Jiffy Corn Pudding is a cozy and delicious dish that brings comfort to any meal. With its delightful combination of flavors and textures, it’s perfect for potlucks or family gatherings. The simple recipe uses Jiffy corn muffin mix to create a satisfying side that everyone will enjoy.
For those watching their gluten intake, the Jiffy corn muffin mix is a convenient option, but always check for gluten-free alternatives if needed. If dairy poses a problem, sour cream can be swapped for a dairy-free yogurt or a similar product. Canned corn is versatile and can be replaced with fresh corn during the summer months, offering a sweeter, crunchier bite, while frozen corn works well too. Just be sure to drain any excess liquid for the best texture.
Pudding & Mousse
Jiffy Corn Pudding Recipe
Ingredients
- 1 (8 ounce) package Jiffy corn muffin mix, dry
- 2 eggs
- 2 (8 ounce) cans corn, 1 can drained
- 1 (15 ounce) can creamed corn
- 8 ounces sour cream
- 2 tablespoons butter
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, combine 1 (8 ounce) package of Jiffy corn muffin mix, 2 eggs, 2 (8 ounce) cans of corn (draining one can), 1 (15 ounce) can of creamed corn, and 8 ounces of sour cream. Mix until well blended, but do not overmix.
- Grease a 9×13-inch pan with butter or non-stick spray to ensure easy serving later.
- Pour the batter into the prepared pan, smoothing the top with a spatula if needed.
- Dot the top of the batter with 2 tablespoons of butter for extra richness.
- Bake in the preheated oven for 45 minutes to 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool slightly before cutting into squares and serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: