Jiffy corn pudding is a classic Southern side dish that brings together creamy, sweet corn with a moist, custard-like texture. It works perfectly for potlucks because it’s easy to prepare, feeds a crowd, and pairs well with a variety of main dishes. This recipe uses the iconic Jiffy corn muffin mix to keep things simple while delivering rich, comforting flavor.
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 cup sour cream
- 1 cup whole milk
- 2 large eggs
- 1 cup canned whole kernel corn, drained
- 1 cup canned creamed corn
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar (optional, for extra sweetness)
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar-sized casserole dish.
- In a large mixing bowl, whisk together the Jiffy Corn Muffin Mix, sugar (if using), and salt.
- In a separate bowl, beat the eggs, then add the sour cream, milk, and melted butter. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pudding tender.
- Fold in both the drained whole kernel corn and the creamed corn, distributing evenly throughout the batter.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the corn pudding to cool for 10-15 minutes before serving. This helps it set and makes it easier to slice.
Tips
- Substitutions: If you prefer a lighter pudding, substitute half-and-half for the whole milk or use Greek yogurt instead of sour cream for tang and added protein.
- Make it ahead: Prepare the pudding the day before your event, store it covered in the refrigerator, and reheat gently in the oven at 325°F until warmed through.
- Don’t overmix: Mixing too vigorously can make the pudding dense and rubbery. Stir just until ingredients are combined.
- Butter alternatives: For a dairy-free version, use melted coconut oil or a plant-based butter substitute.
Serving Suggestions
Jiffy corn pudding is a versatile side that complements many dishes. Serve it alongside roasted turkey or baked ham for holiday meals, or pair it with barbecue ribs and grilled chicken at casual gatherings. It also works well with vegetarian mains like stuffed peppers or a hearty bean chili. Garnish with chopped fresh chives or a sprinkle of smoked paprika to add a pop of color and flavor.
Variations
To customize your corn pudding, consider these tasty variations:
- Cheesy Corn Pudding: Stir in 1 cup shredded sharp cheddar or pepper jack cheese before baking for a rich, savory twist.
- Spicy Jalapeño: Add 1-2 finely diced jalapeños or a dash of cayenne pepper to give the pudding a subtle heat.
- Herb-Infused: Mix in fresh herbs like thyme, rosemary, or parsley for an aromatic upgrade.
- Bacon Corn Pudding: Fold in 1/2 cup cooked, crumbled bacon for smoky depth and crunch.
Storage and Reheating
Store leftover corn pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place in a baking dish covered with foil and warm in a 325°F oven for 15-20 minutes or until heated through. You can also microwave individual portions on medium power for 1-2 minutes, stirring halfway. Avoid freezing as the texture may become grainy or watery upon thawing.
Frequently Asked Questions
Can I make corn pudding without Jiffy mix?
Yes, you can make corn pudding from scratch by combining cornmeal, flour, baking powder, eggs, milk, sour cream, corn, butter, and sugar. However, the Jiffy mix simplifies the process and ensures consistent results, making it a popular choice.
Is corn pudding gluten-free?
Traditional Jiffy Corn Muffin Mix contains wheat flour, so it is not gluten-free. To make a gluten-free version, substitute the mix with a gluten-free cornmeal blend and adjust baking powder accordingly.
How do I prevent corn pudding from being too runny?
Make sure to measure wet ingredients accurately and avoid adding extra liquid beyond the recipe. Baking until the center is set and a toothpick comes out clean will also help achieve the right consistency.
Can I double this recipe for a larger crowd?
Absolutely. Double all ingredients and bake in a larger casserole dish or two separate dishes. You may need to increase baking time by 10-15 minutes; check doneness with a toothpick.
What is the best way to reheat corn pudding without drying it out?
Reheating in the oven covered with foil retains moisture better than microwaving. If microwaving, cover the dish loosely and add a splash of milk before heating to keep it creamy.
Can I add fresh corn instead of canned?
Yes, fresh corn kernels can be used and will add a bright, sweet flavor. Use about 1 1/2 cups of fresh corn cut from the cob, and reduce or omit the creamed corn to maintain the right moisture balance.
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