of the casserole during the last 15 minutes of baking.
How to Make Jiffy Corn Pudding
Stir the corn muffin mix, drained corn, creamed corn, sour cream and melted butter together in a medium-sized mixing bowl.
Transfer to a prepared 8×8 casserole dish and bake, uncovered, in a preheated 350°F oven for 45-50 minutes until golden.
Tips for the Best Corn Casserole with Jiffy Mix
- The outer edges will be slightly crisp and golden, but if you notice they’re browning too quickly, cover the edges with foil. The center of the corn pudding casserole may take longer to bake through.
- You’ll find it hard to slice, so I like to spoon bread casserole onto everyone’s plates using a large serving spoon.
- Be sure to prepare the baking dish with nonstick cooking spray. You want it to lift easily out of the dish when serving.
- Serve warm alongside other holiday staple recipes like green bean casserole and cranberry sauce.
More recipes with corn include hot corn dip, corn chowder and chili and cornbread skillet.
More Cornbread Recipes
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Jiffy Corn Pudding Recipe
Video
Ingredients
- 1 box Jiffy Corn Muffin Mix (8 ounces)
- 15 ounces whole kernel corn , drained (1 can)
- 15 ounces creamed corn , not drained (1 can)
- 1 cup sour cream
- ½ cup salted butter , melted
Instructions
- Prepare oven and pan: Preheat oven to 350°F. Coat 8×8 square baking dish with cooking spray.
- Mix all ingredients: In a medium sized mixing bowl, combine the box of Jiffy corn muffin mix, 1 can of corn, drained, 1 can of creamed corn, 1 cup sour cream and 1/2 cup melted butter.
- Bake in oven, uncovered, for 45-50 minutes.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
They are very similar, but not the same. Corn casserole sets a bit better because it contains eggs and uses a cornbread mix. Whereas corn pudding uses a muffin mix and has a creamier texture.
Absolutely! Get a head start on your menu planning and prepare this corn pudding casserole up to 48 hours in advance. Mix everything and add it to the dish. Cover with plastic wrap and keep it in the fridge until you’re ready to bake it.
Let it sit at room temperature for about 30 minutes before, or tack on a bit of extra baking time.
You can, which is a great way to save some oven space. Mix the ingredients and add the batter to a prepared crockpot. Cover with a lid and cook on high for 3 hours.
Every slow cooker is different, so keep an eye on it at around the 2-hour mark.
Keep leftovers stored in an airtight container for up to 2 days. That is, if you’re lucky enough to have any!
You can also freeze leftovers for up to a month.
Categorized as: 5 Ingredients Or Less, American, Christmas, Meal Prep, Side Dishes, Thanksgiving, Vegetables
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We really enjoyed it. I used to make it in the crockpot but switched because it was too liquidy. This recipe did not disappoint! 😋
So glad you enjoyed the corn pudding!
The original recipe on the Jiffy box is 1 stick butter, 1 can whole kernel corn (didn’t say anything about draining), 2 cans cream corn (you can’t drain cream corn), 1 c sour cream, 1 egg and 1 pkg corn muffin mix. I’ve been making this for years and never drained the corn and it always comes out perfect with this original recipe from the Jiffy box.
Of course enjoy it how you like, thanks for the note.
Turned out great! – Alisha, recipe tester
So glad you enjoyed it!