Description
Jiffy Corn Pudding is a creamy, slightly sweet, and rich side dish made with Jiffy corn muffin mix, whole kernel corn, creamed corn, sour cream, butter, and eggs. This comforting casserole is easy to prepare, baked to a golden top with a tender, custard-like center, making it a perfect addition to holiday dinners or family meals.
Ingredients
Main Ingredients
- 1 box Jiffy corn muffin mix (8.5 oz)
- 1 can whole kernel corn, drained (15 oz)
- 1 can creamed corn (15 oz)
- 1 cup sour cream
- 1/2 cup melted butter
- 2 large eggs
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Combine dry and wet ingredients: In a large bowl, mix together the Jiffy corn muffin mix, drained whole kernel corn, and creamed corn until evenly incorporated.
- Add creamy elements: Stir in the sour cream, melted butter, and eggs, ensuring all ingredients are well combined into a smooth batter.
- Prepare for baking: Pour the batter evenly into the greased baking dish, spreading it out smoothly.
- Bake the pudding: Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set without any jiggle.
- Cool and serve: Remove from the oven and let the corn pudding cool slightly for easier serving. Enjoy warm for best flavor.
Notes
- For extra richness, add shredded cheddar cheese into the batter or sprinkle on top before baking.
- Incorporate green chiles for a subtle spicy kick to enhance flavor complexity.
- This corn pudding is best served warm, freshly baked.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
