Small Batch Jiffy Corn Pudding
Looking to make the best dang corn pudding? Try this easy recipe for Jiffy Corn Pudding! It makes an excellent side all year round and also perfect for the holidays.
I JUST discovered the joys of corn pudding after watching a social media video. It’s a traditional Southern dish, the person I was watching was in Georgia, and she assured us it was really for everyone who loves it. So I’m sharing it with you because you also deserve to enjoy this luscious corn pudding. Plus because it doesn’t make a HUGE batch it’s the perfect side dish for all your small-batch dinners.
What is this Corn Pudding??
It does not sound appetizing, I know. But trust me on this one, it is almost the perfect baked side dish. Warm and soft but also a little crispy, with a deep corn flavor this pudding is pure comfort food. Combining jiffy corn muffin mix, with corn, sour cream, and butter, this corn casserole is somehow savory and a little sweet at the same time.
What Do I Need To Bake This Corn Casserole?
Jiffy corn muffin mix is the big one here, I always tend to grab them when I see them on sale. Then I have them when I need them.
- jiffy corn muffin mix
- melted butter
- sour cream
- canned corn, cream style and whole corn
- eggs
When To Serve Corn Pudding
I think you can serve this side dish any time of year. It is particularly nice to make for Thanksgiving or Christmas dinner but enjoy it all year round. For your small household holiday meal planning serve it with a small prime rib alongside mini green bean casseroles. If you want to make it anytime make it with oven baked ribs or oven baked fried chicken.
Got Leftovers?
Any leftovers can be stored in an airtight container. They can be covered reheated in the microwave, or wrapped in foil and warmed in the oven. The point here is not to let the leftovers dry out, so wrapped or covered works best.
Jiffy Corn Pudding
Equipment
- 8×8 baking dish
Ingredients
- 1/2 cup butter
- 2 eggs
- 1 cup sour cream
- 8.5 ounces Jiffy corn muffin mix 1 small box, as of this writing
- 14.75 onces cream style corn 1 can
- 15.25 ounces whole kernel corn, drained 1 can
Instructions
- Preheat your oven to 350 degrees fahrenheit
- melt butter and set aside to cool
- use a small amount of butter to grease the 8X8 baking pan
- In a large mixing bowl, whisk the eggs slightly, add the cooled melted butter, and gently whisk to combine
- Add the sour cream, corn muffin mix, cream style corn, and drained whole kernel corn, and stir until just combined, do not whisk or beat this mixture
- Pour the mixture into the prepared baking pan, and smooth out evenly
- Bake at 350 for 50-55 minutes. When it's done the mixture shouldn't be too jiggly, but may have a slight jiggle when you remove it from the oven
- cool for 10-15 minutes and then serve
