Corn Pudding Recipe Jiffy: The Easy 6-Ingredient Classic
This Jiffy corn pudding recipe turns one box of corn muffin mix and two cans of corn into a creamy, custard-like side dish that’s ready for the oven in ten minutes. I’ve made this one so many times for Sunday dinners and holiday tables that I can practically mix it in my sleep, and it’s still the dish my family asks for by name.
What Is Corn Pudding Recipe Jiffy?
Jiffy corn pudding is a Southern-style side dish made by combining a box of Jiffy corn muffin mix with creamed corn, whole kernel corn, sour cream, butter, and eggs, then baking it until the top turns golden and the inside sets into a soft, spoonable custard. It’s sweeter and moister than plain cornbread, closer in texture to a savory pudding or spoonbread, and it takes about ten minutes of prep before it goes into the oven.
If you’ve ever had the corn casserole that shows up at nearly every Thanksgiving table in the South and Midwest, you already know this dish, just under a different name. Some cooks call it corn pudding, some call it corn casserole, and a few call it spoon bread. They’re all built from the same handful of pantry staples, and the differences come down to texture and how many eggs go in.
Corn Pudding Recipe Jiffy Ingredients You’ll Need
The whole point of this recipe is how few ingredients it asks for. Here’s what goes into a classic batch:
- 1 box (8.5 ounce) Jiffy corn muffin mix – the base of the dish. Any brand of corn muffin mix will work, but Jiffy is the classic choice and gives the pudding its familiar slightly sweet flavor.
- 1 can (15-ounce) creamed corn – this is what makes the texture custardy instead of crumbly like regular cornbread.
- 1 can (15-ounce) whole kernel corn, drained – adds texture and little pops of sweetness throughout.
- 1 cup sour cream – keeps the pudding rich and moist. Full-fat sour cream gives the best texture, though light sour cream or plain Greek yogurt works if you’re cutting calories.
- ½ cup melted butter – adds flavor and helps the top brown nicely.
- 2 large eggs – bind everything together and help the pudding set as it bakes.
That’s the core lineup, and it makes enough for about eight servings in a standard 8×8 or 2-quart baking dish. If you want to feed a crowd, this recipe doubles easily in a 9×13 pan.
Can You Use Fresh or Frozen Corn?
Yes, on both counts. If you want to swap out the canned kernels for fresh corn, cook it first (steaming, boiling, or roasting on the cob all work), let it cool, then cut the kernels off. You’ll need roughly two cups of kernels plus a splash of milk or water to replace the liquid the canned corn would have added. Frozen corn works the same way. Thaw it fully, drain off any excess water, and use it in place of the canned kernels. Either substitution keeps the dish just as creamy, and it’s a nice option in late summer when corn is at its best.
How to Make Corn Pudding Recipe Jiffy: Step by Step
This is genuinely one of the easiest side dishes in my rotation, and there’s no mixer or special equipment required, just a bowl, a whisk, and a baking dish.
- Preheat your oven to 350°F and grease an 8×8 or 2-quart baking dish with butter or nonstick spray.
- Whisk the wet ingredients. In a large bowl, combine the melted butter, sour cream, and eggs until smooth.
- Stir in the corn. Add both the creamed corn and the drained whole kernel corn, and mix until combined.
- Fold in the muffin mix. Add the Jiffy mix last and stir just until no dry streaks remain. Overmixing can make the pudding tough, so stop as soon as the batter looks even.
- Pour and bake. Transfer the batter to your prepared dish and bake for 45 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
- Rest before serving. Let the pudding sit for five to ten minutes out of the oven. It will still have a slight jiggle in the center when you pull it out, and that’s normal, it firms up as it cools slightly.
A quick note on oven temperature: some versions of this recipe use a hotter 400 to 425°F oven for a shorter 30 to 35 minute bake, which gives a slightly crisper top. Either temperature works well, so pick whichever fits your holiday oven schedule better.
Corn Pudding vs. Corn Casserole: What’s the Difference?
Corn pudding and corn casserole are close enough that most home cooks use the names interchangeably, and honestly, they should. Both start from the same base of Jiffy mix, creamed corn, whole kernel corn, sour cream, and butter. The main difference comes down to eggs and texture. Traditional corn pudding often leans softer and more custard-like, sometimes using fewer eggs or none at all for a spoonable, souffle-style result. Corn casserole tends to be a bit denser and more cornbread-like, closer to something you’d cut into neat squares. If you like a firmer, sliceable dish, stick with two eggs. If you prefer a looser, more pudding-like texture, cut back to one egg or skip them altogether.
Easy Variations and Mix-Ins
Once you’ve made the base recipe a couple of times, it’s easy to riff on it. Here are the swaps I reach for most often:
- Cheesy and spicy: Stir in a half cup of shredded cheddar and a few tablespoons of chopped pickled jalapeños for a version with a little kick. I usually split the batter in half so I have a plain pan and a spicy one, since not everyone at my table likes heat.
- Sweeter side: Add a quarter cup of sugar if you want the pudding to lean more toward dessert-adjacent, which is common in Southern kitchens.
- Savory boost: A small amount of finely diced onion or a pinch of smoked paprika adds depth without changing the basic method.
- Herby finish: Sliced chives or green onion on top after baking add a fresh contrast to the rich, buttery pudding.
None of these changes the core technique. You’re still mixing wet ingredients, folding in the corn, stirring in the muffin mix, and baking until golden.
Make-Ahead, Storage, and Reheating Tips
This dish is genuinely holiday-friendly because so much of it can be done in advance.
To make ahead: Mix the batter up to 48 hours before you plan to bake it. Store it covered in the baking dish in the refrigerator, then let it sit at room temperature for about 30 minutes before baking as directed. You can also bake it the night before and simply reheat it before serving.
To store leftovers: Once the pudding has cooled, keep it in an airtight container in the refrigerator for up to five days.
To reheat: Warm individual portions in the microwave, or cover the whole dish with foil and reheat in a 325°F oven until heated through. Reheating in the original baking dish is fine, just watch that the edges don’t dry out or scorch.
To freeze: Wrap the fully baked and cooled casserole tightly in foil and freeze for up to three months. Thaw it overnight in the refrigerator, then reheat in the oven or microwave until warmed through.
What to Serve With Jiffy Corn Pudding
This corn pudding recipe is a natural fit for just about any holiday spread or weeknight dinner where you want a slightly sweet, creamy side. A few pairings that work especially well:
- Roasted or baked ham
- Thanksgiving turkey and stuffing
- Fried or baked chicken
- Collard greens or green beans
- Barbecue ribs or pulled pork
However you serve it, this is one of those recipes that earns a permanent spot in the rotation. It takes ten minutes to throw together, uses ingredients most people already have in the pantry, and comes out of the oven looking like you spent far more effort than you actually did. Give it a try for your next holiday table, and don’t be surprised when someone asks for the recipe before dinner is even over
Why is my corn pudding watery?
If your pudding looks watery when you pull it from the oven, it most likely needs more time to bake. Give it another five to ten minutes, then let it rest for a few minutes once it’s out. Corn pudding is naturally softer and more moist than regular cornbread, almost spongy, but it shouldn’t look liquid in the center. A toothpick inserted near the middle should come out mostly clean, with maybe a few moist crumbs, not wet batter.
Can I make Jiffy corn pudding ahead of time?
Yes. You can mix the batter up to two days ahead and refrigerate it in the baking dish, covered, until you’re ready to bake. You can also bake it a day early and reheat it gently before serving, which is especially handy on a busy holiday when oven space is tight.
Is corn pudding served hot or cold?
It’s really a matter of preference. Most people serve it warm, straight from the oven, since the texture is at its creamiest and the top is still slightly crisp. That said, leftovers taste perfectly good cold or at room temperature, so don’t feel like you have to reheat every bite.
Can I double this recipe for a crowd?
Absolutely. Double all the ingredients and bake in a 9×13 pan instead of an 8×8. Add roughly 15 extra minutes to the bake time, and check for doneness with a toothpick before pulling it out, since a deeper pan takes longer to set in the center.
