Corn Pudding with Jiffy Mix
Jiffy corn pudding is a classic comfort food that’s incredibly easy to prepare. This perfect side dish combines the simplicity of Jiffy corn muffin mix with creamed corn and a touch of sweetness for an flavor combination that is out of this world. We first made this during the fall several years ago to go with one of our Sunday dinners, and the kids all agreed it was one of their favorite ways to enjoy corn. Its versatility makes it a perfect addition to any meal, from casual weeknight main dishes to holiday gatherings. With just a few simple ingredients and minimal prep time, this casserole is sure to become a holiday staple.
Ingredients
PREP TIME: 10 minutes COOK TIME: 50 minutes
½ cup butter softened – use salted or unsalted butter. Refer to this How to Soften Butter Quickly post ½ cup granulated sugar – Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish. 2 large eggs 1 cup sour cream – or plain yogurt 1 (8.5-ounce) package Jiffy cornbread mix – or Jiffy cornbread muffin mix ½ cup milk – whole milk makes the creamiest casserole, but lower fat milk can also be used. 1 can (15.25 ounces) whole kernel corn drained – or 3-3½ cups fresh corn kernels. Lightly sauté them or boil them before mixing them into the batter. This will ensure the corn is fully cooked and provides a tender texture in the finished pudding. 1 can (14.75 ounces) cream style corn
How to Make Jiffy Corn Pudding
For best results use a glass or ceramic 9×13-inch casserole dish or a 10-inch cast-iron skillet with tall sides. Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video Recipe Video
