Farmhouse Jiffy Corn Pudding
Tender, golden morsels of Corn Pudding with Jiffy make an easy side dish we crave, and it takes only five ingredients.
Perfect for a quick weeknight meal or for sharing at Thanksgiving and Christmas, this corn casserole is always a hit!
Our Scalloped Corn, Three Corn Casserole and Corn for a Crowd are always popular at the holidays too.
Easy Corn Pudding With Jiffy Recipe
A staple at most holiday meals, church carry-ins, big family dinners or potlucks is a Corn Pudding with Jiffy mix. Corn pudding makes a great side dish for several meals and goes great with barbecue!
There are several variations of this recipe that are also very easy to make. From our Spoon Bread with Jiffy Mix to Broccoli Cornbread recipe starting with a Jiffy mix gives you so many options!
Our Jiffy Corn Pudding is a combination of a corn casserole and piece of cornbread. The muffin mix creates the bread like texture that makes this recipe enjoyable and filling. Rich from sour cream and fluffier from eggs the butter flavor shines through to create a wonderful corn pudding with Jiffy mix.
A mild cornbread flavored dish that goes great with several main dishes from Ham Loaf to Smoked Sausage & Potato Casserole is just comforting to me. Add some of our Meaty Baked Beans and my husband is a happy man!
In fact, my two year old stirred the pan of corn casserole in the pictures. We just pour everything in a mixing bowl and stir by hand. She loves being a part of the action and I love spending time with her.
How to Make Jiffy Corn Pudding Casserole
- In a mixing bowl mix Jiffy corn muffin mix, sour cream, eggs, cream style corn and butter well.
- Pour into a greased 9 x 13 inch baking pan.
- Bake at 350º for 30 – 35 minutes until set.
Ingredients Needed
- Box of Jiffy Corn Muffin Mix
- Can of Cream Style Cream Corn
- Sour Cream
- Butter
- Eggs
We also enjoy how delicious a Jiffy mix is in our Church Cake recipe and Corn Muffin Hot Dogs.
Step By Step Instructions
In a microwave safe mixing bowl melt butter. Use a splatter proof cover to keep the microwave clean.
Add the box of Jiffy Corn Mix to the bowl.
Crack eggs open into a small dish. Use a fork to lightly scramble, then add to the bowl.
Then add the full can of creamed corn.
Stir everything together.
Pour into a lightly greased 9 x 13″ baking dish and set in an oven preheated to 350°F.
Bake for 30 to 35 minutes until the Jiffy corn pudding is golden brown and set.
How Long Does Jiffy Mix Corn Pudding Last in the Fridge?
Jiffy corn pudding lasts for 3 to 4 days wrapped tightly or stored in an airtight container in the refrigerator. Be sure to let the dish cool down after baking before placing the corn bread in the fridge. If the casserole becomes soggy or spongy the quality has decreased enough that it’s probably time to pitch the food.
I prefer to enjoy corn casserole warm and fresh out of the oven, but we eat a lot of leftovers too because they are so convenient and help us save money!
Can Sweet Corn Be Substituted For Cream Style Corn?
Sweet Corn needs to be drained before mixing in this casserole. It will change the texture of the bread to have more kernels of corn.
Since the casserole is already moist and buttery no additional liquid needs added. The sour cream can be increased slightly (1/4 of a cup) if you would like.
Can You Reheat Leftover Corn Pudding?
Leftover corn pudding with Jiffy mix can be reheated on a plate and covered with a paper towel in the microwave. I only recommend reheating this dish one time to maximize quality.
Reheated leftovers also taste better the fresher they are. When possible I like to lay out a meal plan for the next few days. Planning helps us make the most of our food and eat as many leftovers as possible to prevent food waste.
Jennifer’s Recipe Tips and Tricks
- I like to mix the ingredients up by hand in a mixing bowl as opposed to using a handheld mixer
- A can of whole kernel corn can be used, but should be drained before using
- We always use real butter for the best taste in our recipes
- I prefer to enjoy corn pudding with Jiffy warm out of the oven, so I try to cut recipe in half and use a smaller pan if the entire batch is not needed
- Recipe can be doubled, but cooking time will increase if using the same size pan
- Use a toothpick to test for doneness, when the toothpick comes out nearly clean the casserole is done baking
More Easy Side Dishes for a Potluck:
- Cheesy Broccoli Casserole
- Broccoli Cauliflower Bacon Salad recipe
- Zucchini Casserole with Stuffing
- Hawaiian Rolls Garlic Bread
- Stick of Butter Rice
- Bacon-Onion Green Beans
Jiffy Corn Pudding
Ingredients
- 8.5 ounce box Jiffy corn muffin mix
- 8 ounces sour cream
- 1/2 cup butter melted
- 2 eggs
- 1 can cream-style sweet corn
Instructions
- Grease a 9 x 13 inch baking pan. Preheat oven to 350°F.
- Mix all ingredients and pour into pan. Bake for 30 – 35 minutes until set or until a toothpick inserted in the center comes out clean.
Notes
- We always use real butter for the best taste in our recipes
- Recipe can be doubled, but cooking time will increase if using the same size pan
Did you make this recipe?
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Rate This Recipe Pin This RecipeOriginally shared on September 7, 2019 with updates made on October 25, 2023.
I have a dfferent recipe. 8 0z sour cream, cream corn, whole corndl corn drained and 3 eggs. and Jiffy corn mix
Delicious! So easy, so simple, so good! I followed the recipe as written, but I put the batter into an 8×8 pan because I like a thicker piece. Baked it for an extra 10 minutes. Have to stop myself from eating it all.