Easy Jiffy Corn Pudding Recipe
Introduction
Easy Jiffy Corn Pudding is a simple, comforting side dish that combines sweet corn and creamy textures into one delicious bake. Perfect for weeknight dinners or holiday gatherings, this recipe requires just a few ingredients and minimal effort.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8 ounces)
- 15 ounces whole kernel corn, drained (1 can)
- 15 ounces creamed corn, not drained (1 can)
- 1 cup sour cream
- ½ cup salted butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly coat an 8×8 inch square baking dish with cooking spray to prevent sticking.
- Step 2: In a medium-sized mixing bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, creamed corn (with liquid), sour cream, and melted salted butter. Stir gently but thoroughly until well combined.
- Step 3: Pour the mixture into the prepared baking dish and spread evenly. Bake uncovered for 45 to 50 minutes, or until the top is golden brown and the pudding is set in the center.
Tips & Variations
- For a richer flavor, substitute sour cream with plain Greek yogurt.
- Add a handful of shredded cheddar cheese to the mix for a cheesy twist.
- Use unsalted butter and add a pinch of salt to control seasoning better.
- To make it spicier, stir in some diced jalapeños or a dash of cayenne pepper.
Storage
Store any leftover corn pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) for about 15 minutes or until warmed through. Avoid microwaving to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can assemble the corn pudding the night before, cover it, and refrigerate. Bake it directly from the fridge—just add a few extra minutes to the baking time.
Is it possible to freeze leftover corn pudding?
The pudding can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven for best results.
PrintEasy Jiffy Corn Pudding Recipe
This Easy Jiffy Corn Pudding Recipe is a creamy, buttery, and sweet side dish that’s simple to prepare using common pantry ingredients like Jiffy Corn Muffin Mix, canned corn, sour cream, and butter. Baked to golden perfection, it’s perfect for comforting weeknight dinners or holiday gatherings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 box Jiffy Corn Muffin Mix (8 ounces)
- 15 ounces whole kernel corn, drained (1 can)
- 15 ounces creamed corn, not drained (1 can)
- 1 cup sour cream
- ½ cup salted butter, melted
Instructions
- Prepare oven and pan: Preheat your oven to 350°F (175°C). Lightly coat an 8×8 inch square baking dish with cooking spray to prevent sticking, ensuring easy removal of the pudding once baked.
- Mix all ingredients: In a medium-sized mixing bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, creamed corn (including the liquid), sour cream, and melted salted butter. Stir gently but thoroughly until the mixture is well blended and uniform in texture.
- Bake the pudding: Pour the combined mixture into the prepared baking dish and spread it evenly. Bake uncovered in the preheated oven for 45 to 50 minutes, or until the top turns golden brown and the center is set and no longer jiggly.
Notes
- Check for doneness by inserting a toothpick into the center; it should come out mostly clean.
- Allow the pudding to cool for 10 minutes before serving to let it set further.
- You can substitute sour cream with plain Greek yogurt for a tangier flavor.
- For a dairy-free version, use a plant-based butter and sour cream alternatives.
- This recipe can be doubled and baked in a 9×13 inch dish; adjust baking time accordingly.
Keywords: corn pudding, jiffy corn muffin mix, easy side dish, baked corn, holiday sides, creamy corn pudding
