Mom's Best Recipes

Recipe

Easy Jiffy Corn Pudding

A one-bowl corn pudding with Jiffy mix that bakes up creamy in the center and golden on top.

By Matt Campbell

•

4.8

A golden baked corn pudding in a white ceramic baking dish on a wooden table with a serving spoon, warm kitchen lighting

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If you've ever wanted a side dish that feels like a warm hug and also requires almost zero kitchen drama, this Jiffy corn pudding is it. It's creamy like a custard, studded with sweet corn, and it gets those buttery browned edges that make you “just one more bite” your way through the pan.

This version keeps it classic and accessible: Jiffy Corn Muffin Mix, two kinds of corn for texture, sour cream for tang, and melted butter because we're not here to suffer. Bring it to a holiday table, tuck it next to chili on a Tuesday, serve it with ham or BBQ, or eat it straight out of the dish while “checking doneness.” No judgment. I'm basically doing quality control with a spoon.

Jiffy corn muffin mix, canned corn, creamed corn, sour cream, eggs, sugar, salt, and melted butter arranged on a bright kitchen counter

Why It Works

Creamy middle, golden edges: The creamed corn and sour cream keep it custardy, while the butter helps the top go beautifully golden.
One bowl, no mixer: Stir, pour, bake. That's the whole vibe.
Reliable for a crowd: It holds well on a buffet and reheats without getting weird.
Sweet-savory balance: A small amount of sugar boosts the corn flavor without making it dessert.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool completely, then cover the baking dish or transfer to an airtight container. Store for up to 3 to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge for best texture. Note: freezing can slightly change the texture because of the dairy and eggs, but it'll still be tasty.
Reheat: Warm in a 325°F oven until heated through, about 15 to 20 minutes. For quick portions, microwave in 30-second bursts, then let it sit 1 minute so the center finishes heating evenly.
Best texture tip: If reheating the whole pan, cover with foil for the first 10 minutes, then uncover to help re-brown and lightly dry the top.

Common Questions

Is Jiffy corn pudding the same as cornbread?

Not quite. Corn pudding is softer and more custardy, almost like a cross between spoonbread and a casserole. Cornbread is drier and sliceable.

Why is my corn pudding runny?

Most often, it just needs more time. Ovens vary, and this is a moist bake. Pull it when the center is set but still has a gentle jiggle, like cheesecake. If you want an extra cue, a knife inserted near the center should come out mostly clean (a few moist crumbs are fine). Let it rest 10 minutes and it'll firm up.

Can I make it ahead of time?

Yes, with a small caveat. You can mix the batter ahead and refrigerate it, but for the best rise and texture, it's best baked within 4 to 6 hours. You can hold it up to 12 hours if needed, just expect it to be a little denser. Let it sit at room temp for 20 minutes while the oven preheats, then bake as directed. You can also bake it a day ahead and reheat covered in a 325°F oven.

Can I double it?

Absolutely. Use a 9x13-inch dish and expect a longer bake, usually 55 to 70 minutes. Check the center for doneness, not the clock.

What can I add to make it more savory?

Try 1 to 2 cups shredded cheddar, sliced scallions, diced jalapeños, or 4 to 6 crumbled slices of cooked bacon. Keep additions modest so the custard still sets.

Can I use a different pan size?

Yes. A 9-inch square pan works great too. If your dish is a bit deeper or made of glass/ceramic, you may need a few extra minutes.

Can I use frozen corn instead of canned?

You can. Thaw it first and drain well, then measure about 1 1/2 cups to replace the drained can of whole kernel corn.

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 (or similar 2-quart dish)
Mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Can opener

I used to think corn pudding was strictly a holiday thing, like it only came out when the “good plates” did. Then I made it on a random weeknight because I had Jiffy mix in the pantry and exactly zero interest in a complicated side. Not long later, my kitchen smelled like butter and sweet corn, and suddenly dinner felt like an event. Now it's my go-to when I need something cozy that still gets scraped clean, even by the people who swear they “don't really like casseroles.”