This Jiffy corn pudding is a cozy holiday side dish made with just 5 ingredients. It bakes into a creamy, sweet casserole with a Southern-inspired flavor that’s perfect for Thanksgiving or Christmas dinner.

Jiffy corn pudding recipe in white pan with spoon dipped into corner to show cornbread texture with pieces of corn.

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Jiffy Corn Pudding Casserole

Jiffy corn pudding is a holiday staple in our house. It’s a cross between corn pudding and the classic corn casserole resulting in a sweet, tender, and moist side dish that pairs well with oven roasted turkey or slow cooker spiral ham.

Made with corn muffin mix, canned corn, and creamed corn, this is a budget-friendly way to complete any holiday meal, whether as one of a few Thanksgiving side dishes or as part of a Christmas dinner menu!

Why I Love This Recipe

  • Corn pudding uses only 5 simple pantry staples.
  • It’s a timeless dump-and-bake recipe that is ready in under an hour.

Ingredient Notes

Jiffy corn pudding ingredients including butter, sour cream, Jiffy corn muffin mix, cream corn and canned corn.

Find the full printable recipe with specific measurements below.

  • Jiffy corn muffin mix: No need to follow the directions on the box. It’ll be used as an ingredient in this cornbread pudding recipe.
  • Canned corn: Adding whole corn kernels gives the jiffy corn pudding some texture. Drain the cans before adding them to the mixture.
  • Creamed corn: Do not drain the can. If you have some extra time, I have a great crockpot creamed corn recipe that would be great in this corn pudding recipe.
  • Sour cream: Adds creaminess and moisture.
  • Salted butter: Melted butter adds a buttery flavor, and the fat also adds extra moisture.

How to Make Jiffy Corn Pudding

Stir the corn muffin mix, drained corn, creamed corn, sour cream and melted butter together in a medium-sized mixing bowl.

Jiffy corn muffin mix, drained corn, creamed corn, sour cream and melted butter together in a medium-sized mixing bowl.

Transfer to a prepared 8×8 casserole dish and bake, uncovered, in a preheated 350°F oven for 45-50 minutes until golden.

Jiffy corn pudding in a casserole dish ready to be served.

Recipe Tips

  • If time permits, let the corn pudding casserole with Jiffy rest for up to 10 minutes before baking. This rehydrates the cornmeal in the cornbread for a smoother texture without any graininess.
  • The outer edges will be slightly crisp and golden, but if you notice they’re browning too quickly, cover the edges with foil. The center of the corn pudding casserole may take longer to bake through.
  • You’ll find it hard to slice, so I like to spoon bread casserole onto everyone’s plates using a large serving spoon.
  • Be sure to prepare the baking dish with nonstick cooking spray. You want it to lift easily out of the dish when serving.
  • Serve warm alongside other holiday staple recipes like green bean casserole and cranberry sauce.
A close up photo of a spoonful of Jiffy corn pudding recipe showing thick corn texture with golden cornbread edges.

More recipes with corn include hot corn dip, easy corn chowder and chili and cornbread skillet.

More Cornbread Recipes

Jiffy corn pudding in a casserole dish ready to be served for a holiday dinner.

Jiffy Corn Pudding Recipe

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 8
This Jiffy corn pudding is a cozy side dish made with just 5 ingredients. It bakes into a creamy, sweet casserole with Southern-inspired flavor for holiday dinners.
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Video

Ingredients 

  • 1 box Jiffy Corn Muffin Mix (8 ounces)
  • 15 ounces whole kernel corn , drained (1 can)
  • 15 ounces creamed corn , not drained (1 can)
  • 1 cup sour cream
  • ½ cup salted butter , melted

Instructions

  • Prepare oven and pan: Preheat oven to 350°F. Coat 8×8 square baking dish with cooking spray.
  • Mix all ingredients: In a medium sized mixing bowl, combine the box of Jiffy corn muffin mix, 1 can of corn, drained, 1 can of creamed corn, 1 cup sour cream and 1/2 cup melted butter.
  • Bake in oven, uncovered, for 45-50 minutes.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Notes: Try adding a cup of shredded cheddar cheese during the last 15 minutes of baking!

Nutrition

Calories: 362kcal, Carbohydrates: 39g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 572mg, Potassium: 206mg, Fiber: 3g, Sugar: 9g, Vitamin A: 608IU, Vitamin C: 3mg, Calcium: 52mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Gluten-free corn casserole: Use a gluten-free corn muffin mix, like Bob’s Red Mill, to make this a gluten-free corn pudding casserole.
  • Add-ins: To add a little spice to the mix, toss in some chopped jalapenos or green chiles. Sprinkling some cayenne pepper also works.
  • A cheesy topping: Sprinkle some freshly grated cheddar cheese on top of the casserole during the last 15 minutes of baking.

Recipe FAQs

Are corn pudding and corn casserole the same thing?

They are very similar, but not the same. Corn casserole sets a bit better because it contains eggs and uses a cornbread mix. Whereas corn pudding uses a muffin mix and has a creamier texture.

Can this jiffy corn pudding recipe be made in advance?

Absolutely! Get a head start on your menu planning and prepare this corn pudding casserole up to 48 hours in advance. Mix everything and add it to the dish. Cover with plastic wrap and keep it in the fridge until you’re ready to bake it.

Let it sit at room temperature for about 30 minutes before, or tack on a bit of extra baking time.

Can I make this in the slow cooker?

You can, which is a great way to save some oven space. Mix the ingredients and add the batter to a prepared crockpot. Cover with a lid and cook on high for 3 hours.

Every slow cooker is different, so keep an eye on it at around the 2-hour mark.

How to store leftovers?

Keep leftovers stored in an airtight container for up to 2 days. That is, if you’re lucky enough to have any! You can also freeze leftovers for up to a month.