Recipe

Corn Pudding With Jiffy

Creamy, cozy corn pudding made with Jiffy mix, sour cream, butter, and sweet corn, baked until golden with crisp edges.

By Matt Campbell

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4.8

A golden baked corn pudding in a glass casserole dish with crisp browned edges on a bright kitchen counter

Corn pudding with Jiffy is the kind of recipe that feels like it has always existed in your family, even if you are making it for the first time today. It is sweet corn comfort with a spoonable, custardy center and those buttery browned edges that make people mysteriously hover near the pan.

This version keeps the classic Jiffy base but uses a couple of small upgrades that make a big difference: melted butter for richness, sour cream for tang and tenderness, and a pinch of salt to keep the sweetness in check. You dump, stir, bake, and then try not to “test” it five times before dinner.

All ingredients for Jiffy corn pudding arranged on a clean kitchen counter, including Jiffy mix, eggs, sour cream, butter, canned corn, creamed corn, and salt

Why It Works

Creamy center, crisp edges: The creamed corn and sour cream create a custardy texture, while the butter helps the top and edges brown.
One bowl, low drama: No mixer, no stovetop, no special technique. Stir until just combined and let the oven do the work.
Balanced flavor: A little salt (and optional black pepper) keeps it from tasting like dessert, unless that is your thing.
Flexible: Add 1 cup shredded cheddar, 1 diced jalapeño, 2 sliced scallions, or 1/2 cup cooked crumbled bacon without breaking the base recipe.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the dish or transfer to an airtight container. Keep in the fridge for up to 4 days.

Reheat: For best texture, warm in a 350°F oven, covered with foil, for 15 to 20 minutes (more for thicker portions). Microwave works for quick lunches, but the edges will soften.

Freeze: You can freeze corn pudding, but it can weep a little when thawed. If you do it, portion into airtight containers and freeze up to 3 months for best quality. Thaw overnight in the fridge, then reheat in the oven to drive off extra moisture.

Leftover corn pudding portioned into a clear airtight container on a kitchen counter, ready for the refrigerator

Common Questions

Is Jiffy corn pudding the same as corn casserole?

Pretty much, yes. A lot of families use the names interchangeably. You will also hear it called “corn bake.” This is the classic Jiffy-style version with creamed corn and whole-kernel corn for a custardy, spoonable texture.

Do I have to use creamed corn?

For the classic creamy texture, yes. Creamed corn is doing a lot of work here. If you only have whole-kernel corn, you can blend about half of it with a splash of milk to mimic the creamy base, but the texture will be a little different.

Can I use frozen corn instead of canned?

Yes for the whole-kernel corn. Thaw it and drain well first. Still use the can of creamed corn for best results.

Why is my corn pudding runny?

Most often it needs more time. Ovens vary and glass dishes may take a few extra minutes. Bake until the center is set with only a slight jiggle. For an extra-clear benchmark, aim for about 165°F in the center. Also make sure you drain the whole-kernel corn well so you are not adding extra liquid.

Can I make it ahead?

Yes. Baked ahead: bake it earlier in the day, cool, cover, and refrigerate. Reheat covered at 350°F until hot, then uncover for a few minutes to bring back some golden top action.

Unbaked ahead: you can also mix the batter, cover, and refrigerate for up to 12 hours. Let it sit on the counter while the oven preheats, then bake. It may need a few extra minutes since it is going in cold.

What add-ins work best?

Keep it fun but not fussy. Try 1 cup shredded sharp cheddar, 2 sliced scallions, 1 diced jalapeño (seeds removed for mild), or 1/2 cup cooked crumbled bacon. Stir add-ins in right before you pour the batter into the dish.

A glass baking dish of corn pudding on an oven rack with the top turning golden brown

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch or 9x9-inch baking dish (or similar 2-quart casserole)
Large mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Can opener
Colander (to drain corn)

I love recipes like this because they feel like teamwork in a pan. Someone is carving, someone is wrangling rolls, and you show up with the casserole that makes everyone calm down for a second. Corn pudding is that dish for me. It is cozy and dependable, but still has room for personality. Some days I go classic. Other days I stir in sharp cheddar and a little jalapeño and pretend it was always meant to be that way.