Our Farmhouse Jiffy Corn Pudding is a combination of a corn casserole and piece of cornbread. Even picky eaters love the taste and we all like how easy this dish is to make!
Corn casserole is the easy potluck recipe that we make in a pinch. Corn pudding makes a great side dish for several meals and goes great with barbecue!
Easy Corn Pudding
A staple at most holiday meals, church carry-ins, big family dinners or potlucks is an easy corn pudding. There are several variations of this recipe that are also very easy to make. A variation with a few more ingredients and a layer of Swiss cheese on top is our Sweet Corn Spoon Bread.
As a picky eater, I always look for a safe, classic dish like this. A mild cornbread flavored dish that goes great with several main dishes from Farmhouse Ham Loaf to Smoked Sausage & Potato Casserole is just comforting to me. I like dependable food and I can depend on this recipe or the variations that may have more corn and fewer eggs to taste good!
Five ingredients make this corn pudding so easy to mix up. Jiffy cornbread mix, eggs, sour cream, butter and a can of cream style sweet corn are the only ingredients you need.
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.
When I’m looking for a little more flavor Country Style Scalloped Corn with Swiss cheese is the recipe I go to. One of my favorite meals is making the Best Pulled Pork in the Instant Pot or Margarita Monday Shredded Pork in the Crock Pot. Add some of our Meaty Baked Beans and my husband is a happy man! Sometimes classic meals are the best meals!
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.
Tips for Making Corn Casserole with Jiffy Cornbread Mix
- 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 casserole 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
- I prefer to serve with a spatula as opposed to a spoon, but either will work
- Use a toothpick to test for doneness, when the toothpick comes out clean the casserole is done baking
How Long Does Corn Casserole 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 You Reheat Leftover Corn Pudding?
Leftover corn pudding 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.
Other Easy Side Dishes for a Potluck:
- Bell Pepper Taco Dip with Meat
- Twice Baked Potato Casserole
- Easy Low-Carb Loaded Cauliflower Casserole
- Crock Pot Loaded Cauliflower Casserole
- Cheesy Broccoli Casserole
- Broccoli Cauliflower Salad
- Country Style Scalloped Corn Casserole
- Crock Pot Fiesta Scalloped Potatoes
- Crock Pot Loaded Red Potatoes
- Asian Asparagus
- Bacon-Onion Green Beans
Printable Recipe for Farmhouse Jiffy Corn Pudding
Farmhouse Jiffy Corn Pudding
Ingredients
- 1 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
- 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 casserole 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
- I prefer to serve with a spatula as opposed to a spoon, but either will work
- Use a toothpick to test for doneness, when the toothpick comes out clean the casserole is done baking
Equipment
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