Jiffy Corn Pudding Recipe
A creamy, sweet cornbread dish that makes the perfect Thanksgiving side.
Equipment
- 1 casserole dish
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
Instructions
- Preheat the oven to 350 °F
- Lightly grease a casserole dish
- In a large mixing bowl, combine all ingredients. Stir with a wooden spoon until well combined.
- Pour into a casserole dish and bake for 1 hour. (see note)
- Let stand for 10 minutes before serving.
Video
Notes
Baking time will vary based on the depth of your baking dish. If using a 9x13 pan, set your timer for 50 minutes. If you are using a deep casserole dish, it could take closer to 80 minutes. Casserole is done when a knife comes out *almost* clean.
If you are in a rush, you can bake for 50 minutes and microwave for the last 10 minutes (it will just be a bit dryer than if you leave it in the oven).