Creamed corn, corn niblets, and sour cream baked into sweet, moist cornbread, this Corn Pudding Recipe is delicious enough for any holiday dinner. Not only does it bring you back to your southern roots, but it’s so quick and easy to whip up!
Also known as creamy corn casserole, Jiffy Corn Pudding is one of the easiest side dishes you can make, but it tastes like you spent hours in the kitchen. It’s a big hit with everyone, and it uses simple, budget-friendly ingredients, so it’s perfect for a crowd.
This is one of my favorite side dishes to make for Thanksgiving dinner and Christmas gatherings, but it’s perfect for any time of the year, even Easter. This easy corn pudding is a great savory side that pairs great with a baked ham, a Thanksgiving turkey, and a sweet potato casserole.
Table of Contents
- 🥘 Ingredients in this Creamy Corn Pudding Recipe
- Can You Use Fresh Corn?
- Can You Use Frozen Corn?
- 🍽 Equipment Needed
- 🥣 How to Make Corn Pudding
- ⏲ Make Ahead Corn Pudding
- 🙋♀️ Frequently Asked Questions
- 🥫 How to Store Leftover Corn Casserole
- ♨️ How to Reheat Leftovers
- ♨️ Is Homemade Corn Pudding Served Hot or Cold?
- 🍗 What to Serve with Jiffy Corn Pudding
- Jiffy Corn Pudding Recipe
- Looking for More?
- ❓What is Corn Pudding?
- Is Corn Pudding the Same Thing as Corn Casserole?
- 🌽 More Easy Side Dishes
🥘 Ingredients in this Creamy Corn Pudding Recipe
- Melted Butter
- Canned Corn Niblets –Basically, just a can of whole kernel corn. When you drain the corn, you’ll want to save 1/4 cup of the liquid from the can.
- Canned Creamed Corn
- Sour Cream – Regular or Lite Sour Cream will work in this recipe, but we prefer to use Regular Full Fat Daisy Sour Cream.
- A Box of Jiffy Cornbread Muffin Mix – I like to use Jiffy Corn Muffin Mix, but you can use any brand of boxed cornbread mix. Just make sure to use an 8.5 ounce box.
- Eggs – Use large or extra-large eggs – the recipe will work either way.
Optional Mix-ins
I like to split the recipe in half and make one half with cheese and jalapeños and the other half plain for those who don’t like spicy things!
- Chopped Pickled Jalapeños
- Shredded Cheddar Cheese
Can You Use Fresh Corn?
Absolutely.You can replace the can of corn niblets with cooked, fresh, sweet corn. I would cook it on the cob in an Instant Pot, then once it has cooled enough to handle, remove the corn kernels from the cobs. (You will still need a can of creamed corn, though!) You will need a little a little shy of 2 cups of corn kernels plus 1/4 cup of water or milk.
Can You Use Frozen Corn?
Yes! You can replace the can of niblets with frozen corn that is defrosted and has been drained. Shake to remove as much excess water as possible. You will need a little shy of 2 cups of corn kernels plus 1/4 cup of water or milk.
🍽 Equipment Needed
- A Large Mixing Bowl
- A 2-quart Baking Dish – I love this Pyrex casserole dish because it has a lid for storing leftovers. (You can also use two 8×8 dishes to make one plain and one with cheese and jalapeños.) You can also bake this in a skillet for a beautiful presentation.
- Measuring Cups and Spoons
- A Whisk and a Rubber Spatula
🥣 How to Make Corn Pudding
If I make this great recipe for a crowd, I like to use two 8×8 pans, split the batter in half, and then add cheddar cheese and jalapeños to one of the pans. (This gives an option for people who don’t like spice.)
You can also do half and half in one pan – pictured below.
Made with only 6 ingredients, this corn casserole is quick and easy to whip up either way!
- First, preheat the oven to 425°F.
- Then, in a large bowl, whisk the melted butter, corn, reserved liquid, and creamed corn together. (Pictures 1-2)
- Add in the eggs, then sour cream. Stir until fully incorporated.(Pictures 3-4)
- Lastly, mix in the muffin mix. (Picture 5)
- Stir until there are no more large chunks of Jiffy mix. (Picture 6)
- Then, spray the 2-quart or two 8×8 pans with non-stick cooking spray. (Picture 7)
- Finally, pour your mixture into your prepared baking dish or dishes.(Picture 8)
- If you are making corn pudding with half cheese and jalapeños, stir the cheese and diced jalapeños into half of the batter now. I find that it is easy enough to just mix it in the pan. (Picture 9)
- Bake for 30-35 minutes or until golden brown on top. (Picture 10)
Remove from the oven and let the corn pudding cool a little before serving. Enjoy!
🍱 Recipe Yield
If you use the exact ingredients in this recipe, you will make enough corn pudding to serve about 8 people as a side dish. You can easily double the recipe and bake it in a large 9×13 lasagna pan (these are almost twice as deep as a typical 9×13 that you would use to make a cake or something like cornbread dressing) to feed more. Add an additional 15 minutes to the baking time if you double the recipe.
⏲ Make Ahead Corn Pudding
You can whip up all the ingredients up to 48 hours in advance. Then, place the mixture in the baking dish, cover it with plastic wrap, and put it in the refrigerator. When you are ready to bake it, remove it from the fridge and sit it at room temperature for 30 minutes. Then, bake it following the recipe as written.
You can also bake your corn pudding the night before and reheat it at 325°F until heated all the way through right before serving.
🙋♀️ Frequently Asked Questions
Why is my corn pudding watery?
If your corn pudding appears watery, it may need additional cooking time. Leave it in the oven for a few more minutes, then take it out and let it sit for 3-5 minutes to thicken up. It will be more “wet” than regular cornbread – more spongey, as it is a pudding, but it should not be watery.
What’s the difference between cornbread and corn pudding?
Cornbread is a Southern quick bread made with yellow cornmeal that has a crumbly texture.Corn pudding, on the other hand, is made from creamed corn, whole corn kernels, and a box of jiffy corn muffin mix. The result has a lot more moisture than cornbread – it is softer, spongey, and souffle-like.
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🥫 How to Store Leftover Corn Casserole
Once it’s cooled, you can store any corn pudding leftovers in an airtight container in your refrigerator for up to 5 days. You can also keep it in the pan it was baked in, tightly covered with plastic wrap, if you have the space.
♨️ How to Reheat Leftovers
You can reheat individual portions in the microwave or pop the whole dish back in the oven at 325°F until it’s warmed all the way through.
✏️ Helpful Tips
- If you’re preparing corn pudding for a holiday meal, it can be made the night before and reheated right before serving. It should be reheated at 325°F until heated throughout.
- If you want to add a cheesy and spicy twist to this recipe, it’s great with cheddar cheese and pickled jalapeños.
- To lighten it up, you can use light sour cream or Greek yogurt, but on the holidays, I like to go all in with full-fat sour cream.
♨️ Is Homemade Corn Pudding Served Hot or Cold?
This is a matter of personal preference, so you can serve your corn pudding either way! I prefer it warm straight from the oven because the sweet, creamy texture is perfectly melty and delicious when warm. (Especially if you add cheese to it!)
🍗 What to Serve with Jiffy Corn Pudding
Corn Pudding is aclassic Southern side dish. It is usually served alongside traditional Thanksgiving or Christmas meals in the south.
It can be served alongside any main dish, including chicken, steak, and ham. Here are a few of my favorite dishes to serve with it:
- Brown Sugar Glazed Ham
- Copycat Applebee’s Bourbon Steak
- Southern Fried Catfish
- Instant Pot Chicken Breasts
- Buttermilk Fried Chicken Tenders
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
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Jiffy Corn Pudding
4.95 from 17 votes
Creamed corn, corn niblets, and sour cream baked into sweet, moist cornbread, this Jiffy Corn Pudding is delicious enough for any holiday gathering or dinner meal. Not only does it bring you back to your southern roots, but it’s so quick and easy to whip up!
Author: Kari
Servings: 8
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Ingredients
- ½ cup melted butter
- 1 11 – ounce can corn niblets aka corn kernels
- ¼ cup liquid from the can of corn
- 1 15 – ounce can creamed corn
- 1 cup sour cream
- 1 8 ½ -ounce box muffin mix I like to use the Jiffy brand
- 2 eggs
Optional
- 3 tablespoons chopped pickled jalapeños
- ½ cup cheddar cheese, shredded
Instructions
Preheat oven to 425°F and spray a 2-quart baking dish with non-stick spray.
In a large mixing bowl, combine melted butter, corn, the reserved liquid, & creamed corn. Stir until well combined.
See AlsoBurger Recipe | Veggie Burger½ cup melted butter, 1 11 – ounce can corn niblets, 1 15 – ounce can creamed corn, ¼ cup liquid from the can of corn
Mix in eggs, then sour cream. Stir until fully mixed.
1 cup sour cream, 2 eggs
Stir in muffin mix until there are no more clumps.
1 8 ½ -ounce box muffin mix
If you are going to mix in jalapeños and cheese to half of the batter, do so now.
3 tablespoons chopped pickled jalapeños, ½ cup cheddar cheese, shredded
Pour mixture into baking dish and bake until golden on top – 30 – 35 minutes.
Notes
🥫 How to Store Leftover Corn Casserole
Once it’s cooled, you can store any corn pudding leftovers in an airtight container in your refrigerator for up to 5 days. You can also keep it in the pan it was baked in, tightly covered with plastic wrap, if you have the space.
♨️ How to Reheat Leftovers
You can reheat individual portions in the microwave or pop the whole dish back in the oven at 325°F until it’s warmed all the way through.
If serving this for a crowd, I like to use two 8×8 pans to split the batter in half – then add cheese and pickled jalapeños to one of the pans so there are two different options. (You can also mix the cheese and jalapeños into half of the batter in the big pan – it isn’t too hard to mix.)
Special Equipment Needeed
a 2 quart baking dish
Nutrition
Serving: 0.5cupCalories: 205kcalCarbohydrates: 2gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 226mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 728IUVitamin C: 1mgCalcium: 89mgIron: 1mg
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Course: Side Dish
Cuisine: American, Southern
Keyword: corn pudding recipe, easy corn pudding, jiffy corn pudding, southern corn pudding, sweet corn pudding
Did you make this recipe?Mention @southernbytes or tag #southernbytes!
Looking for More?
❓What is Corn Pudding?
Corn pudding is a mixture of whole corn niblets and creamed corn that is cooked with a Jiffy Cornbread Mix to create a custard-like cornbread delicacy. The cornbread is sweet and crunchy on the edges, while the corn and sour cream mixture is creamy and delicious, making the perfect texture and flavor combination. You’ll be sure to impress your guests with this easy corn pudding recipe!
Is Corn Pudding the Same Thing as Corn Casserole?
Yes, it’s basically the same thing. Corn pudding is a Southern dish and has been for generations, but many people call it corn casserole or even spoonbread or Spoon Bread Casserole. So, you can call it whichever name you prefer.
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- Southern Sweet Potato Casserole with Praline Topping
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Filed Under: Christmas, Easter Recipes, Kid-Friendly, Oven Recipes, Side Dishes, Southern Recipes, Thanksgiving Recipes, Vegetarian Recipes
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