Recipe For Corn Pudding

Jiffy corn pudding is a buttery, moist, sweet, and easy recipe that is delicious enough for any holiday gathering or dinner meal.

Jiffy corn pudding, also known as Jiffy corn casserole recipe, is perfect any time of year, even as a holiday meal side dish.

It’s a big hit with everyone and uses simple ingredients that are budget-friendly–most are pantry staples that you most likely already have.

This might just be one of the easiest side dishes you’ll ever make. It only takes about five minutes to prep the dish and get it into the oven–no kidding!

It’s so good that I could honestly just make the recipe and eat it for my dinner.

Forget making anything else, I’ll just take this. And you might end up agreeing with me once you taste it.

Jiffy Corn Muffin Mix is a little bit sweet, so it has a touch of a sweet flavor to it.

The corn and creamed corn are underneath a crunchy top and create a great texture combination.

Not only is this corn pudding mix a great side dish for any meal, it works for Thanksgiving dinner, Christmas dinner, Easter dinner, or any other holiday you choose.

Jiffy Corn Muffin Mix is one of those ingredients that goes a long way. In other words, you can make a lot of dishes with Jiffy.

Full printable list of measurements and instructions listed at the bottom of the post in the recipe card.

1. Lightly beat eggs in a bowl.
2. Add sugar, milk, and melted butter.
3. Add the cornstarch and whisk until fully incorporated.
4. Add corn and creamed corn. Mix well.
5. Pour mixture into a greased casserole dish.
6. Pop it in the oven for one hour at 400 Degrees Fahrenheit.
7. Serve either hot or cold.

Corn Pudding

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York

Prep: 20min

Total: 01h05min

Yield: 8 servings.

Nutrition Facts: calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 cup sour cream
• 1 package (8-1/2 ounces) cornbread/muffin mix
• 1/2 cup 2% milk
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (14-3/4 ounces) cream-style corn

Instruction:

Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Jiffy Corn Pudding

Jiffy corn pudding is one of those classic family recipes that everyone loves. It is a buttery, moist, sweet, and easy recipe that is delicious enough for the holiday season or any dinner meal and only takes five minutes of prep.

Prep: 5min

Total: 1h5min

Serving Size: 1

Nutrition Facts: calories 363 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, Saturated Fat 14 grams saturated fat, servingSize 1, Sodium 370 milligrams sodium, Sugar 8 grams sugar, Trans Fat 1 grams trans fat, unSaturated Fat 8 grams unsaturated fat

Ingredients:

• 1 egg
• 14 oz. creamed corn
• 14 oz. whole kernel corn, drained
• 1 cup sour cream
• 1 box of Jiffy Corn Muffin Mix
• 1/2 cup butter, melted

Instruction:

1. Preheat the oven to 350-degrees and grease an 8″ x 8″ baking dish.
2. Add the egg to a medium-sized bowl and beat a little.
3. Next, add the creamed corn to the bowl.
4. Pour the liquid out of the can of whole kernel corn (dump the liquid) and add the corn to the bowl.
5. Next, add the sour cream and mix well.
6. Add the Jiffy Corn Muffin Mix to the bowl and mix well.
7. Pour the melted butter into the baking dish and add the Jiffy mixture to the bowl.
8. Bake for one hour and serve. (Be sure to place the baking dish on a cookie sheet in case the butter runs over the sides while baking).

Corn Pudding

This homemade corn pudding recipe is a family favorite! Made without corn muffin mix, this creamy corn casserole is naturally gluten free. It is an easy side dish perfect for holiday dinners and weeknight suppers alike!

Prep: 10min

Total: 70min

Serving Size: 0.5 cup

Nutrition Facts: servingSize 0.5 cup, calories 225 kcal, Carbohydrate 29 g, Protein 5 g, Fat 10 g, Saturated Fat 5 g, Cholesterol 98 mg, Sodium 667 mg, Fiber 1 g, Sugar 11 g

Ingredients:

• 15 oz. can whole kernel corn, (drained or 1 1/2 cups frozen corn, thawed)
• 34 oz. creamed corn ((two 17-oz. cans))
• 5 large eggs, (lightly beaten, or 1 1/4 cups liquid egg substitute)
• 1/2 cup sugar
• 4 Tablespoons cornstarch
• 1 1/2 teaspoons seasoning salt
• 1/2 teaspoon dry mustard
• 1 teaspoon dried minced onion
• 1/2 cup milk (- (I have used skim, 1%, and 2% and all have worked fine))
• 1/2 cup melted butter (margarine, or vegetable oil spread (like Smart Balance))

Instruction:

1. Preheat oven to 400°F.
2. Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
3. In a large bowl, combine the two kinds of corn and eggs.
4. In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
5. Stir in the milk and melted butter.
6. Pour the mixture into the prepared dish.
7. Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

Southern Corn Pudding Casserole | I Heart Recipes

FAQ

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