Jiffy Corn Pudding

Jiffy Corn Pudding

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • About This Recipe



  • 1 (8ounce) packages Jiffy corn muffin mix, dry
  • 2eggs
  • 2 (8ounce) cans corn, 1 can drained
  • 1 (15ounce) cans creamed corn
  • 8ouncessour cream
  • 2tablespoonsbutter
  • Directions

  • Mix all ingredients.
  • Grease 9×13-inch pan and pour in batter.
  • Dot with butter; bake at 350F for 45 minutes to 1 hour.
  • Cut in squares and serve.
  • Reviews

  • “I LOVE this recipe!My family always added sugar to make it a little sweeter, and my in-laws put crumbled Ritz crackers on top. Either way, this dish is always there when the family has a big dinner.”

  • “Truly simple and truly delicious.I made this to accompany a platter of fried oysters.Excellent.Thanks for posting this!”

  • “My 5 year old made this almost completely by herself and it turned out fantastic!!! Everyone loved it and because she made it herself, my veggie shy daughter ate 3 helpings!!”

  • “This is very similar to one I made from Taste of Home cookbook for Thanksgiving, which we LOVED!The only changes I made was to add 1/2 cup sugar (I used Splenda) and only 1 can of whole kernel corn and 1 can of creamed corn. The sugar adds just a touch of sweetness. Thanks for sharing!”

  • “And I don’t really care for corn, but this is great and easy.”

  • “This is a great recipe.It is VERY EASY.This is an extremely kid friendly recipe.I have a very picky 6 yr old who isn’t a fan of vegetables…he came back for 3rds.Thank you for the recipe its a keeper.”

  • “I have been making this side dish for a little over a year now and everyone loves it.It’s my daughter-in-law’s favorite and she asks me to make it when they come over for dinner.It’s also a favorite at work, when I bring this for potlucks.Like some of the other reviewers, I add about 1/2 cup of sugar to the batter before pouring it into the baking dish.It tastes a lot like a dish served at a local Mexican restaurant called El Torito, and I looked high and low to find this recpie.Try it…. I think you’ll like it.”

  • “Usually I make rice with my old standby, Campbells’ Mushroom Soup Chicken, but today I made this corn pudding. It was a great success. My husband and children ate every bit. I like it because I always have everything on hand to make this ! Great recipe for teaching children how to cook !”

  • “awesome! Fav. of the house.”

  • “Really enjoyed this because it is great yummy comfort food and is extremely easy to make.Since we were a table of 3 for Thanksgiving and the oven was full, I halved the recipe and made it in a 4×6 casserole pan and baked it at 350 degrees in the toaster oven for approximately 35-40 minutes.This will work as an alternative to other carbs like mashed potatoes.I had the left over piece today with turkey, gravy and homemade cranberry sauce and it was actually better than on Thanksgiving, as it was a bit less wet.Thanks for the recipe!”

  • “I followed the recipe exactly but no one in my large family really liked this at all. I wanted to like it as it sounds really good, but I just didn’t.”

  • “We really enjoyed this corn pudding.The texture was just perfect.I served it with shrimp etouffee.It was sooooo yummy.Thanks for posting this recipe.”

  • “I really liked this.I’m not a fan of creamed corn and I had a can of them I was wanting to use up.I chose this recipe and am so glad I did.I now am going to buy more cream corn so I can make this recipe.Perfect side dish for my ribs and mac and cheese.Thank you for sharing your recipe with us.”

  • “My family loves this recipe!! It’s a sweet tasting side dish and it’s also perfect for the holidays. I’ve also made it using mexican canned corn instead of regular. mmmmmgood!!!!”

  • “Very easy recipe!I didn’t have any cans of corn, but did use creamed corn and used only 5 oz of sour cream (thats all we had)!I also added splenda to sweeten it up! I also baked it at 400F for 30 minutes to eat this with the rest of dinner. My hubby hates corn-anything, but actually ate this because he said it wasn’t too “corny” or dry.This was so fast to make and cheap!”

  • “simple and awesome! it was a great consistency, not souffle-like, but not stiff cornbread-like. A great side dish for thanksgiving, and it would be great in the summer with barbecue. not too sweet, and very economical.this recipe will make me question just making the ordinary Jiffy cornbread from now on.”

  • “So easy, so good. Thank you.joowilly”

  • “This recipe is perfect!It is very easy to make, has very few ingredients, and my family loved it.”

  • “Sooo very good, I ate almost all of it by myself. This corn Pudding is KING and by the way I’m having Baked Turkey Wings and Cornbread Stuffing mixed w/Bread chicken stuffing both box mixes and the CORN PUDDING is in the oven now!! YUM! Jackiep.s. I added 1 more egg and 1 more can of cream corn and a little sugar.This made “sooo very good” just a little better!”