Description
A creamy and sweet corn pudding made with just six simple ingredients, this Jiffy Corn Pudding recipe is an easy and delicious side dish perfect for holidays, potlucks, or family meals. The combination of whole kernel corn, creamed corn, and Jiffy corn muffin mix creates a moist, tender casserole with a subtly sweet flavor that complements a variety of main dishes.
Ingredients
Ingredients
- 1 box (8.5 oz / 240 g) Jiffy corn muffin mix
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the corn pudding.
- Combine Ingredients: In a large mixing bowl, thoroughly mix the Jiffy corn muffin mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs until all ingredients are well incorporated.
- Prepare Baking Dish: Grease a baking dish with butter or non-stick spray to prevent sticking, then pour the combined corn mixture evenly into the dish.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the corn pudding to cool slightly before serving so it firms up a bit for easier slicing and serving.
Notes
- Do not overbake to maintain a creamy texture.
- Serve warm for the best flavor and comfort.
- Store any leftovers covered in the refrigerator and consume within 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
