Jiffy Corn Pudding Recipe

This jiffy corn pudding recipe turns one box of Jiffy corn muffin mix, two cans of corn, and a handful of pantry staples into a creamy, golden side dish in under an hour. It sits somewhere between cornbread and a custard, sweet on the edges, soft and moist in the center, and it only needs one bowl and about ten minutes of prep. I’ve made versions of this dish for more holiday tables than I can count, and this is the ratio that comes out right every time, not too wet, not too dry, just a good, dependable corn pudding.

What Is Jiffy Corn Pudding?

Jiffy corn pudding is a Southern side dish made by mixing canned corn, creamed corn, sour cream, butter, and eggs with a box of Jiffy corn muffin mix, then baking it until the top turns golden and the center sets into a soft, custard-like texture. It isn’t quite cornbread and it isn’t quite a soufflé, it lands somewhere in the middle, with a texture a lot of cooks compare to spoon bread.

Because it leans on a boxed mix instead of scratch cornbread, the whole thing comes together in about ten minutes of prep and one baking dish. You’ll also see this same dish called corn casserole, scalloped corn, or corn souffle depending on where you grew up. The names shift by region, but the ingredients and the result are nearly identical.

Ingredients for Jiffy Corn Pudding Recipe

Every version of this jiffy corn pudding recipe leans on the same six core ingredients, and most of them are already sitting in your pantry:

• Jiffy corn muffin mix – the 8.5-ounce box. This is what gives the pudding its slightly sweet, cornbread-like base.
• Canned whole kernel corn – drained well. This adds texture and little pops of sweetness throughout.
• Canned creamed corn – this is the ingredient that keeps the pudding moist instead of dry and crumbly like regular cornbread.
• Sour cream – adds richness and a slight tang that balances the sweetness of the mix. Full-fat works best, but light sour cream or plain Greek yogurt can stand in.
• Butter – melted and cooled slightly before mixing in.
• Eggs – these bind everything together and help the pudding set instead of staying loose in the middle.

Some cooks also stir in shredded cheddar, diced jalapeños, or a can of green chiles, but the base recipe only needs those six ingredients to turn out something worth putting on the table.

How to Make Jiffy Corn Pudding

1. Preheat the oven to 350°F and grease an 8×8-inch baking dish (butter or nonstick spray both work).
2. Whisk the eggs in a large bowl until lightly beaten.
3. Add the wet ingredients. Stir in the melted butter, sour cream, creamed corn, and the drained whole kernel corn. Whisk until fully combined.
4. Fold in the Jiffy mix. Add the box of muffin mix and stir just until no dry streaks remain. Overmixing can make the pudding dense, so stop as soon as it’s combined.
5. Pour and bake. Pour the batter into your prepared dish and bake, uncovered, for 40 to 50 minutes.
6. Check for doneness. The top should be golden with a few light cracks, and the center should feel firm, not jiggly, when you gently touch it or test it with a toothpick.
7. Rest before serving. Let it sit for 5 to 10 minutes before cutting. This gives the center a chance to finish setting so your slices hold together.

Tips for the Best Corn Pudding

A few small details make the difference between a corn pudding that sets perfectly and one that turns out soupy or overly dense.

• Drain the whole kernel corn thoroughly. Extra liquid is the most common reason a jiffy corn pudding recipe turns out watery.
• Don’t overbake it. Corn pudding is naturally moister than cornbread. It should be firm in the center, not dry like a slice of cornbread.
• Use room-temperature butter and eggs if you can. Cold ingredients can make the batter clump instead of blending smoothly.
• Choose a shallow baking dish. An 8×8-inch pan bakes more evenly than a deep, narrow dish, so the edges won’t overbrown before the center sets.
• Let it rest before cutting. Slicing too early can make the pudding fall apart, even when it’s fully cooked.
• Skip the extra salt. The Jiffy mix already carries a good amount of flavor, and salted butter usually covers the rest. Adding more can push the dish too far into savory territory and throw off the balance that makes it work.
• Watch a doubled batch. If you’re doubling the recipe for a 9×13 pan, fill it no more than about two-thirds full before baking. Corn pudding puffs up as it cooks, and a full pan can overflow in the oven.

Can You Use Fresh or Frozen Corn?

Yes to both. Fresh corn works well in place of the canned kernels. Cook two or three ears until tender, let them cool, then cut the kernels off the cob, you’ll want a little under 2 cups. Frozen corn works the same way. Thaw it fully, drain off any excess water, and pat it dry before adding it to the batter.

One thing to keep in mind either way: you’ll still want a can of creamed corn. That’s the ingredient doing most of the work to keep the pudding moist, and there isn’t a fresh substitute that replicates it quite as well.

Make-Ahead, Storage, and Reheating Jiffy Corn Pudding

Make-ahead: You can mix the batter up to a day in advance. Pour it into your baking dish, cover tightly, and refrigerate. Let it sit at room temperature for about 30 minutes before baking so it heats evenly.

Storage: Once baked and cooled, corn pudding keeps in an airtight container in the refrigerator for up to 5 days.

Freezing: Corn pudding can be frozen, though the texture tends to turn a bit softer and more watery after it thaws, since the dish relies on sour cream and eggs for its structure. If you do freeze it, thaw it in the refrigerator overnight and expect a slightly looser texture than fresh.

Reheating: Warm individual portions in the microwave, or cover the dish loosely with foil and reheat in a 325°F oven until heated through, about 15 to 20 minutes.

Popular Jiffy Corn Pudding Variations

Once you’ve made the base recipe a time or two, it’s easy to build on it:

• Cheesy corn pudding: Stir in ½ to 1 cup of shredded cheddar, or sprinkle it over the top for the last 10 minutes of baking.
• Spicy corn pudding: Add chopped pickled jalapeños or a small can of diced green chiles for a mild kick.
• Half-and-half pan: Split the batter between two dishes and season only one, so you’ve got a plain option alongside a spicy or cheesy one.
• Herby corn pudding: A little chopped green onion or fresh chives stirred in at the end adds a fresh, savory note.
• Sweeter corn pudding: A tablespoon or two of sugar leans the pudding more toward dessert-adjacent, which some families prefer for holiday tables.
• Slow cooker corn pudding: If your oven is already full for the holidays, this recipe adapts well to a slow cooker. Cut the butter and eggs roughly in half, pour the batter into a greased 4 to 6-quart slow cooker, and cook on high for about 4 hours, or until the center is set and no longer jiggly. It won’t develop the same golden top, but the texture stays warm and spoonable, which makes it an easy option for a crowded holiday kitchen.

Frequently Asked Questions

Why is my corn pudding watery?

This usually comes down to two things: undrained corn or underbaking. Make sure you drain the whole kernel corn well before mixing it in, and give the pudding the full bake time. If it still looks loose in the center, leave it in a few minutes longer and let it rest after baking, since it firms up as it cools.

What’s the difference between corn pudding and corn casserole?

Not much. They’re largely the same dish under different regional names, along with spoon bread and corn souffle. Traditional scratch corn pudding sometimes uses a few more ingredients, but a jiffy corn pudding recipe and a Jiffy corn casserole recipe usually mean the exact same thing.

Can I make jiffy corn pudding ahead of time?

Yes. Mix the batter, pour it into your baking dish, cover, and refrigerate for up to a day before baking. Let it come to room temperature for about 30 minutes first so it bakes evenly.

Can this recipe be doubled for a crowd?

Yes. Double all the ingredients and bake in a 9×13-inch pan instead of an 8×8. It will need extra time in the oven, generally 15 to 20 minutes longer, so start checking it at the original bake time and go from there.

Can jiffy corn pudding be made gluten-free?

Yes. Swap the Jiffy mix for a gluten-free cornbread mix in roughly the same amount, brands like King Arthur and Martha White both work well. The texture stays close to the original, so you don’t lose the custard-like center that makes this dish what it is.

What should you serve with corn pudding?

It’s a classic side for holiday mains like turkey, baked ham, or pot roast, and it works just as well next to weeknight staples like fried chicken or pulled pork. Because it leans slightly sweet, it also pairs nicely with something smoky or spicy on the plate, like barbecue or chili, to balance it out.

This jiffy corn pudding recipe is one of those dishes that earns a permanent spot on the holiday table once you’ve made it a couple of times. It’s forgiving, it feeds a crowd, and it uses ingredients most of us already have on hand. Give it a try for your next Thanksgiving, Christmas, or Sunday dinner, and don’t be surprised if you’re asked to bring it again next year.