Prep Time:
Yield:Description
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!
Ingredients
- 1 box Jiffy Cornbread Mix
- 1 can whole kernel corn, drained
- 1 can creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) salted butter, melted
- 2 eggs, beaten
- ⅛ teaspoon salt (optional if you are using salted butter)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 baking dish or a deep round casserole dish.
- In a medium bowl, beat the eggs until fluffy.
- In a large bowl, combine the Jiffy Mix, whole kernel corn, creamed corn, sour cream, melted butter, beaten eggs, and salt. Stir until well mixed.
- Pour mixture into the prepared dish.
- Bake for 45–50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean.
Let rest 5–10 minutes before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 203
- Sugar: 4.7 g
- Sodium: 287 mg
- Fat: 12 g
- Saturated Fat: 6.7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: .07 g
- Protein: 33 g
- Cholesterol: 47 mg