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Jiffy Corn Pudding

A warm, golden cornbread-style pudding with a creamy texture and mild sweetness, perfect as a comforting side dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 8.5 oz box Jiffy Corn Muffin Mix
  • 1 cup sour cream
  • 1 can 15 oz whole corn, drained
  • 1 can 15 oz creamed corn
  • 1/2 cup butter melted
  • 1/4 cup sugar
  • 2 eggs

Equipment

  • Mixing bowl
  • Whisk or spoon
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or cooking spray.
  3. In a large mixing bowl, combine 1 (8.5 oz) box Jiffy Corn Muffin Mix, 1 cup sour cream, 1 can (15 oz) whole corn (drained), 1 can (15 oz) creamed corn, 1/2 cup melted butter, 1/4 cup sugar, and 2 eggs; stir until just combined.
  4. Pour the mixture into the prepared baking dish and spread evenly.
  5. Bake for 45 minutes, or until the top is golden and the center is set.
  6. Remove from oven and let cool for 10 minutes before slicing.
  7. Slice into squares and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.