Jiffy Corn Pudding

This easy Jiffy Corn Pudding is creamy, sweet, buttery, and never fails. Made with Jiffy Cornbread Mix, whole-kernel corn, and sour cream, it’s the perfect last-minute Thanksgiving side, potluck casserole, or holiday crowd-pleaser. Ready in minutes with simple pantry ingredients!

If you need a simple, delicious, last-minute Thanksgiving side dish, this Jiffy Cornbread Pudding is your new best friend. It’s creamy, sweet, savory, and downright comforting. The kind of Southern casserole that disappears fast at family gatherings. I made a batch the other day and was reminded all over again why this dish shows up at every potluck, Sunday supper, and holiday table.

 

This recipe starts with a classic box of Jiffy Cornbread Mix (the magic ingredient!) and comes together with pantry staples like canned corn, creamed corn, sour cream, and melted butter. Just stir, bake, and enjoy. It’s as easy as it gets and always a guaranteed crowd-pleaser.

You can dress it up with cheese, jalapeños, or even a buttery cracker topping, but honestly? It’s perfect just the way it is. Let’s get started on this Southern favorite.

Why You’ll Love This Recipe

• Quick & Easy: Mix everything in one bowl — no mixer needed.
• Perfect for Thanksgiving: A classic Southern side that pairs beautifully with dressing and turkey.
• Crowd-Pleaser: Everyone loves it, kids, adults, even picky eaters.
• Never Fails: Comes out creamy, moist, and golden every single time.
• Budget-Friendly: Simple pantry ingredients make it affordable for feeding a crowd.
• Make-Ahead Friendly: Great for potlucks, church meals, holidays, and busy weeknights.

Ingredients You’ll Need to make Jiffy Corn Pudding

• Jiffy Cornbread Mix
• Whole-kernel corn (drained)
• Creamed corn
• Sour cream
• Melted butter
• Eggs (beaten)
• Salt

See the full printable recipe below for exact measurements.

How to Make Jiffy Corn Pudding

1. Preheat your oven and lightly grease a baking dish.
2. Beat your eggs separately to get them light and fluffy. This gives the pudding that soufflé-like texture.
3. In a large bowl, whisk together the Jiffy Mix, corn, creamed corn, sour cream, melted butter, eggs, and salt.
4. Pour into a deep round dish or 9×13 casserole dish. (I prefer a deeper dish so it stays thick, creamy, and moist.)
5. Bake until the top is lightly golden and the center is set, usually 45–50 minutes.
6. Let it rest a few minutes before serving.

Tips for the Best Corn Pudding

• Use Jiffy Mix — it adds the perfect sweetness and texture.

• Choose good corn: Del Monte golden corn gives a rich color and flavor.

• Beat the eggs first: This keeps it fluffy and prevents a dense texture.

• MOST IMPORTANTLY, don’t overbake — you want it soft, creamy, and custard-like, not dried out.

• Use a deeper dish: A shallow dish can overcook or dry out the pudding.

• Thick sour cream makes a difference: It adds richness and moisture, so use a good brand of sour cream.

Variations (Make It Your Own!)

Classic Version (My Favorite)

Perfect as-is — creamy, buttery, sweet, and comforting.

Cheesy Corn Pudding

• Add shredded cheddar to the batter

• OR sprinkle cheese on top for the last 10 minutes of baking

Butter Cracker or Bread Topping

• Crushed Ritz mixed with melted butter

• OR soft fresh breadcrumbs toasted with butter

“Some Like It Hot” Version

FOR A FUN TWIST, try a Mexican-style version:

• Add diced jalapeños

• Add red bell pepper

• Add Mexican cheese blend

• A spoonful of pimentos looks pretty and festive

• Green chilies

 

Entertaining Tips

This recipe is PERFECT for:

• Thanksgiving
• Christmas
• Easter
• Potlucks
• Church socials
• Sunday dinners
• Family gatherings
• Cover-dish meals
• Any last-minute side dish

IN ADDITION, it pairs beautifully with turkey, ham, roast chicken, beef roast, dressing, or any Southern holiday spread. You simply cannot have too many casseroles on a Thanksgiving table!

Storing & Freezing Tips

Corn pudding keeps beautifully, WHICH MEANS it’s perfect for busy holiday weeks and potlucks.

Store in the refrigerator

Let the corn pudding cool completely, then cover the dish tightly with plastic wrap or transfer leftovers to an airtight container. It will keep 3–4 days in the fridge. WHEN READY TO SERVE, reheat in a 300°F oven until warmed through, or microwave individual servings.

Freeze cooked corn pudding

Yes, you can freeze it — and it freezes wonderfully. Once it’s baked and cooled, wrap the whole dish tightly in foil, OR cut it into squares and freeze individual portions. It will keep 2–3 months in the freezer.

How to thaw & reheat

WHEN YOU’RE READY TO USE IT, move the corn pudding from the freezer to the fridge and let it thaw overnight. Reheat in a 300°F oven, covered with foil, until warmed through. It keeps its moisture and flavor beautifully.

Make-ahead tip

IF YOU’RE PLANNING AHEAD, you can mix the batter earlier in the day, cover it, and keep it chilled until you’re ready to bake. Just give it a quick stir before popping it into the oven.

I hope you enjoy this recipe as much as me and my family have. Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

Check out these recipes too. I think you will love them!

Southern Squash Casserole

Southern Fresh Creamed Corn

Cheesy Broccoli Rice Casserole

The Best Hash Brown Potato Casserole

Cornbread Salad

Sweet Potato Crunch Casserole

Be sure to leave a comment below if you have any questions about the recipes.  I would love to hear from you and if you make it, be sure to use #deliciouslysouthern and let me know how you like it. Lastly, please follow me on Instagram, Pinterest, and Facebook.

Click here to purchase an autographed copy of my cookbook “Deliciously Southern “. It features over 370 delicious Southern recipes!Deliciously Southern (Autographed Edition)

Print