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A full glass baking dish of baked Jiffy corn pudding with spoons and ladle on the side.

Jiffy Corn Pudding

5
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 4 Servings
Calories: 683kcal
Discover the comfort of Jiffy corn pudding, a delightful side dish that's quick to prepare. Perfect for any meal, it brings a touch of homemade warmth to your table.
Print Recipe

Equipment

  • 8x8 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
    Mixed pudding mixture in a bowl with a whisk on it.
  • 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
    Pudding mixture poured into the pan.
  • 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
    A full glass baking dish of baked Jiffy corn pudding.
  • cool for 10-15 minutes and then serve

Nutrition

Serving: 1 serving | Calories: 683kcal | Carbohydrates: 59g | Protein: 11g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 909mg | Potassium: 307mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1258IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg