Corn Pudding Recipe Jiffy: Moist Custard With Sweet Kernel Bites

This custard-style side dish delivers a moist, slightly sweet texture with whole corn kernels for delightful bursts of flavor. The simple preparation makes it a reliable choice for any meal.

Whether using a Jiffy mix or starting from scratch, the result is consistently comforting. The recipe bakes to golden perfection with minimal effort.

Ingredients for Corn Pudding Recipe Jiffy

A handful of pantry staples and a Jiffy mix create this comforting custard-style side.

The Jiffy mix is non-negotiable for authentic texture—any grocery store carries it near the baking aisle. Opt for full-fat sour cream and whole milk for the richest custard. Canned corns should be name-brand like Del Monte or Green Giant for consistent kernel size. Butter quality matters here: Land O’Lakes or Kerrygold melt smoothly without separating.

No creamed corn? Puree half the whole kernel corn with a tablespoon of milk for similar consistency. Substitute Greek yogurt at the same quantity for sour cream if needed. For a sweeter pudding, increase sugar to 1/3 cup. Egg-free version? Use 1/2 cup applesauce—texture will be denser but still moist. Canned corn can be fresh or frozen (thawed and drained).

Bake immediately after mixing for best rise. Leftovers keep 4-5 days refrigerated in airtight container. Reheat portions in microwave with a damp paper towel for 30-45 seconds. Freezes well up to 2 months—thaw overnight before reheating.

Step-by-Step Instructions for Corn Pudding with Jiffy Mix

Here’s the method I use to create this custard-like dish with perfect texture every time.

Step 1: Preheat Oven and Prepare Wet Ingredients

Preheat your oven to 350°F and grease a 9×13-inch baking dish with some of the 0.5 cup Unsalted Butter. I like to melt the remaining butter and set it aside to cool slightly while I prepare the other wet ingredients.

In a large mixing bowl, whisk together the 2 whole Large Eggs and 0.25 cup Granulated Sugar until the mixture is pale and slightly thickened. This step incorporates air, which helps create that light, custardy texture we’re after.

Step 2: Combine All Ingredients for the Batter

Add the 1 cup Sour Cream, melted Unsalted Butter, and 1 tsp Vanilla Extract to the egg mixture. Whisk until smooth and fully combined. The sour cream adds that signature tang and richness that makes this dish special.

Sift in the 1 box Jiffy Corn Muffin Mix, 0.25 cup All-Purpose Flour, 1 tsp Baking Powder, and 0.5 tsp Salt. Gently fold these dry ingredients into the wet mixture until just combined—overmixing will make your pudding dense rather than light and fluffy.

Step 3: Incorporate the Corn for Texture

Drain the 1 can Whole Kernel Corn thoroughly to remove excess liquid, then fold it into the batter along with the 1 can Creamed Corn. The whole kernels add bursts of sweetness and texture, while the creamed corn creates that signature moist, pudding-like consistency.

Pour in the 0.25 cup Whole Milk and stir just until everything is evenly distributed. The batter will be thick but pourable. If it seems too stiff, resist the urge to add more milk—the texture will be perfect after baking.

Step 4: Bake to Golden Perfection

Transfer the batter to your prepared baking dish, spreading it evenly. Bake at 350°F for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

I start checking at 40 minutes because oven temperatures can vary. You want the center to be set but still slightly jiggly—this ensures the pudding stays moist rather than dry. The edges should pull away slightly from the sides of the dish when it’s done.

Step 5: Rest and Serve Warm

Remove the dish from the oven and let it rest for 10-15 minutes before serving. This brief rest allows the pudding to set completely and makes it easier to portion. The texture will be firm enough to hold its shape but still spoonably soft.

Serve warm, as the contrast between the slightly crisp top layer and the creamy interior is best enjoyed fresh from the oven. Each bite should deliver that perfect balance of sweet corn flavor with the rich, custardy base created by the Jiffy mix and other ingredients.

Health Benefits of This Dish

Vitamin Rich Composition

This dish delivers a solid dose of vitamin A from the corn, supporting eye health and immune function. The 1 can whole kernel corn plus 1 can creamed corn provides about 20% of your daily vitamin A needs per serving. 💪

B Vitamin Boost

Corn is naturally rich in B vitamins, particularly thiamine (B1) and folate (B9). Thiamine helps convert food into energy, while folate supports cell growth and DNA synthesis. The eggs in the recipe add additional B12, essential for nerve function.

Energy From Carbs

The Jiffy Corn Muffin Mix and corn provide complex carbohydrates for sustained energy. A single serving offers about 30 grams of carbs, perfect for fueling your body through a busy day.

Calcium Source

Thanks to the 1 cup sour cream and 0.25 cup whole milk, each serving contributes to your daily calcium needs. These dairy ingredients also provide vitamin D, which helps your body absorb calcium more effectively.

Protein Content

The combination of eggs and dairy gives this side dish a respectable 8-10 grams of protein per serving. This helps with muscle maintenance and keeps you feeling full longer. The protein quality is high, containing all essential amino acids.

Fiber Contribution

While not a fiber powerhouse, the corn provides about 2-3 grams of dietary fiber per serving. This aids digestion and contributes to the feeling of fullness. The whole kernel corn offers slightly more fiber than creamed corn.

Frequently Asked Questions