Recipe

Jiffy Corn Pudding

A one-bowl, pantry-friendly corn pudding that bakes up custardy, buttery, and golden at the edges.

By Matt Campbell

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4.8

A baked corn pudding casserole in a ceramic baking dish with golden brown edges and a soft custardy center, set on a warm kitchen table

If there is one side dish that can calm a chaotic dinner table, it is corn pudding. It is cozy like cornbread, but softer. It is sweet enough to make you sneak an extra spoonful, but still totally at home next to savory mains. And this version, the classic Jiffy corn pudding, is the low-drama hero: one bowl, basic ingredients, and results that taste like you tried harder than you did.

I like mine custardy in the center with crisp edges. That contrast is the whole point. If you have ever had corn pudding that turned out a little flat or watery, do not worry. I will show you exactly how to get that set, scoopable texture every time.

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

Why It Works

Custardy texture that actually sets: The eggs and dairy create a tender, spoonable pudding that firms up as it cools.
Big corn flavor with zero fuss: Using both whole kernel corn and creamed corn gives sweetness, body, and that classic vibe.
Golden edges, soft center: A steady 350°F bake helps the middle cook through while keeping the texture soft and creamy.
Make-ahead friendly: It reheats well and stays creamy, which is exactly what you want for busy dinners.

Pairs Well With

Storage Tips

Refrigerator

Let the corn pudding cool, then cover the dish tightly or transfer to an airtight container. Refrigerate for up to 4 days.

Freezer

You can freeze it, but the texture gets a little looser after thawing because of the dairy. If you do freeze it, wrap well and freeze up to 2 months. Thaw overnight in the fridge.

Reheating

Oven (best): Cover with foil and warm at 325°F until hot, about 15 to 25 minutes depending on portion size.
Microwave (fast): Heat in 30-second bursts, stirring once, until warmed through.

Quick rescue trick: If leftovers seem a touch dry, stir in a spoonful of sour cream or a splash of milk before reheating.

Common Questions

Is Jiffy corn pudding the same as corn casserole?

Pretty much, yes. Different families call it different things. The vibe is the same: a baked, spoonable corn side dish made with Jiffy mix, eggs, dairy, and corn.

Why is my corn pudding watery?

Most often it just needs more time to bake or more time to cool. Pull it when the center is set but still slightly jiggly. Then let it rest 10 to 15 minutes so the custard finishes firming up. Also make sure you drain the whole kernel corn well.

Can I make it ahead?

Yes. Bake it, cool, cover, and refrigerate. Reheat covered at 325°F until warmed through. It is a great make-ahead side for busy days.

Do I need to drain the creamed corn?

No. The liquid in creamed corn is part of what gives corn pudding its creamy texture. Do drain the regular whole kernel corn, though.

Can I add cheese or jalapeños?

Absolutely. Add 1 to 1 1/2 cups shredded cheddar, or stir in 1 to 2 diced jalapeños (seeded if you want it mild). For a smoky version, add a pinch of smoked paprika.

How do I know it is done?

The edges should be golden and slightly pulled from the pan. The center should be set and glossy, with only a gentle wobble. A toothpick near the center should come out mostly clean with a few moist crumbs.

Can I use a 9x9-inch pan?

Yes, but it is not a true swap for 8x8. A 9x9 pan is larger, so the pudding bakes up a bit thinner and can cook faster, with slightly less of that custardy-center effect. If you use 9x9, start checking for doneness around 40 to 45 minutes.

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 baking dish (preferred) or similar 2-quart dish
Large mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Can opener
Rubber spatula (helpful for scraping the bowl)

I love recipes that feel like a safety net. This corn pudding is one of them. It is the dish you make when you want the table to feel warm and familiar, even if the rest of dinner is a little chaotic. I started making it because it was easy, but I keep making it because it nails that comfort-food sweet spot. Plus, the moment you scoop into the pan and hit those golden edges, you realize it is not just a side. It is the side.