Nothing is cozier than this Corn Pudding Recipe! Made with multiple types of corn, delicious Jiffy muffin mix, and butter on butter, this cozy recipe hits the spot on any chilly fall evening! Pair it with your favorite main course for a complete meal, or enjoy a serving as a snack!
Easy and delicious jiffy corn pudding
If you’re reading this, you’re in for an absolute treat. This corn pudding recipe is one of my favorite recipes. It makes this perfect side dish, but it’s also great on its own as a little cozy snack.
Corn pudding is a classically southern dish that’s made with jiffy corn muffin mix as well as corn kernels, cream-style corn, yogurt, butter, and honey (optional). Once combined, these ingredients wind up creating a light, moist, fluffy texture (more so than cornbread). In fact, the final texture is like that of a soufflé.
I love to make this recipe in the fall and winter, and though many use it as a side dish for Thanksgiving or Christmas dinner, I think it’s perfect any day of the season.
Ingredients in this corn pudding recipe
With an ingredient list filled with these tasty items, you can probably already tell that it’s going to be good! Here’s everything you’ll need:
- Egg: First up, you will need one egg. You can use a regular or a large egg. The egg is going to help the jiffy mix combine well with the other ingredients.
- Muffin mix: Next, you need 1 8.5oz box of Jiffy corn muffin mix (not Jiffy cornbread mix). This is going to help us create the desired texture. Don’t worry, it won’t dry out the pudding!
- Corn: Following the muffin mix, use 1 15oz can of whole corn kernels. Be sure to drain before adding to the mix.
- Cream-style corn: Follow the regular corn kernels with 1 15oz can of cream-style corn. This is also going to contribute to the texture.
- Yogurt: Then, add 2/3 cup of full-fat plain Greek yogurt. Not only does this taste delicious, but it also adds a nice bit of protein to the dish.
- Butter: Finally, add half a cup (1 stick) of melted butter. This is going to create the most delicious flavor.
- Toppings: When it comes to topping this recipe, you can do so with extra butter or a honey drizzle. Yes, you can also use both toppings!
Tools needed to make this jiffy corn pudding recipe
To make this jiffy corn casserole recipe, you will need a handful of kitchen tools. Before you begin, gather the following:
- 9×9 casserole dish
- Nonstick spray or butter (to grease the dish)
- Large mixing bowl
- Stirring utensil
- Measuring cups: 1/2 cup, 2/3 cup
How to make corn pudding casserole
When a recipe only requires one mixing bowl, I take that as a sign that it’s going to be a simple prep process! That rings true with this dish.
To begin, preheat the oven to 350°F and grease a 9×9 baking dish.
Then, beat the egg in a large bowl.
Add the Jiffy mix, whole kernel corn, creamed corn, Greek yogurt, and melted butter. Stir until everything is combined.
Pour the mixture into the greased baking dish and bake for 50-55 minutes, or until a toothpick inserted comes out clean and the pudding is light golden brown on top.
Serve with more butter and/or a drizzle of honey!
What goes well with corn pudding?
As if corn pudding wasn’t awesome enough on its own, it pairs splendidly with so many types of main courses! Enjoy your pudding alongside anything from chicken or ham to steak or turkey! If you’re wondering about additional sides, you’ll find a list of ideas toward the end of this recipe.
Leftover Jiffy corn pudding should be transferred to an airtight container and stored in the refrigerator. Be sure to stick it in the fridge before it sits out for too long. For the best flavor, enjoy it within about 3 days. It’s easiest to reheat leftovers in the microwave, though they can of course be reheated in the oven as well.
Can I use frozen corn?
Frozen corn can work in this recipe if it’s thawed before using. However, I do recommend sticking to canned corn for the best results.
What is the difference between cornbread and corn pudding?
While cornbread has an almost cake-like texture, corn pudding is much lighter and has more of a soufflé texture. They both taste delicious, but you may find that corn pudding is even richer.
Is corn pudding supposed to be jiggly?
Yes, corn pudding should have a slight jiggle. You’ll know it’s done when the edges are golden brown and the center of the baking dish is maybe a tad jiggly. Although, while the center may be jiggly, a toothpick should still come out clean.
What is another name for corn pudding?
Corn pudding has many different name variations including Jiffy corn pudding, corn pudding casserole, and even just corn casserole. You may also hear it referred to as corn soufflé or corn pudding soufflé.
If you liked this recipe, you’ll want to try these!
Are you looking for some more side dishes to pair with your corn pudding and main course? Here are some delicious options to choose from.
- Shaved Brussels Sprout Salad
- Healthier Sweet Potato Casserole
- Garlic Parmesan Smashed Potatoes
- Healthy Green Bean Casserole
All recipes by Erin Morrissey and Photos by Sierra Inn
- 1 egg
- 1 8.5oz box Jiffy Corn Muffin Mix
- 15oz can whole corn kernels, drained
- 15oz can cream style corn
- 2/3 cup full fat plain greek yogurt
- 1/2 cup butter, melted (1 stick)
- topping: extra butter + honey drizzle
- Preheat oven to 350F and grease 9×9 baking dish.
- In a large bowl, beat egg.
- Add in Jiffy corn muffin mix, can of corn kernels, can of cream style corn, plain greek yogurt, and melted butter. Stir until combined.
- Pour into greased dish and bake for 50-55 minutes or until toothpick inserted comes out clean and light golden brown on top. Cut into 9 squares. Serve with more butter and a drizzle of honey.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂