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Corn Pudding with Jiffy Mix

This corn pudding recipe using Jiffy mix delivers a creamy, custard-like side dish with sweet corn kernels and a subtle cornbread flavor, coming together in minutes for a comforting addition to any meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 box Jiffy cornbread mix 8.5 ounces
  • 2 cans cream-style corn 14.75 ounces each
  • 1 can whole kernel corn drained (15.25 ounces)
  • 1/2 cup butter melted
  • 1/2 cup milk
  • 2 large eggs beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional but recommended
  • 2 tablespoons fresh or frozen corn kernels for garnish optional

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven
  • Cooking spray or butter for greasing

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, pour the entire box of Jiffy cornbread mix and set aside.
  3. In a medium mixing bowl, whisk together melted butter, milk, and beaten eggs until well blended.
  4. Stir in cream-style corn and drained whole kernel corn into the wet mixture.
  5. Pour the wet corn mixture into the bowl with the cornbread mix and stir gently until just combined; do not overmix.
  6. Season the batter with salt, black pepper, and garlic powder, folding gently to combine.
  7. Transfer the batter to the prepared baking dish and spread evenly with a spatula.
  8. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Remove from oven and let cool for 5 minutes before serving.

Notes

Don't overbake; a slight jiggle in the center indicates a creamy, custard-like texture.