Recipe for Corn Pudding Using Jiffy Mix: Moist and Custardy Holiday Classic

This holiday side dish transforms a simple box of corn muffin mix into a moist, custardy classic that everyone loves. The addition of sour cream and melted butter creates a rich, creamy texture that’s impossible to resist.

Perfect for Thanksgiving or Christmas dinner, this recipe comes together in minutes and bakes to golden perfection. It’s the kind of dish that disappears fast and gets requested year after year.

Ingredients for Recipe for Corn Pudding Using Jiffy Mix

A box of mix plus a few pantry staples create this holiday favorite.

The Jiffy Corn Muffin Mix is non-negotiable here—it’s the foundation of that signature texture. Most grocery stores carry it in the baking aisle, and Walmart or Target are reliable for bulk purchases. For the corn, Del Monte or Green Giant brands work well. The sour cream should be full-fat (trust me on this), as the lower-fat versions can curdle when mixed with the melted butter.

No creamed corn? Puree half the whole kernel corn with a tablespoon of the canning liquid to mimic the texture. Egg-free? Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work, though the custardiness won’t be as pronounced. Need to cut sweetness? Omit the granulated sugar entirely—the corn and muffin mix provide plenty. The vanilla extract can be swapped for almond extract for a different flavor profile.

Baked pudding keeps 3-4 days in the fridge, covered tightly. Reheats beautifully in the microwave (30-second bursts) or oven at 350°F for 10-15 minutes. Freeze portions for up to 2 months—thaw overnight before reheating.

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

This method guarantees a custardy texture with the perfect balance of sweetness and richness.

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the 1 box Jiffy Corn Muffin Mix, 0.25 cup All-Purpose Flour, 1 tsp Baking Powder, 0.25 cup Granulated Sugar, and 0.5 tsp Salt. I always sift the flour and baking powder first to eliminate lumps and ensure even distribution.

This dry blend creates the structural foundation for your pudding. The additional flour and baking powder enhance the mix’s ability to set properly while maintaining that signature Jiffy texture. The sugar balances the corn’s natural sweetness.

Step 2: Combine Wet Ingredients

In a separate bowl, beat the 2 whole Large Eggs lightly, then whisk in the 1 cup Sour Cream, melted 0.5 cup Unsalted Butter (cooled slightly), and 1 tsp Vanilla Extract. The sour cream is key here—it adds tang and guarantees that ultra-moist finish.

Ensure the butter isn’t hot when added to avoid cooking the eggs. The mixture should be smooth and slightly thick. This wet base will hydrate the dry ingredients while contributing richness to every bite.

Step 3: Fold in Corn and Finalize Batter

Drain the 1 can Whole Kernel Corn thoroughly to remove excess liquid, then fold it into the wet mixture along with the 1 can Creamed Corn. The combination of both corn types creates the ideal texture—creamy with bursts of whole kernel sweetness.

Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing; a few lumps are fine. The batter will be thick but pourable, with visible corn kernels suspended throughout.

Step 4: Bake to Golden Perfection

Transfer the batter to a greased 9×13-inch baking dish or similar oven-safe container. Bake in a preheated 350°F oven for 45-50 minutes, or until the center is set and the top is golden brown with a slight jiggle.

A toothpick inserted in the center should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil. This baking time ensures the pudding develops its signature custardy interior while forming a lightly crisp top layer.

Step 5: Rest and Serve

Remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the pudding to set fully and makes it easier to slice. The texture will firm up slightly as it cools but remain beautifully moist.

Serve warm as a comforting side dish that pairs perfectly with holiday meals. The contrast between the creamy interior and the lightly browned top makes every spoonful satisfying. For best results, enjoy within 2 hours of baking while still warm.

Regional Styles of This Recipe

Southern Style

In the South, we often add ½ cup shredded cheddar cheese to the batter for extra richness. I fold it in with the corn for melty pockets throughout. Some families swear by a dash of hot sauce in the mix for a subtle kick. 🔥

Midwestern Twist

Midwestern cooks love making this in a cast iron skillet for a crispier crust. I preheat my Lodge skillet in the oven first, then pour in the batter. The result has a caramelized edge that’s simply irresistible.

Southwest Flare

For a Tex-Mex version, stir in 1 can diced green chiles and 1 tsp cumin. Top with ¼ cup chopped cilantro after baking. I discovered this variation at a potluck in El Paso—it’s become my go-to for summer BBQs.

Serve with warm tortillas for scooping up every last bite.

New England Variation

Yankees often make this sweeter by adding ½ cup maple syrup to the wet ingredients. I reduce the sugar to 2 tbsp to balance it. The syrup gives a lovely caramel note that pairs beautifully with roasted meats.

Pacific Northwest

Out west, we incorporate 1 cup fresh corn kernels in summer when it’s at peak sweetness. I cut the canned corn to ½ can each to maintain the right texture. The fresh corn adds a bright, juicy pop that’s hard to beat. 💛

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