This easy Jiffy Corn Pudding is a simple comfort food side dish prepared with staple pantry ingredients. It’s sweet, savory and pairs with just about any main course!
I love all things corn when it comes to side dishes, like my popular (and delicious!) easy creamed corn. But when I’m craving a heartier side dish, this never disappoints.
Corn pudding is also budget-friendly and always a hit for holiday meals, cookouts and potlucks. It’s such a comforting way to eat your veggies!
Corn Pudding Ingredients
One of the things I love about this recipe is that it’s no-fail, easy and uses simple everyday ingredients that you probably have on-hand in your pantry.
- Full fat or light sour cream can be used.
- Increase or decrease the amount of sugar to your preferred level of sweetness. I find that 1/4 cup gives this pudding a hint of sweetness without being overpowering.
- I love the subtle flavor of nutmeg in this side dish – if you’re not a fan of nutmeg, simply omit it.
- You will need an 8 1/2 ounce package of Jiffy corn muffin mix.
How to Make Corn Pudding
Making this delicious side dish couldn’t be easier! Here is a brief overview of how to prepare – full detailed instructions are in the recipe card at the bottom.
- Whisk together butter, sour cream, eggs and milk in a large bowl. Add cream style corn and drained corn and stir to combine.
- Add corn muffin mix, sugar and nutmeg. Stir to combine.
- Pour into prepared baking dish and bake for 50 minutes, or until center is set. Allow to cool 10 minutes before serving.
If you’ve never had the pleasure of enjoying this side dish, I should note that the consistency is not dry like cornbread – it is soft and buttery. Although you want the center to be firm after baking, it will have a super-moist, buttery consistency.
Enjoy!
Jiffy Corn Pudding
Ingredients
- ½ cup unsalted butter melted and cooled
- ¾ cup sour cream
- 2 large eggs
- ¼ cup whole milk
- 1 (14 ¾ ounce) can cream style corn
- 1 (15 ¼ ounce) can whole kernel yellow corn drained
- 1 (8 ½ ounce) package Jiffy corn muffin mix
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Pour butter in a large bowl. Add sour cream, eggs and milk. Whisk to combine.
- Add cream style corn and drained corn. Stir to combine.
- Add corn muffin mix, sugar and nutmeg. Stir to combine.
- Pour into prepared baking dish and spread evenly. Bake for 50 minutes, or until center is set. Allow to cool 10 minutes before serving.
Notes
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
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