Name: Jiffy Corn Pudding Recipe
Prep time: 5 min
Cook time: 70 min
Total time: 85 min
Ingredients: 1 box Jiffy corn muffin / cornbread mix; 1 15oz can whole kernel corn; 1 8oz can whole kernel corn; 1 15oz can creamed corn; 1 8oz can creamed corn; 1 stick butter, melted; 8 oz sour cream; 2 eggs

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This creamy, sweet Jiffy Corn Pudding Recipe makes the perfect side dish for any Thanksgiving dinner.

It’s that time of year! The time when we fill our schedules with holiday dinners and get to spend time with people we love, eating really good food.

It’s so simple to make and people always rave about it when I bring this to Friendsgiving. It’s a family favorite in our house and we serve this delicious side dish on Thanksgiving. And honestly, every time I make it I wonder why we don’t make it more because it’s so delicious and so easy.

What is Corn Pudding?

While I love creating new recipes, (like have you tried these RumChata cupcakes or Baileys Cupcakes?) I also love that there are certain comfort food dishes that everyone knows. For example this corn dish.

Growing up, we call this corn casserole. When I take this to parties, I hear it called corn pudding or cornbread pudding. The actual recipe I found that our family has used for 25 years calls it “corn souffle”. (Who knew?)

Fun fact – they are pretty much the same thing and they all make a tasty side dish.

So, what does it taste like? Think of it as a creamy cornbread that doesn’t hold its shape, but it’s runny. It’s the perfect blend of casserole and cornbread.

Whatever you call it, it pairs perfectly with cranberries, sweet potato casserole, green bean casserole, and all your other Thanksgiving recipes.

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Why You’ll Love This Creamy Jiffy Corn Casserole

Great side dish: This makes a great holiday staple if you’re looking for a new savory side dish. It tastes like Southern comfort food and kids love it.

Made from pantry staples: You most likely have all of the simple ingredients for this recipe already in your pantry — cans of corn, a box of Jiffy cornbread mix, etc. — making this not only easy but very budget-friendly!

Easy side dish recipe: With all the craziness that comes with making a holiday meal, it’s nice to have a super easy recipe at hand. You can use this recipe to easily check off an item on your list or grab it if you need something simple to bring to one of the many holiday dinners you attend over the season.

Key Ingredients

Here’s what you’ll need for this easy corn casserole:

Canned Corn: You’ll need both whole kernel corn and cream-style sweet corn.
Eggs to bind the casserole together.
Sour cream and melted butter keep the corn pudding super moist.
A box of Jiffy corn muffin mix brings stability and creates that perfect casserole texture.

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Variations and Substitutions

I’m a sucker for the classic version of this recipe, but I have heard from others what they’ve included in their recipes, and it does sound intriguing.

Add some cheddar cheese to the mix to make this a cheesy corn casserole. Sign me UP.

Add some green chiles to give this a bit of a kick. I love adding spice to dishes (I will add jalapenos to cornbread anyway) so adding green chiles just makes sense to me.

Step-by-Step Instructions For This Easy Corn Casserole Recipe

I don’t think a recipe could be any easier — which is why I love this recipe so much. It only has 5 minutes of prep time. Honestly, the hardest part of this is waiting for it to be done so you can eat it!

First, coat a casserole dish or deep baking dish with nonstick cooking spray.

Then, dump all of your ingredients into a large bowl and stir until everything is perfectly combined.

Pour the mixture into your greased dish and bake until the top becomes golden brown.

Yep, it’s that simple. And trust me, this is a crowd-pleaser.

How do I know when it’s ready?

Because this is like a souffle, it has a long baking time and it will jiggle a bit even after it’s ready.

It always takes longer than I expect it to and there have been plenty of times I thought I underbaked it. However, this has a lot of liquid in the mixture so it’s supposed to be soft, but not soup.

The best way I found to determine if the corn pudding is done is to stick a knife in the middle and if it comes out almost clean, it’s ready to come out of the oven.

Let it sit for 10 minutes before serving so it has time to firm up. If you are concerned at all about it being done or if you need to free up some oven space, you can also put this in the microwave for the last 10-15 minutes.

Also, like a souffle, this will dip a bit in the middle after removing from the oven as everything settles. I know it looks weird but it will taste just fine.

Storage Instructions

Keep the corn pudding in an airtight container (either put a lid on your casserole dish or use plastic wrap) and it will keep for 3-4 days.

What pairs well with corn pudding?

Whatever you call this dish, it pairs perfectly with cranberry sauce, Thanksgiving turkey, and gravy. Sometimes I’ve mixed the cranberries with the corn casserole (on my plate not baked into it) and it’s delicious.

You can also serve it sweet potato casserole, homemade noodles, green bean casserole, mashed potatoes, and all your other Thanksgiving side dishes.

Outside of Thanksgiving, this would pair well with rotisserie chicken, meatloaf, and pot roast.

Looking for more dinner ideas? Check out some of my faves:

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